Jan. 15, 2008 - Jan. 14, 2011Award Number
USDA - CSREESAmount Awarded
Billy M. Hargis, Ph.D.
University of Arkansas
Kwon, Y., and Cole, K.Summary
Food-borne illness is a significant worldwide public health problem. In the United States, an estimated 1.4 million cases of human Salmonella infections occur annually and are responsible for approximately 580 deaths and 15,000 hospitalizations, resulting in a cost of $3 billion each year (Anonymous, 2005). The most common sources of human Salmonella infection are poultry and other meat products, as well as eggs and egg products that are infected or become contaminated with intestinal contents during processing (Glynn et al., 2004; Kimura et al., 2004; CDC, 2005). To date, live Salmonella vaccines have not been widely adopted for production poultry by the industry (Hargis et al., 2001). Therefore, an inexpensive live vaccine that could rapidly, persistently, and effectively protect poultry from a broad range of S. enterica serovars, by oral administration, would be valuable tool for the commercial poultry industry, and ultimately the public. Control of Salmonella in commercial poultry has a potential two-fold benefit: reduction of the impact of low level disease on performance, and reduced potential of poultry products to cause food-borne illness.