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Shai Barbut - One of the best experts on this subject based on the ideXlab platform.
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collagen use for co extruded Sausage Casings a review
Trends in Food Science and Technology, 2020Co-Authors: Patricia Suurs, Shai BarbutAbstract:Abstract Background In today's Sausage production, various types of Casings are employed including: natural, manufactured collagen, cellulose and plastic, as well as the new type of co-extruded Casings made of collagen, alginate or alginate-collagen hybrids. Casings play important functional roles in Sausage production from stuffing right up until the consumer eats the product. The selection of the right casing is critical as it influences the integrity, size and shape of the Sausage while converting the soft, flowable raw meat batter into the desired semi-rigid Sausage. The two most important Casings' physical properties are their barrier properties and mechanical strength; both strongly affect consumer's perception of bite/snap and flavor. Scope and approach Currently edible Casings include natural sheep and pig intestines as well as collagen originating from bovine skins. This review focuses on the various aspects of latter collagen used for co-extrusion production, of high quality Sausages in an economical way. Key finding and conclusions Currently these relatively new co-extrusion gels come only with basic information about pH, protein content, and microbial counts, but nothing about physical characteristics such as viscosity, work to extrude and shear thinning properties. This is important as variations in collagen structure and functionality can be the results of environmental factors such as nutrition, housing, as well as age and genetics. Overall, the rising costs and shortage of intestines and increasing need for Kosher and Halal products, is putting pressure on collagen manufacturers to look for alternative sources with best performance, as described in the review.
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Collagen use for co-extruded Sausage Casings – A review
Trends in Food Science and Technology, 2020Co-Authors: Patricia Suurs, Shai BarbutAbstract:Abstract Background In today's Sausage production, various types of Casings are employed including: natural, manufactured collagen, cellulose and plastic, as well as the new type of co-extruded Casings made of collagen, alginate or alginate-collagen hybrids. Casings play important functional roles in Sausage production from stuffing right up until the consumer eats the product. The selection of the right casing is critical as it influences the integrity, size and shape of the Sausage while converting the soft, flowable raw meat batter into the desired semi-rigid Sausage. The two most important Casings' physical properties are their barrier properties and mechanical strength; both strongly affect consumer's perception of bite/snap and flavor. Scope and approach Currently edible Casings include natural sheep and pig intestines as well as collagen originating from bovine skins. This review focuses on the various aspects of latter collagen used for co-extrusion production, of high quality Sausages in an economical way. Key finding and conclusions Currently these relatively new co-extrusion gels come only with basic information about pH, protein content, and microbial counts, but nothing about physical characteristics such as viscosity, work to extrude and shear thinning properties. This is important as variations in collagen structure and functionality can be the results of environmental factors such as nutrition, housing, as well as age and genetics. Overall, the rising costs and shortage of intestines and increasing need for Kosher and Halal products, is putting pressure on collagen manufacturers to look for alternative sources with best performance, as described in the review.
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Mechanical and Microstructural Properties of “Wet” Alginate and Composite Films Containing Various Carbohydrates
Journal of Food Science, 2014Co-Authors: B. Allison Harper, Shai Barbut, Alexandra Smith, Massimo F. MarconeAbstract:Composite “wet” alginate films were manufactured from alginate–carbohydrate solutions containing 5% alginate and 0.25% pectin, carrageenan (kappa or iota), potato starch (modified or unmodified), gellan gum, or cellulose (extracted or commercial). The “wet” alginate films were used as a model to understand co-extruded alginate Sausage Casings that are currently being used by several Sausage manufacturers. The mechanical, optical, and microstructural properties of the calcium cross-linked composite films were explored. In addition, the water holding capacity and textural profile analysis properties of the alginate–carbohydrate gels were studied. The results indicate that the mechanical properties of “wet” alginate films/Casings can be modified by adding various carbohydrates to them. Alginate films with pectin, carrageenan, and modified potato starch had significantly (P < 0.05) greater elongation values than pure alginate films. The alginate–pectin films also had greater (P < 0.05) tensile strengths than the pure alginate films. Alginate films with extracted cellulose, commercial cellulose, and modified potato starch had lower (P < 0.05) puncture force, distance, and work values than the alginate control films. Transmission electron microscopy images showed a very uniform alginate network in the control films. Several large cellulose fibers were visible in the films with extracted cellulose, while the cellulose fibers in the films with commercial cellulose were difficult to distinguish. Despite these apparent differences in cellulose fiber length, the 2 cellulose films had similar puncture and tensile properties. Practical Application The study examines the potential use of soluble and nonsoluble carbohydrates to improve co-extruded “wet” alginate Sausage Casings that are becoming increasingly popular in North America and Europe. The results show that using pectin and modified potato starch affect both the strength and elongation of the films. Being able to modify the texture of such “wet” edible alginate films will allow further development and customization for use as Sausage Casings or other edible packaging uses.
