Survival of Porcine Reproductive and Respiratory Syndrome Virus in Pork Products

There is a risk of virus transmission through contaminated pork, and many viruses are considered potential hazards for both humans and livestock. The risk of transmission may be elevated with importation/exportation of meat between countries globally. Survival of porcine reproductive and respiratory syndrome virus (PRRSV) in different pork products has not been studied. The present study evaluated PRRSV survival in four different products: fresh sausage, ham, bacon, and acidified sausage prepared with experimentally contaminated pork. These products were prepared according to standard methods used by the manufacturers of pork products, and then stored at room temperature, 4 °C and −20 °C. PRRSV was detected only in fresh sausage for up to 15 days at 4 °C and for 30 days at −20 °C. No PRRSV was detected at any temperature in any of the other three products. These preliminary data provide valuable information for the pork processing industry, as well as in planning for import/export of these products among different countries.