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Salmonella enterica subsp. enterica serovar Enteritidis (SE) is one of the major causes of food poisoning. Much effort has been made to develop a vaccine for the prevention of SE colonization and infection in poultry. However, the effect of inactivated whole-cell SE vaccines on the bacterial attachment has not been clarified. This study investigated the immune responses to a killed whole-cell SE vaccine in chickens and the effect of vaccination on the bacterial attachment of SE to cultured Vero cells. A 1 ml dose of 10 8 -10 9 CFU viable SE bacterial cells was orally administered to chickens at 4 weeks or 10 months post vaccination. The number (CFU) of SE in 1 g of cecal droppings was counted on day 6 after administration. The SE CFUs were significantly lower ( p &lt; 0.05) in the vaccinated chickens, not only at 4 weeks but also at 10 months after vaccination, than in the unvaccinated control chickens. Anti-SE IgG and anti-SE IgA were detected using enzyme-linked immunosorbent assay (ELISA) in serum and intestinal and oviduct fluid samples from vaccinated chickens. Adhesion of heat-killed SE cells to Vero cells was reduced by pre-treatment of the bacteria by the vaccinated chicken-derived intestinal fluid, indicating the potential of the vaccine-induced antibody to prevent SE adhesion to epithelial cell surfaces.

food safety

Induction of Mucosal Humoral Immunity by Subcutaneous Injection of an Oil-emulsion Vaccine against <i>Salmonella enterica</i> subsp. <i>enterica</i> serovar Enteritidis in Chickens

Induction of Mucosal Humoral Immunity by Subcutaneous Injection of an Oil-emulsion Vaccine against Salmonella enterica subsp. enterica serovar Enteritidis in Chickens