African Swine Fever (ASF)
African swine fever is a viral disease of swine. All members of the pig family Suidae are susceptible. The disease is characterized by high mortality and morbidity, often reaching 100 percent for severe forms of the disease. The disease is not a threat to human health or food safety.
Updates on international situation (OIE)
U.S. Pork Response: African Swine Fever Prevention
NPPC, SHIC, USDA, and NPB published this Q&A reflecting the status of measures being taken to prevent an ASF outbreak in the United States.National Pork Producers Council: Meat of the Matter
NPPC published this paper providing background on ASF and measures being taken to prevent its spread to the United States.Qualitative Assessment of the Likelihood of African Swine Fever Virus Entry to the United States (USDA)
Feed and Feed Ingredients
Survivability of viruses in feed ingredients
Holding Time Calculations for Feed Ingredients to Mitigate Virus Transmission
Canada's Imported Feed Ingredients Announcement
Canadian Food Inspection Agency (CFIA) tightens import requirements for feed ingredients from countries experiencing ASF.
Infectious Dose of African Swine Fever Virus when Consumed Naturally in Liquid or Feed
Kansas State University study aimed to determine the minimum and median infectious doses of ASF virus through oral exposure during natural drinking and feeding behaviors.
Non-Animal Origin Feed Ingredient Risk Evaluation Framework Scoping
USDA assessment estimating the risk of entry of viral pathogens of swine to the United States.
African Swine Fever Planning & Preparedness Meeting
(September 2018)