BIOSECURITY OF GROUNDWATER

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Algona Office2200 Hwy 18 East

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office: 515-295-8777fax: 515-295-4954

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fax: 320-589-9096

Hartington Office88155 Hwy. 57

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fax: 712-464-8016

hours Monday–Friday 8am–5pm www.suidaehp.com

SUMMER 2017

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©2017 Suidae Health & Production

our PhiLosoPhY:To provide our clients with the highest professional service.

To achieve this we invest in our employees and instill in each of

them a strong sense of customer service and commitment. We

believe this personal relationship allows us to work with our clients to the best of our abilities, and is the foundation of Suidae Health

and Production.

VETERINARIANS:Dr. Matt Anderson

Dr. Todd DistadDr. Jason Kelly

Dr. Kurt VanHulzenDr. Amber StrickerDr. Trevor SchwartzDr. Ron BrodersenDr. Ryan Strobel

Phil Olsen-Water Think Tank, LLC,; Amber Stricker MS, DVM, Suidae Health and Production

While the importance of biosecurity has been fully embraced by the animal health and production

industry, it is becoming equally important to understand one the most predominant means for the transmission of disease amongst the world’s population has been water. Further, the presumption that all groundwater is microbial safe is incorrect as embracing the same presumption based upon a singular water analysis in time. While such information, has been readily available within the public drinking water industry, it is apparent much remains unknown within the animal health and production industry in regards to water quality, potential health effects and viable treatment solutions. Accordingly, as measures of biosecurity are employed within the animal health and production industry, it is believed that sharing what is known within the public drinking water industry and regulatory infrastructure in regards to water quality and treatment would serve to be beneficial.

News Flash: Groundwater is Not Pure!Over the millennia, water held within groundwater aquifers has been accepted as being microbiologically safe for human and animal consumption. While various plagues have been transmitted via drinking water, such as Cholera and Typhoid Fever, such outbreaks were associated with the intro-duction of pathogens via a direct pathway

into drinking water sources (unprotected public wells and water distribution systems) vs. a groundwater aquifer.

The logic behind groundwater as being a safe drinking water source has been as sound as our past understanding that groundwater aquifers are protected from chemical and microbiological contamination by overlay-ing soil and sediment layers. In effect, water from precipitation recharging aquifers needs to pass these zones, which act as effective mechanical and biological filters, hence pro-viding a natural clean up of newly generated groundwater (Herman et al. 2001). Further, it was generally understood that pathogens would not survive over the long duration of time required for surface water to migrate into groundwater aquifers.

Nevertheless, today the manner in which groundwater aquifers are recharged is better understood and the presence of pathogenic agents, generally classified as Virus, Bacteria, and Protozoa, are commonly found within groundwater aquifers. Whereas the following observations have been made:

1. Aquifers do contain contaminants of both chemical and biological origin.

a. Their entry to aquifers is either char-acterized by natural hydraulic path-ways (such as fissures, caves, and veins of sand, gravel, and uncon-solidated rock formations) through which contaminated surface water from precipitation, lakes, marshes, and rivers may enter aquifers rap-

Algona Office 515-295-8777 • Morris Office 320-589-0111 • Hartington Office 402-254-2444 • Lake City Office 712-464-8911 www.suidaehp.com

idly and with minimal filtration. (Krauss and Griebler, 2011)

b. Viral pathogens exist and can remain infectious (viable) within ground water aquifers from weeks to years based upon groundwater temperature, and content of organ-ics and solids. Of the physical factors influencing virus survival in a liquid media, temperature, sunlight, and virus association with solids are among the most important factors influencing sur-vival (Sobski, et al. 1993) (Figure 1). Likewise, viral pathogens that penetrate though soils into ground-water aquifers can remain viable for an extended period of time.

Figure 1Factors affecting microbe survival and

half-life (from Coombs et al 2000)

c. The penetration of pathogenic viruses through soils and geologi-cal strata into aquifers seems much more likely than for pathogenic bacteria and protozoa (Schijven and Hassanizadeh 2000), due to their size relative to the intersti-tial (void) space(s) between the physical granules of what soils and unconsolidated sedimentary layers they may pass through (Figure 2).

Figure 2 Pathogen diameters compared to aquifer

matrix apertures (Brain Morris, et. al.)

