Classification of the causative agent African swine fever virus (ASFV) is a DNA virus in the Asfarviridae Family; genus Asfivirus. ASFV is the sole member of its genus but viral genotypes have been identified by restriction enzyme and sequence analysis. Virulence of ASFV isolates vary greatly and standard nomenclature of isolates includes City or Country of isolation and last two digits of year of isolation (e.g. Lisbon ’60, DR ’78). It is the only known DNA arbovirus. Resistance to physical and chemical action Temperature: Highly resistant to low temperatures. Heat inactivated by 56°C/70 minutes; 60°C/20 minutes. pH: Inactivated by pH <3.9 or>11.5 in serum-free medium. Serum increases the resistance of the virus, e.g. at pH 13.4 – resistance lasts up to 21 hours without serum, and 7 days with serum. Chemicals/Disinfectants: Susceptible to ether and chloroform. Inactivated by 8/1000 sodium hydroxide (30 minutes), hypochlorites – 2.3 % chlorine (30 minutes), 3/1000 formalin (30 minutes), 3 % ortho-phenylphenol (30 minutes) and iodine compounds. Survival: Remains viable for long periods in blood, faeces and tissues; especially infected, uncooked or undercooked pork products. Can multiply in vectors (Ornithodoros sp.). EPIDEMIOLOG
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