Chapter: ANIMAL HEALTH

Authors T. Jelsma, J.J. Wijnker, B. Smid, E. Verheij, W.H.M. van der Poel, H.J. Wisselink Journal Pathogens, 10, 1188 (2021) 10091188 Summary The aim of this pilot study was to determine viral loads and distribution over the total length, at short distances, and in the separate layers of the intestine of virus-infected animals for future…

Authors T. Jelsma, J.J. Wijnker, W.H.M. van der Poel, H.J. Wisselink Journal Pathogens, 10, 173 (2021) 10020173 Summary Animal intestines are the source of edible sausage casings, which are traded worldwide and may come from areas where notifiable infectious animal diseases are prevalent. To estimate the risks of virus contamination, knowledge about the quantity of…

Authors T. Jelsma19, J.J. Wijnker, B. Smid19, E. Verheij19, W.H.M. van der Poel19, H.J. Wisselink19 Journal Veterinary Microbiology, 238 (2019) 108424 Summary Natural casings, to be used as sausage containers, are being traded worldwide and may be contaminated with contagious viruses. Standard processing of such natural casings is by salt treatment with a duration of…

Authors EFSA Panel on Animal Health and Welfare (AWAH) Hearing expert Dr. J.J. Wijnker Journal EFSA Journal, 10(7) (2012) 2820 Summary Salting with NaCl for 30 days is a well-established and accepted procedure in the casings industry and it has been the standard animal health risk mitigation treatment prescribed in EU legislation for many years.…

Authors J.J. Wijnker, B. Haas, B.R. Berends Journal International Journal of Food Microbiology, 153 (2012) 237-240 Summary Bovine intestines, bladders, and oesophagus are used for the production of natural casings(“beef casings”) as edible sausage containers. Derived from cattle experimentally infected with FMDV (initial dosage 104 TCID50 / mL, strain A Iran 97), these beef casings…

Authors T. Wieringa-Jelsma18, J.J. Wijnker, E. M. Zijlstra-Willems18, A. Dekker18, N. StockhofeZurwieden18, R. Maas18, H.J. Wisselink18 Journal International Journal of Food Microbiology, 148 (2011) 128-134 Summary Due to the possible presence and spread of contagious animal viruses via natural sausage casings, the international trade in these food products is subject to veterinary and public health…

Authors J.J. Wijnker, K.R. Depner17, B.R. Berends Journal International Journal of Food Microbiology, 128 (2008) 411-413 Summary Pig intestines used for the production of natural sausage casings may carry classical swine fever (CSF) virus. Feeding pigs with human food waste that contains porcine (hog) casings may then spread the virus to CSF-free animals. Casings derived…

Authors J.J. Wijnker, B. Haas16, B.R. Berends Journal International Journal of Food Microbiology, 115 (2007) 214–219 Summary Intestines are used for the production of natural casings as edible sausage containers. Derived from animals (pigs and sheep) experimentally infected with FMDV (initial dosage 107.3 pfu/ml, strain O1Kaufbeuren), these casings were treated with salt (NaCl) or phosphate-supplemented…

Authors H.O. Böhm15, H. Krebs15 Journal Berliner und Münchener Tierärztliche Wochenschrift, 87 (1974) 410–412Die Fleischwirtschaft, 6 (1974) 1051-1053 Summary Lactic and citric acid in 0.5 and 2.0% concentrations were tested for their effect on sheep’s casing experimentally treated with foot-and-mouth disease (FMD) virus. After 0.5% lactic acid or 0.5% citric acid had been allowed to…

Although several studies have already been completed and published over the years, a more comprehensive approach was adopted by the ISWG in 2010, with its long-term cooperation with Wageningen Bioveterinary Research (WBVR), a renowned research institute in the Netherlands. A shift was made from using an experimental live animal model for virus inactivation studies towards…