2. Viral pathogens have much longer survival times in water than most intestinal bacteria, are generally more infectious than bacteria and protozoa and are remarkably resistant to com-mon disinfection treatments (Fong and Lipp 2005).

3. The risk of viral contamination of wa-ter is further increased because of the extremely high numbers by which en-teric viruses are shed into the environ-ment. For instance PEDv is found at concentrations of 1.1 x 105 (110,000) copies/mL in earthen manure stor-ages. (Tun et.al Front Microbiol. 2016; 7: 265.) In effect, one liter of manure may contain up to 110,000,000 PEDv’s.

4. Water within an aquifer may travel ex-treme distances, and at various speeds & direction. Likewise, the following is understood and accepted:

a. Contaminants that enter an aquifer at one geographic location may travel and remain viable for many miles in advance of being detected within a well that is located within an area that is pre-sumably absent of the risk of mi-crobial contamination based upon localized geological structure and surrounding geography.

b. Such migratory plumes of con-tamination can be of any size, travel at various speeds, and direction. What this means is water entering a well system may contain pathogens that have either been within an aquifer for a few hours – days –months -to many years. (Figure 3)

Figure 3Groundwater Flow Paths

Center for Science & Environmental EducationMichigan Technological University

c. It is also known that microbes may appear/disappear (MDH Study 2015) within any given well system within a matter of day(s).

Due to growing populations and expanding land use, sources of pathogen-contaminated wastes steadily increase hence, also rais-ing the potential pollution of groundwater aquifers with infectious agents. (Figure 4) This is mainly true for pathogens originat-ing from human and animal feces. Sources of fecal contamination in groundwater potentially include the following:

a. Leakage from on-site sanitation systems such as septic tanks or sewers,

b. Underground storage tanks,

c. Disposal systems,

d. Animal manure and compost,

e. From (accidental and non-acci-dental) wastewater discharge

f. Sewage sludge applied to fields in agricultural areas. (Reynolds and Barrett 2003; Gerba and Smith 2005; Arnone and Walling 2007)

g. Surface waters receiving treated or untreated sewage from human sources or livestock enterprises and discharge from non-point sources like urban and agricultur-al runoff are a steady source and reservoir of pathogenic agents (Kirschner et al. 2009)

h. Naturally occurring points of infusion of surface water in aqui-fers via water catchments, stream banks, and lake beds.

Figure 4

Further, a serious source of pathogens entering soils and groundwater is dif-fuse contamination (non-point sources), for example from spreading of manure to fields and crops. Similar to human feces, animal manure may contain high concen-

Algona Office 515-295-8777 • Morris Office 320-589-0111 • Hartington Office 402-254-2444 • Lake City Office 712-464-8911 www.suidaehp.com

trations of pathogenic organisms including bacteria, viruses, protozoa and helminths, potentially causing zoonotic diseases in humans (Cotruvo et al. 2004; Gerba and Smith 2005). This poses a serious risk for human health in rural areas (Bianchi and Harter 2002; Cotruvo et al. 2004), arising for example from frequent contamination of private wells that are used for drinking water supply of farms. A statistical evalua-tion of 1,200 rural farms in the US revealed that approximately one-third of the private wells were, from a hygienic and bacterio-logical point of view, contaminated (Goss and Barry 1995).

Of specific interest to the animal health industry may be the American Water Works Association (AWWA) study entitled Occur-rence of Viruses in US Groundwaters (Ab-baszadegan et al. 2003) that included the re-sults of a random study of 448 groundwater wells that were serving as the source water for public water systems (Cities) throughout the US. This study suggests that 31.5% of cities within the US that use a groundwater source for their public drinking water supply may be subject to viral contamination. In addition, 15.1% and 20.7% respectively tested positive for bacteria and bacterio-phages. A more recent study of interest, conducted by the Minnesota Department of Health in 2015 that included a random study of 82 municipal wells, suggested an occurrence rate of 36+% for enteric viruses. Both studies serve to reinforce one of the conclusions held within a paper published in Clinical Microbiology Review: The pres-ence of pathogens in groundwater accounts for more than one-half of disease outbreaks related to public drinking water supplies within the United States (Craun et al. 2010). Yet, one of the most important observations

that can be made from the above studies, is that of the wells that tested positive for virus, the majority of the samples taken over the duration of the test period for the same wells tested negative for virus. Regardless, whether this can be attributed to periodic infiltration of viruses in close proximity to the well head, localized areas of infiltra-tion of surface water that may be within the general location of the well, or otherwise transported from some distance via the flow of water within the aquifer itself. What this observation does suggest is in the absence of a means to disinfect water on an ongoing ba-sis, to prevent pathogenic viruses (and other pathogens) from entering a drinking water distribution system, the source water would need to be tested and analyzed on a daily ba-sis. This seems to be not only cumbersome; it is somewhat impractical as well.

