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Survival of porcine epidemic diarrhea virus (PEDV) in thermally treated feed ingredients and on surfaces

Overview of attention for article published in Porcine Health Management, September 2017
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About this Attention Score

  • In the top 25% of all research outputs scored by Altmetric
  • One of the highest-scoring outputs from this source (#5 of 156)
  • High Attention Score compared to outputs of the same age (86th percentile)

Mentioned by

1 news outlet
1 policy source
3 tweeters


10 Dimensions

Readers on

30 Mendeley
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Survival of porcine epidemic diarrhea virus (PEDV) in thermally treated feed ingredients and on surfaces
Published in
Porcine Health Management, September 2017
DOI 10.1186/s40813-017-0064-3
Pubmed ID

Michaela P. Trudeau, Harsha Verma, Pedro E. Urriola, Fernando Sampedro, Gerald C. Shurson, Sagar M. Goyal


Infection with Porcine Epidemic Diarrhea Virus (PEDV) causes vomiting, diarrhea, and dehydration in young pigs. The virus made its first appearance in the U.S. in 2013, where it caused substantial neonatal mortality and economic losses in the U.S. pork industry. Based on outbreak investigations, it is hypothesized that the virus could be transmitted through contaminated feed or contaminated feed surfaces. This potential risk created a demand for research on the inactivation kinetics of PEDV in different environments. Therefore, the objective of this study was to evaluate the survival of PEDV in 9 different feed ingredients when exposed to 60, 70, 80, and 90 °C, as well as the survival on four different surfaces (galvanized steel, stainless steel, aluminum, and plastic). Overall, there were no differences (P > 0.05) in virus survival among the different feed matrices studied when thermally processed at 60 to 90 °C for 5, 10, 15, or 30 min. However, the time necessary to achieve a one log reduction in virus concentration was less (P < 0.05) when ingredients were exposed to temperatures from 70 °C (3.7 min), 80 °C (2.4 min), and 90 °C (2.3 min) compared with 60 °C (4.4 min). The maximum inactivation level (3.9 log) was achieved when heating all ingredients at 90 °C for 30 min. There were no differences in the amount of time necessary to cause a one log reduction in PEDV concentration among the different surfaces. The results of this study showed that PEDV survival among the 9 feed ingredients evaluated was not different when exposed to thermal treatments for up to 30 min. However, different combinations of temperature and time resulted in achieving a 3 to 4 log reduction of PEDV in all feed ingredients evaluated. Finally, PEDV survival was similar on galvanized steel, stainless steel, aluminum and plastic.

Twitter Demographics

The data shown below were collected from the profiles of 3 tweeters who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 30 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 30 100%

Demographic breakdown

Readers by professional status Count As %
Student > Master 6 20%
Researcher 5 17%
Student > Bachelor 4 13%
Student > Doctoral Student 3 10%
Other 3 10%
Other 6 20%
Unknown 3 10%
Readers by discipline Count As %
Veterinary Science and Veterinary Medicine 10 33%
Agricultural and Biological Sciences 6 20%
Computer Science 2 7%
Immunology and Microbiology 2 7%
Mathematics 1 3%
Other 1 3%
Unknown 8 27%

Attention Score in Context

This research output has an Altmetric Attention Score of 15. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 10 April 2020.
All research outputs
of 17,411,817 outputs
Outputs from Porcine Health Management
of 156 outputs
Outputs of similar age
of 284,738 outputs
Outputs of similar age from Porcine Health Management
of 1 outputs
Altmetric has tracked 17,411,817 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 91st percentile: it's in the top 10% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 156 research outputs from this source. They receive a mean Attention Score of 3.5. This one has done particularly well, scoring higher than 96% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 284,738 tracked outputs that were published within six weeks on either side of this one in any source. This one has done well, scoring higher than 86% of its contemporaries.
We're also able to compare this research output to 1 others from the same source and published within six weeks on either side of this one. This one has scored higher than all of them