THE INACTIVATION OF VIRUSES IN PIG SLURRIES - A REVIEW

This review discusses a number of possible treatments for pathogen dis infection and evaluates them for their applicability in inactivating v iruses in either dilute or concentrated pig slurry, particularly on a large scale. Methods are discussed under the headings of chemical, phy sical and other treatments. From those methods considered, it appears that the most suitable treatments are the use of heat at about 60 degr ees C for up to 30 min, or the application of an appropriate concentra tion of chemical, such as sodium or calcium hydroxides, or formalin. A erobic and anaerobic treatments are also known to have virucidal effec ts, and could be used to assist decontamination on farms where such te chnologies are already used in routine slurry treatment. (C) 1997 Else vier Science Ltd.