Importance of Feed Biosecurity
Feed hygiene is a critical biosecurity
control point for pathogenic bacteria, like Salmonella. However, recent
research shows that viruses can survive in complete feed. A study
by Dee et al. evaluated survival of several viruses that affect pork production
in common feed materials and identified significant risks, highlighting a
biosecurity gap beyond pathogenic bacteria.Most farms have a biosecurity program
in place to protect and prevent diseases from entering and harming their
animals. Deterrents are provided to prevent viral entry to the farm by
installing spray systems, showers and changing rooms, foot and wheel dips, and
also controlling animal and personnel movement in the farm. But one aspect
often overlooked by producers is that not only farms should be involved in
biosecurity, feed mills should also have their own biosecurity program as they
can also easily spread viruses through feed contamination.
Viruses are small infectious agents
that can only survive in the tissues of living things. Their survival outside
the host, will depend on specific carriers of the virus. During the PEDv
outbreak of 2013 in the US, it has been deduced that the virus came from
contaminated feed and raw materials, and has caused a loss of 7 million pigs or
10% of the annual pig population. The current outbreak of African swine fever
(ASF) in China has been also attributed to feed and raw material contamination
thus making it more challenging to control the spread. Both PEDv and ASF, will
have devastating effects in pork
production, as both viruses affect performance and increase mortality
dramatically. The need to control the spread of both PEDv, ASFv and other
important viruses have been on the forefront of every pork producers mind.
How do major viral spread happens?
- Contaminated materials & transport vehicles
- Direct contact with infected pigs
- Intake of infected food residues & meat products
- Soft ticks
African Swine Fever (ASFv)
African Swine Fever (ASF) is a highly contagious viral swine disease in swine.The disease has generally been present in countries of sub-Saharan Africa. In August 2018, it was reported for the first time in China, and in September 2018 it was detected in wild boar in western Europe (Belgium). In January 2019 Mongolia also first reported ASF, and in February 2019 it has been detected in Vietnam.
Prevention through Feed Biosecurity
Research with organic acids has shown
antimicrobial effects and performance improvements during bacterial
challenges. In vitro research showed an effect of organic acid on reducing
viruses in feed materials in a transboundary shipping model5. To demonstrate if
the same organic acid effect could be demonstrated in an animal model, a trial
was conducted to evaluate the role of ACTIVATE® DA on the survival of PEDV and
PRRS strain 174 survival in swine feed and evaluate the role of ACTIVATE® DA on
the manifestation of clinical symptoms and the performance of swine facing
ACTIVATE® DA nutritional feed acidifier containing a blend of organic acid including a highly bio-available source of HMTBa. Studies support that the use of ACTIVATE DA in feed can reduce livability of viruses and bacteria and effectively provides a methionine source for pigs during stressful conditions.
Mode of Action: ACTIVATE DA has a high concentration of active ingredients including organic acids & HMTBa which works to lower pH and increase the sensitivity of DNA by altering the virus capsid loss of structural protein. This maximizes the synergistic anti-viral effect against variety of viruses.
FORMYCINE GOLD PX
FORMYCINE® preservative pre-mix is a powerful source of raw material and finished feed protection. Its unique blend of ingredients provides unsurpassed protection through targeted modes of action. Beyond its effective control of bacteria, mold, viruses and yeast, FORMYCINE is fast-acting and does not leave residue in meat or final products.
Mode of Action: Formaldehyde and propionic acid, the active ingredients in FORMYCINE GOLD Px, work together to rapidly kill contaminated microbial and control bacteria and viruses while maintaining pH in the GI tract.