Table 5.
Summary of maximum time to detect infectious ASFV (based on expert elicitation procedures)
| Matrix | Temperature range (°C) | Maximum number of days to detect infectious virus Med (min–max) | References |
|---|---|---|---|
| Unprocessed matrices | |||
| Aerosol | Room (15–25) | b | Donaldson and Ferris (1976) |
| Blood | Chilled (4–10) | 525 (525–525a) | Plowright and Parker (1967) |
| Collagen | Chilled (4–10) | 30 (30–30a) | Wieringa‐Jelsma et al. (2011) |
| Room (15–25) | 30 (30–30a) | Wieringa‐Jelsma et al. (2011) | |
| Faeces | Chilled (4–10) | 5 (5–5) | Davies et al. (2015) |
| Room (15–25) | 3 (1–5) | Davies et al. (2015) | |
| Organs (e.g. heart, kidneys, liver) | Frozen (−16 to 20) | 60 (60–735) | Sindryakova et al. (2016); Plowright and Parker (1967) |
| Room (15–25) | 16 (16–16) | Sindryakova et al. (2016) | |
| Skin‐fat | Frozen (−16 to 20) | 60 (60–60) | Sindryakova et al. (2016) |
| Chilled (4–10) | 0 (0–0) | Sindryakova et al. (2016) | |
| Slurry | Room (15–25) | 25a (25–25)c | Turner and Williams (1999) |
| Urine | Chilled (4–10) | 5 (5–5) | Davies et al. (2015) |
| Room (15–25) | 5 (1–5) | Davies et al. (2015) | |
| Processed matrices | |||
| Cooked cured meat (e.g. cooked ham) | Chilled (4–10) | 5 (2–5) | McKercher et al. (1978) |
| Precooked products (e.g. corned meat d ) | Frozen (−16 to 20) | 60 (60–60a) | Sindryakova et al. 92016) |
| Chilled (4–10) | 60 (60–60a) | Sindryakova et al. (2016) | |
| Room (15–25) | 16 (16–16) | Sindryakova et al. (2016) | |
| Pre‐cooked products (e.g. canned stew meat) | Frozen (−16 to 20) | 60 (60–60a) | Sindryakova et al. (2016) |
| Raw cured meat (e.g. raw ham) | Frozen (−16 to 20) | 183 (94–183) | McKercher et al. (1987) |
| Combination of tempe | 112 (56–112) | Mebus et al. (1993) | |
| No temperature specified | 140 (112–140) | Mebus et al. (1997) | |
| Raw (dry) fermented sausages (e.g. salami) | Chilled (4–10) | 30 (30–30) | McKercher et al. (1978) |
| Other matrices | |||
| Feed | Frozen (−16 to 20) | 60 (60–60) | Sindryakova et al. (2016) |
| Chilled (4–10) | 30 (30–30) | Sindryakova et al. (2016) | |
| Room (15–25) | 5 (5–5) | Sindryakova et al. (2016) | |
| Water | Frozen (−16 to 20) | 60 (60–60)a | Sindryakova et al. (2016) |
| Chilled (4–10) | 60 (60–60)a | Sindryakova et al. (2016) | |
| Room (15–25) | 60 (60–60)a | Sindryakova et al. (2016) | |
a
End of experiment.
b
Unclear method, time reported in range from 1 s to 5 min.
c
Time reported in hours.
d
Inoculated products.
e
Combination of different consequent temperature treatments, i.e. +60°C, −40°C and room temperature.