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Effect of Various Gelling Cations on the Physical Properties of “Wet” Alginate Films
Journal of Food Science, 2014Co-Authors: B. Allison Harper, Shai Barbut, Massimo F. MarconeAbstract:In this study, the physical properties of “wet” alginate films gelled with various divalent cations (Ba2+, Ca2+, Mg2+, Sr2+, and Zn2+) were explored. Additionally, the effect of adding NaCl to the alginate film-forming solution prior to gelling was evaluated. Aside from Mg2+, all of the divalent cations were able to produce workable “wet” alginate films. Films gelled with BaCl2 (without added NaCl) had the highest (P < 0.05) tensile strength and Young's modulus while films gelled with CaCl2 (alone) had the highest puncture strength. The Zn-alginate and Sr-alginate films had the highest elongation at break values. Adding NaCl to the alginate film-forming solution increased the viscosity of the solution. Films with added NaCl were less transparent and had lower tensile strength, elongation, and puncture strength than films formed without NaCl in the film-forming solution. ATR-FTIR results showed a slight shift in the asymmetric COO− vibrational peak of the alginate when the “wet” alginate films were gelled with Zn2+. Practical Application The high moisture ‘wet’ alginate films produced in this study are a good model for studying the co-extruded alginate Sausage Casings that are becoming increasingly popular in Europe and North America. The results show that using different salts (BaCl2, SrCl2, CaCl2, and ZnSO4) to gel these ‘wet’ alginate films, affects both the strength and elongation of the films. Being able to manipulate the mechanical properties of these ‘wet’ alginate films allows for further development and customization of such films for use as Sausage Casings or for other packaging applications.
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Microstructural and textural investigation of various manufactured collagen Sausage Casings
Food Research International, 2012Co-Authors: B.a. Harper, Shai Barbut, Massimo F. MarconeAbstract:Abstract The texture and microstructure of four commercially manufactured collagen Casings and a natural sheep casing (all 23 mm diameter) were examined using shear, puncture, burst, and light transmission tests, as well as light microscopy. Shear force values were significantly higher for uncooked and cooked Sausages prepared from natural sheep casing and one of the manufactured collagen Casings (‘processed Sausage’ casing) than those of ‘tender breakfast’ and ‘European wiener’ Casings. For all five Casings, the distance to shear uncooked Sausages was greater than the distance to shear cooked Sausages. Overall, it took more force to shear uncooked Sausages widthwise than lengthwise regardless of the type of casing. This phenomenon was not seen to the same extent in the cooked Sausage products. There was a strong correlation ( R 2 = 0.94) between the force to puncture and the pressure to burst wet and dry unstuffed Casings. The casing for ‘processed Sausage’ best mimicked the light transmission of the natural sheep casing. The fibres in the manufactured collagen Casings were easily visible by polarized light under the light microscope.
Joris J. Wijnker - One of the best experts on this subject based on the ideXlab platform.
