Exhibit 8, 100416 Brazil FMD Risk Evaluation - R-Calf

Annex 4. Hazard Identification: African Swine Fever Disease Virus
African swine fever (ASF) is a highly contagious, frequently fatal, and economically damaging viral
disease of pigs. As specified in 9 CFR 94.8, APHIS believes that ASF exists in all countries of
Africa, as well as in Brazil, Cuba, Georgia, Haiti, Malta, and Sardinia, one of Italy’s islands. ASF
has never been reported in the United States [78]. Natural hosts of ASF virus are members of the
suidae family of mammals, including domestic and wild swine [30, 79].
In sub-Saharan Africa, ASF is maintained in the wild through a life cycle including wild suidae and
soft-bodied ticks (Ortnithodoros sp.)[80]. The disease is primarily spread into previously uninfected
areas through feeding improperly cooked swill containing ASFV to domestic swine. The virus is
generally spread among domestic pigs by direct or indirect contact [80]. The virus is present in all
secretions and excretions, including blood and oral and nasal secretions, and may be spread through
semen [79]. Virus is often shed before the onset of clinical signs in acute and subacute disease [81].
The incubation period following exposure via direct contact is 5 to 19 days, while the incubation
period following tick exposure may be fewer than 5 days. Depending on the virulence of the strain,
ASF can manifest as percute, acute, subacute, chronic, or even inapparent disease. The peracute
form generally causes sudden death. In the acute form, pigs display a multitude of clinical signs,
ranging from cyanosis and dyspnea to diarrhea. Nearly all body systems are affected. Death
generally follows in 7 to 10 days.
The signs of subacute ASF are similar to those of the acute disease, but are less severe. Low virulent
viral strains can cause inapparent, mild, or chronic infections. Abortion may be the only clinical
sign, but intermittent fevers, emaciation, respiratory problems, swollen joints, skin lesions and
potentially death may occur [80].
The ASF virus is stable across a wide temperature and pH range [79]. The virus has been shown to
survive in chilled or frozen pork for 104 days. The virus has also been shown to survive for at least
some period at pHs ranging from 3.1 to 11.5. Pork generally reaches a pH of 5.4-5.5 following
carcass maturation, but this varies depending on the specific carcass and the temperature. The virus
can often survive processes such as curing and salting. Farez and Morley conducted a literature
review and reported survival times ranging from 30 days in salami to 399 days in Parma ham [82].
APHIS Evaluation of the Status of the Brazilian State of Santa Catarina 76