Survival of swine vesicular disease virus in Spanish Serrano cured hams and Iberian cured hams, shoulders and loins

Abstract

The survival of swine vesicular disease virus (SVDV) was studied in typical Spanish dry cured pork products (Serrano and Iberian hams, loins, and shoulders) to determine if SVDV would be inactivated in products imported from infected pigs and, thus, assure that importation and commercialization of these dry cured meat products would not pose a risk to US livestock. Thirty-two Iberian black and 32 white pigs were infected and slaughtered in Spain at the estimated peak of viremia. Cuts from the carcasses were frozen and shipped to the United States. The meat products tested were prepared in an off-shore high containment laboratory using procedures mimicking commercial processing procedures used in Spain. Samples taken at slaughter and at intervals during processing were assayed for virus survival by in vitro and in vivo techniques.At slaughter, virus titers were highest in lymph nodes, moderate in blood and bone marrow, and lowest in fat and muscle. The Iberian loins were free of viable SVDV by day 28. The Iberian shoulder hams were free of viable SVDV by day 112. The Iberian hams were free of viable SVDV by day 560. The white Serrano hams were free of viable SVDV by day 539. The time required for inactivation of the virus in lymph nodes in Serrano hams exceeded the maximum commercial curing time.