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Biology subjects

Wieland, B.

Publications and source records attributed to Wieland, B..

2 recordsLinked to original sources

Geostatistical mapping of transboundary cattle disease risks in Ethiopia

Ethiopia experiences devastating economic losses from an ongoing endemic burden of trans-boundary animal diseases (TADs). TADs are highly transmissible infectious diseases of animals, often able to spread rapidly with significant economic and public health consequences. Contagious bovine pleuropneumonia (CBPP), foot-and-mouth disease (FMD), and lumpy skin disease (LSD) are among the global priority TADs for cattle. In this study, we used responses from a survey about cattle disease delivered to livestock keepers across Ethiopia. We used generalized additive mixed models applying neighborhood cross-validation method which accounts for spatial dependence in the data to investigate the spatially variable relationships between bioclimatic variables and distribution of CBPP, FMD, and LSD in Ethiopia. We also developed model-based risk maps of these diseases using a geostatistical kriging method to guide knowledge-based decision making. The results show the risks of CBPP vary with altitude and relative humidity, risks of FMD with temperature and relative humidity, and of LSD with temperature and precipitation. The gaussian spatial smooth terms are all significant. The maps are produced using rigorous statistical analysis with very low prediction errors and can thus be considered reliable. Our results have implications for the impacts of climate change, and the vulnerability of communities in high-risk areas. The risk maps illustrate how such maps contribute to climate-informed disease early warning systems.

ecology↗

Impact of pH and temperature in dairy processing on the infectivity of H5N1 avian influenza viruses

Highly pathogenic avian influenza viruses (HPAIV) of subtype H5N1 (clade 2.3.4.4b) have crossed the species barrier and caused a mastitis-like infection in dairy cows. The high levels of infectious virus found in the milk raised considerable concerns about the safety of raw milk products. This study examined the effect of temperature and pH on the stability of HPAIV and low-pathogenic avian influenza viruses (LPAIV). We found that H5N1 HPAIV remained infectious in milk at 4{degrees}C for four weeks, with slow decreases at 21{degrees}C, and complete inactivation at 37{degrees}C after four weeks. H5N1 LPAIV was stable at 50{degrees}C for 30 minutes but inactivated at higher temperatures (55{degrees}C for 10 minutes, 60{degrees}C for 1 minute, or 72{degrees}C for 30 seconds). At pH levels between 6 and 10, the virus remained stable but was partially inactivated at pH 5.0 and completely inactivated at pH 4.0. During yogurt production, H5N1 LPAIV was completely inactivated when the pH reached 4.3. In cheese production, the lowest pH reached was between 5.0 and 5.3. When H5N1 LPAIV was incubated with soft and semi-hard cheese for one day at 4 {degrees}C, infectious virus titers decreased by 5.1 and 3.9 log10, respectively. When H5N1 LPAIV was incubated with buffer adjusted to pH 5.0, infectious virus titer dropped by only 3.3 log10, suggesting that, alongside pH, other processes of cheese ripening likely influence virus stability. In conclusion, H5N1 avian influenza viruses are largely inactivated during lactic acid fermentation of raw milk. Future studies will assess the required cheese ripening time for complete inactivation.

microbiology↗