In the event a water treatment system is to be installed, such as for iron filtration or microbial disinfection, no law or statute exists to ensure any accepted engineering standards have been employed in the design of what is to be installed. Unfortunately this has led to numerous water condition-ing and product distribution companies selling products with performance claims that stretch the boundaries between fact and fiction. In the next quarterly edition of the Suidae newsletter we will share with you some of the flaws in such products and describe the science behind effective water disinfection and filtration.

If you are interested in learning more please call or email Dr. Amber Stricker at 515-341-7044, amber_stricker@suidaehp.com.

Phil Olsen is a 1980 graduate of the Uni-versity of Minnesota, served as General Manager for a leading water treatment

equipment manufacturer and is the found-er of several water consulting organiza-tions, including Cartwright, Olsen and Associates, Midwest Water Engineering, and Water Think Tank, firms that continue to help clients around the world in the areas of technology development, perfor-mance verification, & commercialization.

Resources:

1. Abbaszadegan, M., LeChevallier, M., and Gerba, C. (2003): Occurrence of viruses in US groundwaters. Journal of American Water Works Association. 95: 107-120.

2. Arnone, R.D., and Walling, J.P. (2007): Waterborne pathogens in urban watersheds. J Water Health 5: 149-162.

3. Bianchi, M., and Harter, T. (2002): Nonpoint Sources of Pollution in Irrigated Agriculture. ANR Publication 8055 FWQP REFERENCE SHEET 9.1: 1-8.

4. Cotruvo, J.A., Dufour, A., Rees, G., Bartram, J., Carr, R., Cliver, D.O. et al. (2004): Water-borne Zoonoses - Identification, Causes, and Control. World Health Organization (WHO) 2004. IWA publishing.

5. Craun, G.F., Brunkard, J.M., Yoder, J.S., Roberts, V.A., Carpenter, J., Wade, T. et al. (2010): Causes of outbreaks associated with drinking water in the United States from 1971 to 2006. Clin Microbiol Rev 23: 507-528

6. Fliermans, C.B., Cherry, W.B., Orrison, L.H., Smith, S.J., Tison, D.L., and Pope, D.H. (1981): Ecological distribution of Legionella pneumophila. Appl Environ Microbiol 41: 9-16.

7. Fliermans, C.B. (1996): Ecology of Legionella: From Data to Knowledge with a Little Wisdom. Microb Ecol 32: 203-228.

8. Fong, T.T., and Lipp, E.K. (2005): Enteric viruses of humans and animals in aquatic environments: health risks, detection, and potential water quality assessment tools. Microbiol Mol Biol Rev 69: 357-371.

9. Gerba, C.P., and Smith, J.E., Jr. (2005): Sources of pathogenic microorganisms and their fate during land application of wastes. J Environ Qual 34: 42-48

10. Glaze, W., Kang, J., and Chapin, D. (1987) The Chemistry of Water Treatment Involving Ozone, Hydrogen Peroxide and Ultraviolet Radiation. Ozone Science and Engineering

11. Goss, M., and Barry, D. (1995): Groundwater quality: Responsible agriculture and public perceptions. Journal of Agricultural and Environmental Ethics 8: 52-64.

12. Groundwater: Myths or Facts? Center for Science & Environmental Education Michigan Technological University

13. Herman, P.M.J., Middelburg, J.J., and Heip, C.H.R. (2001): Benthic community structure and sediment processes on an intertidal flat: results from the ECOFLAT project. Conti-nental Shelf Research 21: 2055-2071.

14. Kirschner, A.K., Kavka, G.G., Velimirov, B., Mach, R.L., Sommer, R., and Farnleitner, A.H. (2009): Microbiological water quality along the Danube River: integrating data from two whole-river surveys and a transnational monitoring network. Water Res 43: 3673-3684.

