Abstract
Animal intestines are the source of edible sausage casings, which are traded worldwide and may come from areas where notifiable infectious animal diseases are prevalent. To estimate the risks of virus contamination, knowledge about the quantity of virus and decimal reduction values of the standard preservation method by salting is of great importance. A literature search, based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, was performed in search engine CAB s to determine the viral load of 14 relevant animal viruses in natural casings or intestines. Only a very limited number of scientific publications per virus were found and viral loads in the intestines varied from high for ASFV (five publications), BVDV (3), CSFV (6), PPRV (3), RPV (2) and TGEV (3) to moderate for PEDV (2) and SVDV (3), low for HEV (2) and FMDV (5), very low for VESV (1) and negative for PrV (2) and VSV (1). PRRSV was found in intestines, however, viral titers were not published. Three viruses (BVDV, CSFV and PPRV) with high viral loads were selected to search for their inactivation kinetics. For casings, no inactivation data were found, however, thermal inactivation data of these viruses were available, but differed in quantity, quality and matrices. In conclusion, important data gaps still exist when it comes to the quantitative inactivation of viruses in sausage casings or livestock intestines.
Highlights
No literature was found describing the inactivation of Bovine viral diarrhea virus (BVDV) in intestines or casings, it was impossible to determine D-values for processed natural casings or intestines
To get an impression about the inactivation kinetics of BVDV in other matrices, data were extracted from literature and, if possible, D-values were determined providing a starting point for future studies concerning natural casings
Maximum titers were highest for African swine fever virus (ASFV), BVDV, Classical swine fever virus (CSFV), Peste des petits ruminants virus (PPRV), Rinderpest virus (RPV) and Transmissible gastroenteritis virus (TGEV)
Summary
The natural casing is the edible container of sausages and is mainly derived from the small or large intestine of either pig, sheep, goat or cattle. To produce a natural casing from the small intestines of pigs and sheep, the intestines are flushed with water and scraped for the removal of the inner and outer layers of the intestinal wall. Because natural casings are being produced as well as traded worldwide, contagious animal viruses from all around the world may be present in this product. For this reason, international trade is subject to animal and public health guidelines. A literature search concerning the inactivation kinetics of three animal viruses found with high viral loads was performed and if possible D-values were calculated and were meta-analyzed
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