Survival of porcine epidemic diarrhea virus (PEDV) in thermally treated feed ingredients and on surfaces

Table 2 Weibull model kinetic parameters of Porcine Epidemic Diarrhea Virus survival in ingredients after thermal treatment

Temperature	60 °C		70 °C		80 °C		90 °C
Ingredient^a	Delta (min)^b	Adj. R²	Delta (min)^b	Adj. R²	Delta (min)^b	Adj. R²	Delta (min)^b	Adj. R²
CF	3.8 ± 1.2	0.72	1.1 ± 1.3	0.88	1.5 ± 1.6	0.84	2.0 ± 2.2	0.84
SBM	3.3 ± 2.3	0.83	1.3 ± 5.0	0.83	1.7 ± 1.8	0.68	2.0 ± 2.1	0.85
C	3.4 ± 3.2	0.85	3.3 ± 4.5	0.75	2.2 ± 1.5	0.90	1.7 ± 1.6	0.89
DDGS	2.5 ± 1.7	0.84	2.2 ± 2.4	0.87	1.3 ± 1.4	0.87	2.1 ± 1.7	0.87
PM	4.9 ± 4.3	0.89	1.4 ± 5.0	0.76	2.0 ± 2.4	0.85	2.0 ± 1.7	0.83
SDPP	3.6 ± 3.4	0.86	2.1 ± 1.8	0.86	2.3 ± 1.6	0.85	2.1 ± 3.1	0.87
BM	2.0 ± 6.0	0.83	3.5 ± 4.4	0.81	1.5 ± 2.8	0.84	0.64 ± 0.3	0.84
MM	3.0 ± 2.6	0.85	2.0 ± 1.6	0.89	2.1 ± 1.2	0.90	2.1 ± 0.9	0.84
MBM	6.0 ± 2.5	0.88	2.4 ± 1.4	0.84	2.3 ± 1.0	0.85	0.9 ± 0.9	0.75
P-Value	0.75		0.50		0.98		0.78

^a CF complete feed, SDPP spray dried porcine plasma, MM meat meal, MBM meat and bone meal, BM blood meal, SBM soybean meal, C corn, PM vitamin-trace mineral premix, DDGS Corn distillers dried grains with solubles
^bAverage of 6 replicates, Delta values indicates the time to achieve 1 log reduction

ISSN: 2055-5660