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validation of a high throughput Sausage casing model for the assessment of bacterial inactivation affected by salt concentration ph and temperature
Journal of Food Protection, 2019Co-Authors: Joris J. Wijnker, Patrick M W Janssen, Sabri Cebeci, Kevin Van Koerten, Martijn BekkerAbstract:Previous studies have shown the efficacy of high concentrations of salt as the main preservative against vegetative bacteria present on natural Sausage Casings. These studies were limited in the number of variables and the interactions between these variables that were assessed. To remedy this situation, a MicroCasing high-throughput model was developed and validated to study the inactivation kinetics of various combinations of parameters (salt concentration, pH, and temperature) on eight bacterial isolates of Salmonella enterica, Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes over a prolonged period. A Weibullian power model was the best fit to show the trends in sensitivity of each bacterial isolate to salt, pH, and temperature over time. The inactivation kinetics generated with this novel approach could serve as a predictive model for the required salting period for Casings. The actual bacterial contamination of the product can vary with the respective production step during processing from animal intestine into Sausage Casings (initial level, ∼10(5) CFU/g; level after salting, <10(2) CFU/g). Subsequent selection and grading of these Casings will require complete removal of all salt, and upon completion of this production step, the Casings will be resalted. By determining the actual contamination level before the salting process, the minimum storage period in salt can be calculated and potentially optimized by adjusting the pH and temperature. As a result, a standard holding period of at least 30 days may no longer be necessary to produce salted natural Casings in accordance with validated quality and food safety criteria.
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Validation of a High-Throughput Sausage Casing Model for the Assessment of Bacterial Inactivation Affected by Salt Concentration, pH, and Temperature.
Journal of Food Protection, 2019Co-Authors: Joris J. Wijnker, Patrick M W Janssen, Sabri Cebeci, Kevin Van Koerten, Martijn BekkerAbstract:Previous studies have shown the efficacy of high concentrations of salt as the main preservative against vegetative bacteria present on natural Sausage Casings. These studies were limited in the number of variables and the interactions between these variables that were assessed. To remedy this situation, a MicroCasing high-throughput model was developed and validated to study the inactivation kinetics of various combinations of parameters (salt concentration, pH, and temperature) on eight bacterial isolates of Salmonella enterica, Staphylococcus aureus, Escherichia coli, and Listeria monocytogenes over a prolonged period. A Weibullian power model was the best fit to show the trends in sensitivity of each bacterial isolate to salt, pH, and temperature over time. The inactivation kinetics generated with this novel approach could serve as a predictive model for the required salting period for Casings. The actual bacterial contamination of the product can vary with the respective production step during processing from animal intestine into Sausage Casings (initial level, ∼105 CFU/g; level after salting,
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Inactivation of foot-and-mouth disease virus in various bovine tissues used for the production of natural Sausage Casings.
International Journal of Food Microbiology, 2012Co-Authors: Joris J. Wijnker, Bernd Haas, B.r. BerendsAbstract:Bovine intestines, bladders and oesophagus are used for the production of natural Casings ("beef Casings") as edible Sausage containers. Derived from cattle experimentally infected with FMDV (initial dosage 104 TCID50/mL, strain A Iran 97), these beef Casings were treated with sodium chloride (NaCl) or phosphate supplemented salt (P-salt). In addition, different in-vitro experiments using beef Casings were done on a small scale with other FMDV strains (A Turkey 06, C-Oberbayern and O1 Manisa) as "proof of principle". Based on the combined results of the in-vivo and in-vitro experiments, it can be concluded that the storage period of 30 days at 20 °C in NaCl is sufficiently effective to inactivate a possible contamination with FMDV in beef Casings and that the usage of P-salt does not clearly enhance the inactivation of FMDV infectivity.
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Inactivation of foot-and-mouth disease virus in various bovine tissues used for the production of natural Sausage Casings.
