COVER STOR ▶▶▶Y 5
Can ASFv be chemically mitigated? Feed additives with antimicrobial activity against ASFv and other swine viruses have gained substantial interest in the wake of feed risk awareness and the
need for antibiotic alternatives. Primary additive classes investi- gated for antiviral activity include aqueous formaldehyde, me- dium-chain fatty acids (MCFA), short-chain fatty acids, organic acids and essential oils. Mechanistically, these antimicrobial products inactivate viruses in different ways, and regulations on use vary by country. For example, MCFA are believed to re- duce virus infectivity by disrupting the viral envelope, leading to deconstruction of the virion and an inability to bind to the host cell for entry. A second example is aqueous formalde- hyde, which is believed to reduce virus infectivity through alkylation and cross-linking of viral nucleic acids and proteins. The efficacy of both MCFA and aqueous formaldehyde has been experimentally confirmed for ASFv. Taken together, both physical and chemical treatments provide opportuni- ties to reduce virus risks in feed; however, it is important to note that most methods of mitigation do not eliminate ASFv DNA or other viral nucleic acid from feed, underscoring the importance of determining virus biological infectivity after mitigation is applied.
Conclusion: Prevention is essential With economic losses of ASFv introduction into the US swine herd estimated at >$ 15 billion due to production losses and market disruption, the importance of preventing entry can- not be overstated. As thousands of metric tonnes of swine feed ingredients are imported each year into the US from countries with active ASF outbreaks, it is critically important that mitigation strate- gies be investigated and adopted to reduce the risk of ASFv entry through this route.
* This article is an abridged and approved version of a recent ar- ticle that was published a peer-reviewed journal: Niederwerder M.C., Risk and Mitigation of African Swine Fever Virus in Feed. Animals. 2021; 11(3):792.
References available on request. Funding was provided by the US National Pork Board.
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www.danishgenetics.dk 8 ▶ ALL ABOUT FEED | Volume 29, No. 4, 2021
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