Table 1.
Primary literature regarding the tenacity of African swine fever virus (ASFV) in blood, different organs and body fluids.
| Reference | Material | ASFV Stability | Method |
|---|---|---|---|
| Blood | |||
| Montgomery 1921 [27] | Defibrinated blood (RT) | 140 days | In vivo assay |
| Preserved blood (RT) | 404 days | ||
| Preserved blood (37 °C) | 104 h | ||
| Preserved blood (40 °C) | 15 days | ||
| Preserved blood (50 °C) | 4 h | ||
| Preserved blood (55 °C) | 1 h | ||
| Filtered serum (RT) | 428 days | ||
| Steyn 1932 [30] | Preserved blood in ice chests | 12 months | In vivo assay |
| Clotted blood from decomposed carcass | 5 days | ||
| Walker 1933 [28] | Preserved blood (1–4 °C) | 1076 days | In vivo assay |
| De Kock et al., 1940 [32] | Blood stored “in a cold room in the dark” | 6 years | In vivo assay |
| Kovalenko et al., 1965 [29] | Dried blood | 2165 days | |
| Native blood in sealed ampules | 1526 days | ||
| Frozen meat (3–4 °C) | 104 days | ||
| Kovalenko et al., 1965 [29] | Fresh blood on wood, buried | 81 days | In vivo assay |
| Fresh blood on wood, surface | 6 months | ||
| Fresh blood on bricks, buried | 112 days | ||
| Clotted blood buried in garden soil | 112 days | ||
| Clotted blood buried in sandy forest | 81 days | ||
| Clotted blood in pond water | 70 days | ||
| Plowright and Parker 1967 [31] | Preserved blood (4 °C) | 18 months | In vivo assay |
| Blome and Dietze 2011 [33] | Blood (4 °C, 18–22 °C, 37 °C) | 3 months | Virus isolation |
| Organs | |||
| Kovalenko et al., 1965 [29] | Spleen buried in soil | 280 days | In vivo assay |
| Plowright and Parker 1967 [31] | Spleen suspension (−70 °C) | 82–105 weeks | In vivo assay |
| Spleen suspension (−20 °C) | marked instability | ||
| Blome and Dietze 2011 [33] | Spleen (4 °C, 18–22 °C, 37 °C) | 3 months | Virus isolation |
| de Carvalho Ferreira et al., 2014 [41] | Spleen, liver, lymph nodes, tonsil | Half-life: 4–80/2.7–7.4/1.8–4.6/1.7–3.8 days | PCR |
| Mazur-Panasiuk and Woźniakowski 2020 [34] | Spleen (−20 °C, 4 °C, 23 °C) | Predicted survival time: 483/126/15 days | PCR |
| Putrescent spleen in water/soil/leaf litter/straw/hay/grain (4 °C) | Predicted survival time: 36/33/19/97/113/69 days | ||
| Lung (−20 °C, 4 °C, 23 °C) | Predicted survival time: 714/136/9 days | ||
| Kidney (−20 °C, 4 °C, 23 °C) | Predicted survival time: 353/35/17 days | ||
| Muscle | |||
| Blome and Dietze 2011 [33] | Muscle (37 °C) | 3 months | PCR, virus isolation |
| Muscle (4 °C) | 2 months | ||
| Urine | |||
| Kovalenko et al., 1965 [29] | Urine (4 °C) | 60 days | In vivo assay |
| Davies et al., 2017 [36] | Urine (4° C, 12 °C, 21 °C, 37 °C) | Estimated survival: 15.3/7.5/4.8/2.9 days | PCR, virus isolation |
| Faeces | |||
| Kovalenko et al., 1965 [29] | Faeces (4 °C) | 160 days | In vivo assay |
| Blome and Dietze 2011 [33] | Faeces (18–22 °C) | 3 months | Virus isolation |
| de Carvalho Ferreira et al., 2014 [41] | Faeces (5 °C, 12 °C, 20 °C, 30 °C) | Half-life: 1568/660/21.7/15.3 days | PCR |
| Davies et al., 2017 [36] | Faeces (4 °C, 12 °C, 21 °C, 37 °C) | Estimated survival: 8.5/6.5/5.1/3.7 days | PCR, virus isolation |
| Pork Products | |||
| McKercher et al., 1978 [42] | Pepperoni sausage | 8 days | In vivo assay |
| McKercher et al., 1987 [6] | Muscle of Parma ham | 183 days | Virus isolation (HAT) |
| Bone marrow of Parma ham | 94 days | ||
| Fat of ham | 183 days | ||
| Pooled muscle, bone marrow, fat of ham | 291 days | In vivo assay | |
| Mebus et al., 1993 [8] | Muscle of dry cured Iberian ham/shoulder/loin/dry cured Serrano ham | 112/112/98/112 days | In vivo assay |
| Fat of dry cured Iberian ham/shoulder/dry cured Serrano ham | 112/84/112 days | ||
| Bone marrow of dry cured Iberian ham/shoulder/dry cured Serrano ham | 112/84/112 days | ||
| Lymph node of dry cured Iberian ham/dry cured Serrano ham | 112/56 days | ||
| Kolbasov et al., 2011 [5] | Meat and fat (22–27 °C, salted) | 16 days | PCR |
| Pork products (4–6 °C) | 84 days | ||
| Pork products (−18–20 °C) | 118 days | ||
| Petrini et al., 2019 [7] | Italian salami | 18 days | In vivo assay |
| Pork belly | 60 days | ||
| Loin | 83 days | ||