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Vaccination
Management
Disease Information
A PMWS update (Jake Waddilove)
ABOUT PMWS & PDNS
National Pork Board PMWS Fact Sheet
About PDNS (Jake Waddilive)
CEI Emerging Disease Notices: PMWS / PDNS
Conference and meetings archive
Case Histories
Yorkshire Farm, UK - Mike Muirhead - Final Update, June 2002
Mike Muirhead's case history of a Yorkshire farm with PMWS and PDNS.
 
East Anglia Farm, UK - Philip Richardson
This paper charts the course and effects of the disease on a single herd as well as highlighting the economic impact.
Photographs
Clinical signs
Photos of the clinical signs that are seen generally in pigs with PMWS and PDNS. Includes skin lesions, enlarged lymph glands, wasting and dead pigs.
 
Post mortem (1)
Photos of the signs that are seen in post-mortem samples of pigs with PMWS and PDNS. Includes interstitial pneumonia, secondary bacterial infection, enlarged lymph nodes, oedema and intra cytoplasmic inclusions
 
Post mortem (2)
More Photos of the signs that are seen in post-mortem samples of pigs with PMWS and PDNS.


PMWS Research Archives

Published Tuesday, January 01, 2008: Journal of Virological Methods - Volume 147, Issue 1, January 2008, Pages 61-66
Thermal stability of porcine circovirus type 2 in cell culture
Mark A. O’Dea, Andrew P. Hughes, Linda J. Davies, Jillian Muhling, Ross Buddle and G.E. Wilcox
Received 2 May 2007; revised 25 July 2007; accepted 30 July 2007. Available online 21 September 2007.

International trade in pig meat has resulted in some countries placing restrictions on the importation of pig meat, with requirements for cooking of imported meat to destroy viral agents. This study investigated the in vitro resistance of an Australian strain of porcine circovirus type 2 (PCV2), the causative agent of post-weaning multisystemic wasting syndrome (PMWS), to heat treatment. The viability of the virus in cell cultures was determined by a combination of reverse transcriptase polymerase chain reaction (RT-PCR) to detect viral transcripts, and immunohistochemistry (IHC) to visualize viral capsid antigen. PCV2 retained infectivity when heated at 75 °C for 15 min but was inactivated by heating at 80 °C and above for 15 min. The results provide important information on the thermal tolerance of PCV2, which can be taken into account in risk assessments for trade in pig meat and porcine-derived biological products.

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