15. Krauss, S., Griebler, C. (2011): Pathogenic Microorganisms and Viruses in Groundwater, Project: Georessource Wasser – Herausforderung Globaler Wandel, Helmholtz Zentrum München, Institut für Grundwasserökologie

16. Reynolds, J.H., and Barrett, M.H. (2003): A review of the effects of sewer leakage on groundwater quality. Water and Environment Journal 17: 34-39.

17. Schijven, J.F., and Hassanizadeh, S.M. (2000): Removal of Viruses by Soil Passage: Overview of Modeling, Processes, and Parameters. Critical Reviews in Environmental Science and Technology 30: 49 - 127.

18. Sobsey, M., and Meschke, J. (1993): VIRUS SURVIVAL IN THE ENVIRONMENT WITH SPECIAL ATTENTION TO SURVIVAL IN SEWAGE DROPLETS AND OTHER ENVIRONMENTAL MEDIA OF FECAL OR RESPIRATORY ORIGIN, World Health Organization (WHO)

19. Steinert, M., Hentschel, U., and Hacker, J. (2002): Legionella pneumophila: an aquatic microbe goes astray. FEMS Microbiology Reviews 26: 149-162.

20. Tun et.al (2016) Monitoring Survivability and Infectivity of Porcine Epidemic Diar-rhea Virus (PEDv) in the Infected On-Farm Earthen Manure Storages (EMS). Front Microbiol 7: 265

Here are our 2017 Interns! Suidae offers summer internships for those students interested in pursuing a career in swine production. Our internship program

provides exposure to Industry Leader swine operations and enables students to gain hands-on experience in

breeding, gestation, farrowing, gilt development, record keeping and animal care procedures.

Thank you for a great summer and we wish you the best!

Pictured: Back Row left to right: Lucas Olson (Fair Creek), Morgan Muller (SHP), Cristina Armstrong, (Apple Valley Pork), Pagie Sohm Fair Creek), Jaden Poeckes (Pork Elite)

Front Row left to right: Jina Hale (PM Pork Sow), Alexis Craig (CC Morgan). Kristi Peterson (CC Morgan) Not Pictured: Alison Knox (SHP)

Algona Office 515-295-8777 • Morris Office 320-589-0111 • Hartington Office 402-254-2444 • Lake City Office 712-464-8911 www.suidaehp.com

«RECIPE»

Southwest Pork Tortilla PinwheelsPrep Time: 70 minutes**Prep time includes one hour Chilling Time. Total Time: 1 hour 10 minutesServes: 10

Ingredients1- (8 ounce) package Neufchatel (light) or regular cream cheese, softened3- tablespoons light sour cream1- (10 ounce) can RoTel Tomatoes, drained slightly½- teaspoon minced garlic½- teaspoon seasoning salt (like Lawry›s)½- teaspoon fresh ground black pepper1- cup shredded cheddar cheese5- green onions, thinly sliced1- (2.25 ounce) can chopped black olives1- jalapeno, seeded as desired and diced (optional)2- cups cooked, shredded pork5- large burrito size flour tortillas or wraps in assorted flavors

(Recipe works well with Mission Brand Jalapeno & Mission Brand Spinach Tortillas)

InstructionsUse a mixer to combine cream cheese, sour cream, diced tomatoes, garlic, and sea-sonings. Use a spoon to stir in cheese, green onion, olives, jalapeno (if using), and shredded pork.

Divide mixture between the tortillas, spreading out evenly leaving about a 1/2” border at the edge. Roll up tightly. Wrap rollups tightly in plastic wrap and transfer to the refrig-erator to chill for at least an hour or until ready to serve.

Remove from refrigerator and use a sharp knife to slice into 2” pieces.

Suidae Health & Production is pleased to announce our purchase of the Armory Building on the west edge of Algona. Over the past 15 years we have outgrown our current location, and we are excited for the possibilities the new building will provide as a home office for our family of businesses!

We plan to begin renovations this fall and hope to be in the new location Spring/Summer of 2018!

Roasted Pork Loin for Pulled PorkIngredients:Seasoning salt and pepper to taste.2 pounds of boneless pork loin roast.

¼ cup olive oil

Instructions:Preheat oven to 350 degrees F

Rub meat with olive oil, seasoning salt, and pepper.

Wrap loin in a loose aluminum foil tent (enclosing loin) and place in a shallow pan.

Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F. Remove roast to a platter.

When cool enough to handle use two forks to shred the pork. Let cool completely before adding to the cream cheese mixture and proceed with recipe as directed.