The inactivation of viruses in pig slurries: A review

This review discusses a number of possible treatments for pathogen disinfection and evaluates them for their applicability in inactivating viruses in either dilute or concentrated pig slurry, particularly on a large scale. Methods are discussed under the headings of chemical, physical and other treatments. From those methods considered, it appears that the most suitable treatments are the use of heat at about 60°C for up to 30 min, or the application of an appropriate concentration of chemical, such as sodium or calcium hydroxides, or formalin. Aerobic and anaerobic treatments are also known to have virucidal effects, and could be used to assist decontamination on farms where such technologies are already used in routine slurry treatment.