International journal of food microbiology, 2011Co-Authors: Joris J. Wijnker, Bernd Haas, B.r. BerendsAbstract:Bovine intestines, bladders and oesophagus are used for the production of natural Casings ("beef Casings") as edible Sausage containers. Derived from cattle experimentally infected with FMDV (initial dosage 10(4) TCID(50)/mL, strain A Iran 97), these beef Casings were treated with sodium chloride (NaCl) or phosphate supplemented salt (P-salt). In addition, different in-vitro experiments using beef Casings were done on a small scale with other FMDV strains (A Turkey 06, C-Oberbayern and O(1) Manisa) as "proof of principle". Based on the combined results of the in-vivo and in-vitro experiments, it can be concluded that the storage period of 30 days at 20 °C in NaCl is sufficiently effective to inactivate a possible contamination with FMDV in beef Casings and that the usage of P-salt does not clearly enhance the inactivation of FMDV infectivity. Storage of salted beef Casings at about 20 °C for 30 days is already part of the Standard Operating Procedures (included in HACCP) of the international casing industry and can therefore be considered as a protective measure for the international trade in natural Casings.
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Virus inactivation by salt (NaCl) and phosphate supplemented salt in a 3D collagen matrix model for natural Sausage Casings
International Journal of Food Microbiology, 2011Co-Authors: Tinka Wieringa-jelsma, Joris J. Wijnker, Esther M. Zijlstra-willems, Aldo Dekker, Norbert Stockhofe-zurwieden, Riks Maas, Henk J. WisselinkAbstract:Due to possible presence and spread of contagious animal viruses via natural Sausage Casings the international trade in these food products is subject to veterinary and public health requirements. In order to manage these restrictions we determined the effect of casing preservation on four highly contagious viruses for livestock: foot-and-mouth-disease virus (FMDV), classical swine fever virus (CSFV), swine vesicular disease virus (SVDV) and African swine fever virus (ASFV). We used an in vitro 3D collagen matrix model in which cells, infected with the four different viruses were embedded in a bovine collagen type I gel matrix and treated with either saturated salt (NaCl) or phosphate supplemented saturated salt at four different temperatures (4, 12, 20 and 25 °C) during a period of 30 days. The results showed that all viruses were faster inactivated at higher temperatures, but that stability of the various viruses at 4 °C differed. Inactivation of FMDV in the 3D collagen matrix model showed a clear temperature and treatment effect on the reduction of FMDV titres. At 4 and 12 °C phosphate supplemented salt showed a very strong FMDV inactivation during the first hour of incubation. Salt (NaCl) only had a minor effect on FMDV inactivation. Phosphate supplemented salt treatment increased the effect temperature had on inactivation of CSFV. In contrast, the salt (NaCl) treatment only increased CSFV inactivation at the higher temperatures (20 °C and 25 °C). Also SVDV inactivation was increased by phosphate supplemented salt, but salt (NaCl) treatment only resulted in a significant decrease of SVDV titre at a few time points. The ASFV results showed that both salt (NaCl) and phosphate supplemented salt were capable to inactivate ASFV within 48 h. In contrast to the other viruses (FMDV, CSFV and SVDV), ASFV was the most stable virus even at higher temperatures. The results obtained in this in vitro model underline the efficacy of a combined treatment using phosphate supplemented salt and storage at 20 °C or higher for a period of 30 days. This treatment may therefore be useful in reducing the animal health risks posed by spread of contagious animal viruses by international trade of natural Sausage Casings.
Maureen A. Sheahan - One of the best experts on this subject based on the ideXlab platform.
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Stability of classical swine fever virus and pseudorabies virus in animal feed ingredients exposed to transpacific shipping conditions.
