The Use of Indigenous Plants in the Attenuation of a Live-Attenuated Salmonella Vaccine to Protect Against Poultry

Abstract

The aim of this study was to develop a natural cost effective method of bacterial attenuation using indigenous plants to produce a safe live attenuated vaccine for poultry salmonellosis. Several indigenous plants were used but garlic and onion gave the expected result of Salmonella attenuation. Chicken were immunized with a attenuated Salmonella cocktail (mixture of five Salmonella strains: S. Montevideo, S. Yeerongpilly, S. Augustenborg, S. Kentucky, and S. Typhimurium). ELISA for Salmonella antibodies showed high titer suggesting that the indigenous plant did not affect the immunogenic capability of the vaccine. Garlic and onion can be considered as natural bacteriostatic agents that inhibited the growth of Salmonella in vitro contributing to a safe and effective vaccine against poultry salmonellosis.