<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242019000300536</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v10i3.4528</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Survival of classic swine fever virus in hams made from the meat of pigs vaccinated with the PAV-250 strain and unvaccinated pigs]]></article-title>
<article-title xml:lang="es"><![CDATA[Supervivencia del virus de la fiebre porcina clásica en jamones elaborados a partir de la carne procedente de cerdos vacunados con la cepa PAV-250 y de cerdos no vacunados]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Amezcua Hempel]]></surname>
<given-names><![CDATA[Heidi]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rubio Lozano]]></surname>
<given-names><![CDATA[María Salud]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández Baumgarten]]></surname>
<given-names><![CDATA[Eliseo Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Correa Girón]]></surname>
<given-names><![CDATA[Pablo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres Ángeles]]></surname>
<given-names><![CDATA[Oscar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Coba Ayala]]></surname>
<given-names><![CDATA[María Antonia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ciprián Carrasco]]></surname>
<given-names><![CDATA[Jose Abel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mendoza Elvira]]></surname>
<given-names><![CDATA[Susana Elisa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional Autónoma de México Laboratorio de Virología ]]></institution>
<addr-line><![CDATA[Cuautitlán Izcalli Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma de México Facultad de Medicina Veterinaria y Zootecnia Centro de Enseñanza Práctica en Salud y Producción Animal]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias  ]]></institution>
<addr-line><![CDATA[Ciudad de México ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma del Estado de Morelos  ]]></institution>
<addr-line><![CDATA[Cuernavaca Morelos]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2019</year>
</pub-date>
<volume>10</volume>
<numero>3</numero>
<fpage>536</fpage>
<lpage>551</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242019000300536&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242019000300536&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242019000300536&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The study was to determine the presence of Classical Swine Fever virus (CSFv), in the meat of vaccinated pigs with the PAV-250 strain and then challenged using the same strain. Five treatment groups were established (each with four pigs). Group A: Pigs that were fed with processed hams from negative animals; Group B: Pigs that were fed with processed hams from commercial pigs inoculated with the ALD (reference strain) (titre of 104.0/ml); Group C: Pigs fed with processed hams from pigs infected with the virulent ALD strain (titre of 102.5/ml); Group D: Pigs fed with processed hams from pigs vaccinated with the PAV-250 strain and challenged with the ALD strain (titre of 101.1/ml); and Group E: Pigs fed with processed hams from pigs vaccinated with two doses of the PAV-250 strain and challenged with the ALD strain (negative). Blood samples were taken at d 1, 5, 10, 15 and 20 for biometric analysis. Groups B, C and D manifested clinical signs of CSFv: 40 °C temperature, anorexia, paralysis, vomiting, diarrhea, tremor, hirsute hair and cyanosis. Pigs were slaughtered and necropsies performed to identify lesions in tissues. Results of direct immunofluorescence testing of tissues were positive and the virus was recovered. Under these study conditions, it was found that CSFv resisted the cooking method at 68 °C for 40 min in hams from unvaccinated pigs, and that the virus was able to transmit the disease to healthy unvaccinated pigs, whereas the hams from the vaccinated animals did not transmit the virus.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El propósito del estudio fue determinar la presencia del virus de la Fiebre Porcina Clásica (FPC) en la carne de cerdos vacunados con la cepa PAV-250 a los que después se desafió con la misma cepa. Se establecieron cinco grupos de tratamiento (cada uno constituido por cuatro cerdos). Grupo A: cerdos alimentados con jamones elaborados a partir de animales negativos; Grupo B: cerdos alimentados con jamones procesados de cerdos comerciales inoculados con la cepa de referencia (ALD) (título de 104.0/ml); Grupo C: cerdos alimentados con jamones procesados procedentes de cerdos infectados con la virulenta cepa ALD (título de 102.5/ml); Grupo D: cerdos alimentados con jamones procesados elaborados a partir de cerdos vacunados con la cepa PAV-250 y expuestos a la cepa ALD (título de 101.1/ml), y el Grupo E: cerdos alimentados con jamones procesados hechos con piernas de cerdos vacunados con dos dosis de la cepa PAV-250 y expuestos a la cepa ALD (negativos). Se tomaron muestras de sangre a los días 1, 5, 10, 15 y 20, para realizarles un análisis biométrico. Los grupos B, C y D manifestaron signos clínicos del virus de la fiebre porcina clásica: 40 °C de temperatura, anorexia, parálisis, vómitos, diarrea, temblores, cabello hirsuto y cianosis. Los cerdos se sacrificaron y se realizaron necropsias para identificar lesiones en los tejidos. Los resultados de las pruebas de inmunofluorescencia directa de tejidos fueron positivos y el virus se recuperó. Bajo estas condiciones de estudio, se encontró que el virus de fiebre porcina clásica resistía el método de cocción a 68 °C durante 40 min en jamones de cerdos no vacunados, y que el virus fue capaz de transmitir la enfermedad a los cerdos sanos no vacunados, mientras que los jamones de los animales vacunados no transmitieron el virus.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Classic swine fever]]></kwd>
<kwd lng="en"><![CDATA[PAV-250 vaccine]]></kwd>
<kwd lng="en"><![CDATA[Hams]]></kwd>
<kwd lng="en"><![CDATA[Mexico]]></kwd>
<kwd lng="es"><![CDATA[Fiebre porcina clásica]]></kwd>
<kwd lng="es"><![CDATA[Vacuna PAV-250]]></kwd>
<kwd lng="es"><![CDATA[Jamones]]></kwd>
<kwd lng="es"><![CDATA[México]]></kwd>
</kwd-group>
</article-meta>
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