Transboundary and Emerging Diseases, 2020Co-Authors: Ana M. M. Stoian, Vlad Petrovan, Laura A. Constance, Matthew Olcha, Diego G. Diel, Maureen A. Sheahan, Raymond R. R. Rowland, Gilbert Patterson, Megan C. NiederwerderAbstract:: Classical swine fever virus (CSFV) and pseudorabies virus (PRV) are two of the most significant trade-limiting pathogens affecting swine worldwide. Both viruses are endemic to China where millions of kilograms of feed ingredients are manufactured and subsequently imported into the United States. Although stability and oral transmission of both viruses through contaminated pork products has been demonstrated as a risk factor for transboundary spread, stability in animal feed ingredients had yet to be investigated. The objective of this study was to determine the survival of CSFV and variant PRV in 12 animal feeds and ingredients exposed to environmental conditions simulating a 37-day transpacific shipment. Virus was detected by PCR, virus isolation, and nursery pig bioassay. CSFV and PRV nucleic acids were stable throughout the 37-day period in all feed matrices. Infectious CSFV was detected in 2 ingredients (conventional soybean meal and pork Sausage Casings) at 37 days post-contamination, whereas infectious PRV was detected in 9 ingredients (conventional and organic soybean meal, lysine, choline, vitamin D, moist cat and dog food, dry dog food and pork Sausage Casings). This study demonstrates the relative stability of CSFV and PRV in different feed ingredients under shipment conditions and provides evidence that feed ingredients may represent important risk factors for the transboundary spread of these viruses.
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Stability of classical swine fever virus and pseudorabies virus in animal feed ingredients exposed to transpacific shipping conditions
Transboundary and Emerging Diseases, 2020Co-Authors: Ana M. M. Stoian, Vlad Petrovan, Laura A. Constance, Matthew Olcha, Diego G. Diel, Maureen A. Sheahan, Raymond R. R. Rowland, Gilbert Patterson, Megan C. NiederwerderAbstract:Classical swine fever virus (CSFV) and pseudorabies virus (PRV) are two of the most significant trade-limiting pathogens affecting swine worldwide. Both viruses are endemic to China where millions of kilograms of feed ingredients are manufactured and subsequently imported into the United States. Although stability and oral transmission of both viruses through contaminated pork products has been demonstrated as a risk factor for transboundary spread, stability in animal feed ingredients had yet to be investigated. The objective of this study was to determine the survival of CSFV and variant PRV in 12 animal feeds and ingredients exposed to environmental conditions simulating a 37-day transpacific shipment. Virus was detected by PCR, virus isolation and nursery pig bioassay. CSFV and PRV nucleic acids were stable throughout the 37-day period in all feed matrices. Infectious CSFV was detected in two ingredients (conventional soybean meal and pork Sausage Casings) at 37 days post-contamination, whereas infectious PRV was detected in nine ingredients (conventional and organic soybean meal, lysine, choline, vitamin D, moist cat and dog food, dry dog food and pork Sausage Casings). This study demonstrates the relative stability of CSFV and PRV in different feed ingredients under shipment conditions and provides evidence that feed ingredients may represent important risk factors for the transboundary spread of these viruses.
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survival of viral pathogens in animal feed ingredients under transboundary shipping models
PLOS ONE, 2018Co-Authors: Scott Dee, Gilbert Patterson, Megan C. Niederwerder, Fernando V Bauermann, Aaron Singrey, Travis Clement, Marcelo De Lima, Craig C Long, Maureen A. SheahanAbstract:The goal of this study was to evaluate survival of important viral pathogens of livestock in animal feed ingredients imported daily into the United States under simulated transboundary conditions. Eleven viruses were selected based on global significance and impact to the livestock industry, including Foot and Mouth Disease Virus (FMDV), Classical Swine Fever Virus (CSFV), African Swine Fever Virus (ASFV), Influenza A Virus of Swine (IAV-S), Pseudorabies virus (PRV), Nipah Virus (NiV), Porcine Reproductive and Respiratory Syndrome Virus (PRRSV), Swine Vesicular Disease Virus (SVDV), Vesicular Stomatitis Virus (VSV), Porcine Circovirus Type 2 (PCV2) and Vesicular Exanthema of Swine Virus (VESV). Surrogate viruses with similar genetic and physical properties were used for 6 viruses. Surrogates belonged to the same virus families as target pathogens, and included Senecavirus A (SVA) for FMDV, Bovine Viral Diarrhea Virus (BVDV) for CSFV, Bovine Herpesvirus Type 1 (BHV-1) for PRV, Canine Distemper Virus (CDV) for NiV, Porcine Sapelovirus (PSV) for SVDV and Feline Calicivirus (FCV) for VESV. For the remaining target viruses, actual pathogens were used. Virus survival was evaluated using Trans-Pacific or Trans-Atlantic transboundary models involving representative feed ingredients, transport times and environmental conditions, with samples tested by PCR, VI and/or swine bioassay. SVA (representing FMDV), FCV (representing VESV), BHV-1 (representing PRV), PRRSV, PSV (representing SVDV), ASFV and PCV2 maintained infectivity during transport, while BVDV (representing CSFV), VSV, CDV (representing NiV) and IAV-S did not. Notably, more viruses survived in conventional soybean meal, lysine hydrochloride, choline chloride, vitamin D and pork Sausage Casings. These results support published data on transboundary risk of PEDV in feed, demonstrate survival of certain viruses in specific feed ingredients (“high-risk combinations”) under conditions simulating transport between continents and provide further evidence that contaminated feed ingredients may represent a risk for transport of pathogens at domestic and global levels.
