Article
Factors affecting the infectivity of tissues from pigs with classical swine fever: thermal inactivation rates and oral infectious dose.
Veterinary microbiology - 23 Mar 2015
Cowan Lucie, Haines Felicity J, Everett Helen E, Crudgington Bentley, Johns Helen L, Clifford Derek, Drew Trevor W, Crooke Helen R
Abstract excerpt
Outbreaks of classical swine fever are often associated with ingestion of pig meat or products derived from infected pigs. Assessment of the disease risks associated with material of porcine origin requires knowledge on the likely amount of virus in the original material, how long the virus may remain viable within the resulting product and how much of that product would need to be ingested to result in...
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