• Toxicological Research
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• v.29 no.2
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• pp.129-135
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• 2013

Salmonella is one of the major pathogenic bacteria that cause food poisoning. This study investigated whether heat-killed as well as live Lactobacillus protects host animal against Salmonella infection. Live and heat-killed Lactobacillusacidophilus was administered orally to Sprague-Dawley rats for 2 weeks before the rats were inoculated with Salmonella. Rise in body temperature was moderate in the group that was treated with heat-killed bacteria as compared to the Salmonella control group. The mean amount of feed intake and water consumption of each rat in the heat-killed bacteria group were nearly normal. The number of fecal Salmonellae was comparable between the live and the heat-killed L. acidophilus groups. This finding shows that L. acidophilus facilitates the excretion of Salmonella. Moreover, the levels of pro inflammatory cytokines, including tumor necrosis factor (TNF)-alpha and interleukin (IL)-1 beta, in the heat-killed L. acidophilus group were significantly lower when compared to the levels in the Salmonella control group. These results indicate that nonviable lactic acid bacteria also could play an important role in preventing infections by enteric pathogens such as Salmonella.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2005.11a
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• pp.76-77
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• 2005

Effects of dietary killed salmonella and vancomycin on the performance and immune response was investigated in broiler chicks inoculated with Salmonella typhimurium. During 3 week(27 d) of age, experimental diet did not affect daily gain, feed intake and feed efficiency. Dietary killed salmonella and vancomycin decreased MnSOD activity. At 7day after Salmonella typhimurium inoculation, dietary killed salmonella and vancomycin increased, daily gain and feed efficiency of broiler chicks. At 7 and 15 day after salmonella inoculation, dietary killed salmonella and vancomycin decreased erythrocyte peroxidase activity, but elevated proliferation of PBMC stimulated with LPS and supernatant IL-1 level secreted by the PBMC. The results suggested that dietary killed salmonella and vancomycin improved the performance of broiler chicks due to modulate antioxidant system and innate immune response of broiler chicks innoculated with Salmonella typhimurium.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2005.11a
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• pp.78-79
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• 2005

Effects of dietary lactose or killed Salmonella on the performance, immune response and anti-oxidant system was studied in chicks innoculated with Salmonella typhimurium. In 27 days of age broiler, dietary lactose decreased performance, while dietary lactose and killed Salmonella elevated plasma peroxidase activity and IL-1 level in supernatant of PBMC stimulated with LPS. When broiler chicks innoculated with Salmonella, performance, activities of erythrocyte MnSOD and plasma peroxidase were enhanced after 7 days of the innoculation. Dietary lactose and killed Salmonella increased activity of erythrocyte MnSOD, plasma peroxidase, proliferation of PBMC stimulated with LPS and IL-1 level in the supernatant after 15 days of the innoculation. The result indicated that dietary lactose and killed Salmonella have modulated innate immune response and antioxidant system in broiler chicks innoculated with Salmonella typhimurium.

• Korean Journal of Veterinary Research
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• v.51 no.1
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• pp.21-28
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• 2011

Salmonella Enteritidis (SE) has been a major causative agent of food-borne human disease due to consumption of contaminated eggs and poultry meat. To prevent SE infection in poultry, and therefore minimize human infections, vaccination with either killed or live SE vaccine is suggested. We evaluated a newly developed killed bacterin using a representative SE isolate in Korea. Among pool of SE isolates, two highly virulent isolates (the one isolate from chicken, the other from human) were selected by measuring mortality in mouse and chickens administered. The chickens were injected intramuscularly with killed vaccine and were challenged with highly virulent SE strain 3 week after vaccination. The recovered colony count (cfu/g) of spleen and cecal content in the vaccinated groups was reduced compared with those of the unvaccinated control group. The antibody level in the vaccinated groups was higher at 3 week post vaccination. These results indicate that vaccination with killed vaccine was effective in preventing the infection of virulent SE. Further study for a large number of layers should be needed for the effect of egg production, SE shedding in feces, persistence of antibody level.

• Korean Journal of Veterinary Research
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• v.53 no.1
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• pp.43-48
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• 2013

Commercial bivalent killed Salmonella vaccine Salenvac-T has been used in several countries in order to prevent salmonellosis with Salmonella enterica serovars Enteritidis (SE) and Typhimurium (ST) in poultry. However, this vaccine has not been used in poultry farms in South Korea. In this study, we evaluated the efficacy of Salenvac-T vaccine to protect against the challenge of virulent SE and ST, and the effect of the vaccine on egg production and mortality in layer hens. The colonization of liver, spleen and cecum with challenged SE and ST was reduced in vaccinated chickens compared with that of unvaccinated control group. The twice vaccination with Salenvac-T induced elevated antibody responses against both SE and ST detected by enzyme-linked immunosorbent assay (ELISA). The higher average hen-day production was observed in the vaccinated layer hens than in the unvaccinated layer hens without significance. The average mortality was lower in the vaccinated layer hens during the experiment period. The antibody responses to both SE and ST were persistently detected in the vaccinated layers. In summary, vaccination with Salenvac-T reduces colonization of internal organs and induces good antibody responses, thereby results in higher performance and lower egg contamination with SE and ST in layer hens.

• Journal of Food Hygiene and Safety
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• v.11 no.1
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• pp.7-10
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• 1996

Chicken skins or carcasses inoculated with Salmonella typhimurium were exposed to 0.1 or 0.5% grapefruit seed extracts (DF-100) for 1 or 3 min to evaluate antibacterial activity of DF-100 and its possible application in proultry processing. The numbers of live salmonellae on chicken skins were reduced by 0.8-1.2 logs/cm2 with 0.5% DF-100. Dipping chicken carcasses into 0.5% DF-100 for 3 min reduced salmonelae by 4.3 logs/carcass. Scanning electron microscopy showed that DF-100 killed the cells attached but did not detach cells from the skin. No odor or changes in the color of chicken skin were detected after DF-100 treatment.