Megan C. Niederwerder - One of the best experts on this subject based on the ideXlab platform.
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Stability of classical swine fever virus and pseudorabies virus in animal feed ingredients exposed to transpacific shipping conditions.
Transboundary and Emerging Diseases, 2020Co-Authors: Ana M. M. Stoian, Vlad Petrovan, Laura A. Constance, Matthew Olcha, Diego G. Diel, Maureen A. Sheahan, Raymond R. R. Rowland, Gilbert Patterson, Megan C. NiederwerderAbstract:: Classical swine fever virus (CSFV) and pseudorabies virus (PRV) are two of the most significant trade-limiting pathogens affecting swine worldwide. Both viruses are endemic to China where millions of kilograms of feed ingredients are manufactured and subsequently imported into the United States. Although stability and oral transmission of both viruses through contaminated pork products has been demonstrated as a risk factor for transboundary spread, stability in animal feed ingredients had yet to be investigated. The objective of this study was to determine the survival of CSFV and variant PRV in 12 animal feeds and ingredients exposed to environmental conditions simulating a 37-day transpacific shipment. Virus was detected by PCR, virus isolation, and nursery pig bioassay. CSFV and PRV nucleic acids were stable throughout the 37-day period in all feed matrices. Infectious CSFV was detected in 2 ingredients (conventional soybean meal and pork Sausage Casings) at 37 days post-contamination, whereas infectious PRV was detected in 9 ingredients (conventional and organic soybean meal, lysine, choline, vitamin D, moist cat and dog food, dry dog food and pork Sausage Casings). This study demonstrates the relative stability of CSFV and PRV in different feed ingredients under shipment conditions and provides evidence that feed ingredients may represent important risk factors for the transboundary spread of these viruses.
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Stability of classical swine fever virus and pseudorabies virus in animal feed ingredients exposed to transpacific shipping conditions
Transboundary and Emerging Diseases, 2020Co-Authors: Ana M. M. Stoian, Vlad Petrovan, Laura A. Constance, Matthew Olcha, Diego G. Diel, Maureen A. Sheahan, Raymond R. R. Rowland, Gilbert Patterson, Megan C. NiederwerderAbstract:Classical swine fever virus (CSFV) and pseudorabies virus (PRV) are two of the most significant trade-limiting pathogens affecting swine worldwide. Both viruses are endemic to China where millions of kilograms of feed ingredients are manufactured and subsequently imported into the United States. Although stability and oral transmission of both viruses through contaminated pork products has been demonstrated as a risk factor for transboundary spread, stability in animal feed ingredients had yet to be investigated. The objective of this study was to determine the survival of CSFV and variant PRV in 12 animal feeds and ingredients exposed to environmental conditions simulating a 37-day transpacific shipment. Virus was detected by PCR, virus isolation and nursery pig bioassay. CSFV and PRV nucleic acids were stable throughout the 37-day period in all feed matrices. Infectious CSFV was detected in two ingredients (conventional soybean meal and pork Sausage Casings) at 37 days post-contamination, whereas infectious PRV was detected in nine ingredients (conventional and organic soybean meal, lysine, choline, vitamin D, moist cat and dog food, dry dog food and pork Sausage Casings). This study demonstrates the relative stability of CSFV and PRV in different feed ingredients under shipment conditions and provides evidence that feed ingredients may represent important risk factors for the transboundary spread of these viruses.
