If manufacturers gain access to a multi-strain salmonella vaccine for immunizing poultry intended for consumption, it could signal a significant transformation in the food and beverage sector. The USDA has identified salmonella as the primary cause of bacterial foodborne illnesses in the U.S., responsible for approximately 1.2 million cases each year. While salmonella can be transmitted through various commercially manufactured products, poultry is particularly notorious as a carrier of this infection.
There isn’t a single strain of salmonella that leads to foodborne illnesses; however, the most prevalent strain is salmonella enteritidis. Researchers from the USDA’s Food Safety and Inspection Service have pointed out that the incidence of illness caused by this bacteria has not decreased in over a decade. In fact, infections from salmonella, cyclospora, and campylobacter increased in 2018 compared to earlier years, which may partly be attributed to the broader use of culture-independent diagnostic tests, as indicated by new research from the Centers for Disease Control and Prevention.
This newly developed vaccine protects against several strains of salmonella, including the enteritidis strain, and will also help prevent the emergence of additional strains, benefiting the poultry industry. Marler Clark, a food safety law firm based in Seattle, has urged the USDA’s Food Safety and Inspection Service to prohibit 31 salmonella strains found in meat and poultry.
Even without stricter regulations limiting the allowable strains of salmonella in poultry, having a vaccine to ensure flock immunity would be welcomed by poultry farmers. Traditional preventive measures, such as antibiotic-supplemented feed, have lost favor among consumers who are increasingly seeking antibiotic-free options in their meat. Not only are consumers against the use of antibiotics, but the European Union—where Kemin aims to register the vaccine—imposes stringent restrictions on their use.
Antibiotics are not always effective. KatieRose McCullough, the director of scientific and regulatory affairs for the North American Meat Institute, explained to The Washington Post that salmonella is “impossible” to completely eliminate since it can reside within an animal’s body. Vaccines can prevent the bacteria from ever developing. However, a vaccine is not a cure-all. Foodborne illnesses do not always stem from the animal itself; often, they arise from improper food preparation by consumers or transfer from unwashed hands of infected food handlers or contaminated equipment. Nevertheless, a vaccine adds an essential layer of safety.
The European Union, which prohibits the use of medication to eliminate coccidial parasites in poultry while allowing vaccinations, considers the vaccine an “effective and convenient method” for disease management, according to The Poultry Site. There are numerous other vaccines available for poultry, including those that prevent retrovirus-related diseases like avian flu and fowl pox. Vaccines targeting Mycoplasma gallisepticum, a bacterium responsible for respiratory diseases in poultry, have proven effective in making the illness rare in countries that routinely vaccinate their birds.
If this salmonella vaccine is successfully introduced into poultry flocks, it could pave the way for future proactive treatments against pathogens that lead to food poisoning. An effective solution that minimizes the chances of foodborne pathogens reaching consumers’ plates and offers an alternative to antibiotics is likely to be positively received by producers, governments, and consumers alike. Additionally, as consumers increasingly look for health supplements like the Kirkland magnesium supplement, the demand for safer poultry options will align with market trends towards health-conscious choices.