• KSBB Journal
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• v.11 no.4
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• pp.420-430
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• 1996

One-step immuno-chromatography assay system for heat-killed Salmonella typhimurium antigens was developed. Three major components used were a glass fiber membrane (placed at the bottom of the system) with an antibody (specific to the analyse, detection antibody)-gold conjugate deposited in a dry state on the surface, a nitrocellulose membrane (middle) with an antibody (also, specific to the analyse but recognized different epitome: capture antibody) and anti-detection antibody immobilized in spatially separated areas, and a cellulose membrane (top) as absorption pad. These membranes were partially superimposed such that a wicking of aqueous solution containing sample can continuously take place through membranes. Variables that affected the system performance were the concentration of capture antibody, the location on the membrane, inert protein used for blocking of the membrane and for carrying the sample, and the concentration of the gold conjugate. Under optimal conditions, within 15 minutes after absorption of a sample solution from the bottom of the system antigen-antibody complexes of sandwich type were formed on the membrane surface area with immobilized capture antibody and a color signal was generated in proportion to the analyse concentration. The minimum do tection limit of the analyse was $1{\times}106$ Salmonella cells/mL.

• The Journal of the Korean Society for Microbiology
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• v.20 no.1
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• pp.91-102
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• 1985

The advantages of enzyme-linked immunosorbent assay(ELISA) are its senstivity and simplicity in detecting IgG, IgM and IgA antibody. To apply ELISA to diagnosis of typhoid fever, antigen such as lipopolysaccharide of Salmonella typhi or killed whole cell must be coated on solid phase. It is easy to coat lipopolysaccharide on ELISA plate but troublesome to purify it. As it is easy to obtain the killed whole cells, the development of the appropriate method by which those antigens of S. typhi are optimally coated on solid phase is needed. To establish the appropriate method, carbonate buffer, methanol or poly-L-lysine was applied as binding substance on polystyrene or polyvinylchloride plate as solid phase when the killed whole cell antigens of S. typhi varided as follows: $10^6$, $10^7$, $10^8$ and $10^9\;cell/ml$. The criteria of the optimal method were determined as follows: 1. The optical density of positive sera is above 1.0(0.6 in IgM) at 1:10 serum dilution and is 0.3(0.2 in IgM) higher than that of negative sera: 2. The O.D. of sera is flat or lowering according to serum dilution: 3. It must be that the O.D. of negative sera is lower than 0.2 at the point of serum dilution where the O.D. of positive sera is higher than 1.0(0.5 in IgM). The results obtained were summarized as follows: 1. The methods which fitted the above criteria were to use poly-L-lysine as binding substance, polyvinylchloride plate as solid phase and $10^7\;cell/ml$ as antigen concentration of S. typhi(poly-L-lysine/polyvinylchloride/$10^7$) and poly-L-lysine/polyvinylchloride/$10^8$ in detecting IgG antibody, methanol/polystyrene/$10^9$, poly-L-lysine/polyvinylchloride/$10^8$ and poly-L-lysine/polyvinylchloride/$10^9$ in IgM and carbonate buffer/polystyrene/$10^8$, carbonate buffer/polystyrene/$10^9$, methanol/polystyrene/$10^8$, methanol/polyvinylchloride/$10^8$, methanol/polyvinylchloride/$10^9$, poly-L-lysine/polyvinylchloride/$10^8$ and poly-L-lysine/polyvinylchloride/$10^9$ in IgA. 2. The coaling method using poly-L-lysine, polyvinylchloride plate and $10^8\;cell/ml$ was best to assay IgG, IgM and IgA antibody all in one. By this method, to assay the each immunoglobulin calss with an appropriate fixed serum dilution, 1:320 dilution was best.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.5
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• pp.483-487
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• 1991

The utilization of ozone as a disinfectant for removing poultry meat microorganisms and then cleaning the poultry rinse water was investigated. When microbial suspensions were treated with ozone at 2, 500ppm/min for 40min, microorganisms were not detectable perfectly. The bacteriocidal effect of ozone by temperature was enhanced greater at 7$^{\circ}C$ than $25^{\circ}C$. All poultry meat microorganisms were killed by ozone treatment at 1, 530ppm for 50min. The pathogenic bacteria such as Salmonella sp. were more vulnerable and not detected by ozone treatment for 20min. Ozonation of the suspension for 20min and 50min increased light transmission at 500nm to 58% and 145%, respectively. The order of COD removal was ozone treatment(21%), coagulant((Al)2SO4) treatment(41%), ozone treatment after coagulant treatment(54%).

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.330-337
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• 1997

The sensitivity of various pathogenic bacteria (Aeromonas hydrophila, Estherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus 196E, Salmonella typhimurium and Vibrio parahaemolyticus) to the spices, allspice, clove, oregano, and thyme, was tested. Tryptic soy broth (TSB) containing 0∼2% (w/v) of spices was inoculated with 10sup 5/∼10$\^$6/ cells/$m\ell$ of each bacterium and incubated at 35$^{\circ}C$ for 24 hr. The growth of pathogenic bacteria was inhibited with increasing concentrations of spices in the culture broth. At 2％ spice concentration, Gram positive bacteria were more sensitive than Gram negative bacteria with the exception of V. parahaemolyticus. Clove had the highest antibacterial activity, followed by allspice and oregano. At the concentration of 0.3%, clove inhibited the growth of all strains tested. Kanagawa-positive strain of V. parahaemolyticus displayed the highest sensitivity to clove and allspice. Thyme was the least effective for growth inhibition, while 1％ clove killed all pathogens tested.