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survival of viral pathogens in animal feed ingredients under transboundary shipping models
PLOS ONE, 2018Co-Authors: Scott Dee, Gilbert Patterson, Megan C. Niederwerder, Fernando V Bauermann, Aaron Singrey, Travis Clement, Marcelo De Lima, Craig C Long, Maureen A. SheahanAbstract:The goal of this study was to evaluate survival of important viral pathogens of livestock in animal feed ingredients imported daily into the United States under simulated transboundary conditions. Eleven viruses were selected based on global significance and impact to the livestock industry, including Foot and Mouth Disease Virus (FMDV), Classical Swine Fever Virus (CSFV), African Swine Fever Virus (ASFV), Influenza A Virus of Swine (IAV-S), Pseudorabies virus (PRV), Nipah Virus (NiV), Porcine Reproductive and Respiratory Syndrome Virus (PRRSV), Swine Vesicular Disease Virus (SVDV), Vesicular Stomatitis Virus (VSV), Porcine Circovirus Type 2 (PCV2) and Vesicular Exanthema of Swine Virus (VESV). Surrogate viruses with similar genetic and physical properties were used for 6 viruses. Surrogates belonged to the same virus families as target pathogens, and included Senecavirus A (SVA) for FMDV, Bovine Viral Diarrhea Virus (BVDV) for CSFV, Bovine Herpesvirus Type 1 (BHV-1) for PRV, Canine Distemper Virus (CDV) for NiV, Porcine Sapelovirus (PSV) for SVDV and Feline Calicivirus (FCV) for VESV. For the remaining target viruses, actual pathogens were used. Virus survival was evaluated using Trans-Pacific or Trans-Atlantic transboundary models involving representative feed ingredients, transport times and environmental conditions, with samples tested by PCR, VI and/or swine bioassay. SVA (representing FMDV), FCV (representing VESV), BHV-1 (representing PRV), PRRSV, PSV (representing SVDV), ASFV and PCV2 maintained infectivity during transport, while BVDV (representing CSFV), VSV, CDV (representing NiV) and IAV-S did not. Notably, more viruses survived in conventional soybean meal, lysine hydrochloride, choline chloride, vitamin D and pork Sausage Casings. These results support published data on transboundary risk of PEDV in feed, demonstrate survival of certain viruses in specific feed ingredients (“high-risk combinations”) under conditions simulating transport between continents and provide further evidence that contaminated feed ingredients may represent a risk for transport of pathogens at domestic and global levels.
B.r. Berends - One of the best experts on this subject based on the ideXlab platform.
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Inactivation of foot-and-mouth disease virus in various bovine tissues used for the production of natural Sausage Casings.
International Journal of Food Microbiology, 2012Co-Authors: Joris J. Wijnker, Bernd Haas, B.r. BerendsAbstract:Bovine intestines, bladders and oesophagus are used for the production of natural Casings ("beef Casings") as edible Sausage containers. Derived from cattle experimentally infected with FMDV (initial dosage 104 TCID50/mL, strain A Iran 97), these beef Casings were treated with sodium chloride (NaCl) or phosphate supplemented salt (P-salt). In addition, different in-vitro experiments using beef Casings were done on a small scale with other FMDV strains (A Turkey 06, C-Oberbayern and O1 Manisa) as "proof of principle". Based on the combined results of the in-vivo and in-vitro experiments, it can be concluded that the storage period of 30 days at 20 °C in NaCl is sufficiently effective to inactivate a possible contamination with FMDV in beef Casings and that the usage of P-salt does not clearly enhance the inactivation of FMDV infectivity.
