Which statement about the survival of ASF virus in pork products is true?

The statement about the survival of the ASF (African Swine Fever) virus in pork products being true is that the virus can survive in products for extended periods. This characteristic is critical in understanding the transmission and control of the virus. The ASF virus is remarkably resilient and can persist in various pork products, even after the meat has been processed. This includes cured meats and products that may not undergo cooking.

The virus's ability to withstand different environmental conditions, including low temperatures, contributes to its spread and makes outbreak management more challenging. This extended survival period means that contaminated pork products can pose a risk even long after initial infection, complicating efforts to eliminate the virus and protect swine populations.

Understanding this aspect of the ASF virus’s biology is crucial for stakeholders in the agriculture and food safety sectors, as it informs guidelines for handling, processing, and consuming pork products to mitigate the risk of transmission.