Biosecurity and Mitigation Strategies to Control Swine Viruses in Feed Ingredients and Complete Feeds

SIMPLE SUMMARY: Global trade of feed ingredients that may be contaminated with significant concentrations of swine viruses is a concern for the potential transmission of swine diseases because viable virus particles can survive in feed ingredients and complete feed for several weeks or months. No global swine virus surveillance and monitoring system exists to determine the possible presence and concentrations of swine viruses in feed ingredients. Biosecurity protocols based on hazard analysis and risk-based preventive controls must be developed and implemented in feed ingredient supply chains to prevent virus contamination. In addition, mitigation strategies including the use of extended storage time, thermal and irradiation processing, and certain feed additives have been shown to provide partial virus inactivation in contaminated ingredients and complete feeds under specific conditions. However, analytical methods capable of accurately determining viable virus concentrations that can lead to infection are lacking and need to be developed. Effective feed mill decontamination strategies are also needed for various swine viruses. Several functional ingredients and nutrients such as spray-dried animal plasma, medium-chain fatty acids, and soy isoflavones have antiviral properties and have been shown to alleviate adverse health of pigs undergoing a viral disease challenge when included in diets. ABSTRACT: No system nor standardized analytical procedures at commercial laboratories exist to facilitate and accurately measure potential viable virus contamination in feed ingredients and complete feeds globally. As a result, there is high uncertainty of the extent of swine virus contamination in global feed supply chains. Many knowledge gaps need to be addressed to improve our ability to prevent virus contamination and transmission in swine feed. This review summarizes the current state of knowledge involving: (1) the need for biosecurity protocols to identify production, processing, storage, and transportation conditions that may cause virus contamination of feed ingredients and complete feed; (2) challenges of measuring virus inactivation; (3) virus survival in feed ingredients during transportation and storage; (4) minimum infectious doses; (5) differences between using a food safety objective versus a performance objective as potential approaches for risk assessment in swine feed; (6) swine virus inactivation from thermal and irradiation processes, and chemical mitigants in feed ingredients and complete feed; (7) efficacy of virus decontamination strategies in feed mills; (8) benefits of functional ingredients, nutrients, and commercial feed additives in pig diets during a viral health challenge; and (9) considerations for improved risk assessment models of virus contamination in feed supply chains.