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THE INFLUENCE OF STORAGE ON THE ANTIBODY‐STIMULATING PROPERTIES OF DIFFERENT TYPHOID VACCINES
Author(s) -
Spaun J.
Publication year - 1956
Publication title -
acta pathologica microbiologica scandinavica
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.909
H-Index - 88
eISSN - 1600-0463
pISSN - 0365-5555
DOI - 10.1111/j.1699-0463.1956.tb03164.x
Subject(s) - typhoid vaccine , typhoid fever , antibody , immunization , virology , medicine , agglutination (biology) , phenol , immunology , microbiology and biotechnology , biology , chemistry , organic chemistry
SUMMARY Three typhoid vaccines were tested: an alcohol‐killed and alcohol‐preserved, a heat‐killed and phenol‐preserved, and a formalin‐killed and phenol‐preserved. The antibody‐stimulating properties of the vaccines were determined 1 month after the preparation and after storage for on an average nearly 2 years in the refrigerator. The antibody production was determined by means of Vi and O agglutination tests on immune rabbit sera. If the results achieved with different vaccine preparations are put together it was shown that fresh heat‐killed and formalin‐killed phenol‐preserved vaccines gave a significantly higher Vi antibody production than vaccines stored for on an average 21 months. Alcohol‐killed and alcohol‐preserved vaccine had lost none of its Vi antibody‐stimulating property after storage. The O‐antibody‐stimulating property was impaired only for the formalin‐killed and phenol‐preserved vaccine after storage. By the method of immunization employed we could expect demonstrable impairment of the O antibody stimulation only if this was very considerable.