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Inactivation of foot-and-mouth disease virus in various bovine tissues used for the production of natural Sausage Casings.
International journal of food microbiology, 2011Co-Authors: Joris J. Wijnker, Bernd Haas, B.r. BerendsAbstract:Bovine intestines, bladders and oesophagus are used for the production of natural Casings ("beef Casings") as edible Sausage containers. Derived from cattle experimentally infected with FMDV (initial dosage 10(4) TCID(50)/mL, strain A Iran 97), these beef Casings were treated with sodium chloride (NaCl) or phosphate supplemented salt (P-salt). In addition, different in-vitro experiments using beef Casings were done on a small scale with other FMDV strains (A Turkey 06, C-Oberbayern and O(1) Manisa) as "proof of principle". Based on the combined results of the in-vivo and in-vitro experiments, it can be concluded that the storage period of 30 days at 20 °C in NaCl is sufficiently effective to inactivate a possible contamination with FMDV in beef Casings and that the usage of P-salt does not clearly enhance the inactivation of FMDV infectivity. Storage of salted beef Casings at about 20 °C for 30 days is already part of the Standard Operating Procedures (included in HACCP) of the international casing industry and can therefore be considered as a protective measure for the international trade in natural Casings.
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Inactivation of classical swine fever virus in porcine casing preserved in salt
International Journal of Food Microbiology, 2008Co-Authors: Joris J. Wijnker, Klaus Robert Depner, B.r. BerendsAbstract:Abstract Pig intestines used for the production of natural Sausage Casings may carry classical swine fever (CSF) virus. Feeding pigs with human food waste that contains pig Casings may then spread the virus to CSF-free animals. Casings derived from a pig experimentally infected with CSF by dosing with 106 tissue culture infectious doses (TCID50) of the highly virulent CSF virus strain “Koslov”, were treated with phosphate supplemented or citrate supplemented NaCl, instead of with NaCl alone, which is the standard preservation treatment for Casings. Treated Casings were stored for 30 days at either 4 °C or 20 °C. After storage the Casings were fed to 16 susceptible pigs. CSF infection was confirmed in the four animals that had been fed Casings treated with citrate supplemented salt and stored at 4 °C. All other animals remained healthy. It is therefore possible to avoid the inadvertent spread of CSF virus via porcine Sausage Casings by treating Casings with phosphate supplemented salt and storing them for 30 days at temperatures over 4 °C.
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Quantitative histological analysis of bovine small intestines before and after processing into natural Sausage Casings
Journal of Food Protection, 2008Co-Authors: Joris J. Wijnker, Monique H.g. Tersteeg, B.r. Berends, Johannes C.m. Vernooij, P.a. KoolmeesAbstract:A histological study was undertaken to determine the efficiency in the removal of the mucosa and Peyer's patches by standard processing of bovine intestines into natural Sausage Casings. The second objective was to calculate the quantity of lymphoid and nervous tissue per consumable Sausage. For the histological analysis, intestinal samples were collected from 80 beef cattle during the slaughter process. Fresh and cleaned intestines were compared in analyzing the thickness of the intestinal wall, weight reduction during cleaning, removal of the mucosal layer, and the presence of lymphoid and neural tissue after cleaning. The obtained data indicate a weight reduction of about 50% during standard cleaning procedures, as 90% of the mucosa and 48% of the lymphoid tissue are removed. Based on the quantitative histological image analysis, it was calculated that 1 m of cleaned Casings, weighing on average 64 g, contains about 2.8 g of mucosa, 0.3 g of lymphoid tissue, and 0.1 g of neural tissue. Assuming, in a worst-case scenario, that the Sausage casing is ingested when consuming 200 g of Sausage at one meal, this consumption includes 0.09 g of lymphoid tissue and 0.02 g of neural tissue as part of the Sausage casing. These data can be included in a risk assessment on the potential exposure of consumers to bovine spongiform encephalopathy infectivity after eating Sausages in beef Casings.
