Type Of Food Poisoning Research Articles

Prevalence patterns, virulence indices, and antibiotics resistance in Campylobacter

Infections caused by Campylobacter are consistently ranked among the top four leading causes of severe diarrheal enteritis throughout the globe. It is a common type of food poisoning, with symptoms ranging from mild to severe. Campylobacteriosis affects over 550 million people each year and kills approximately 33 million. More than 90% of cases are attributed to Campylobacter jejuni (C. jejuni), while only around 5% are attributed to Campylobacter coli (C. coli). Human campylobacteriosis is most usually caused by improper handling of raw chicken carcasses or eating of inadequately prepared poultry. Campylobacteriosis cases frequently resolve on their own with only supportive care. In extreme cases, macrolides and fluoroquinolones are employed. Gentamicin is an aminoglycoside and is the treatment of choice for severe instances of bacteremia as well as other forms of systemic infections with Campylobacter. Selection pressure resulting from misuse and abuse of antibiotics in both human and veterinary medicine is a main contributing factor in the evolution and spread of resistance in commensal bacteria as well as in human illnesses. Therefore, this paper aims to highlight the occurrence, pathogenicity, treatment options, and antibiotic resistance of this pathogen.

An Outbreak of Bacillus cereus Emetic Toxin Mediated Food Poisoning After Consumption of Fried Rice in Assam.

Bacillus cereus is an emerging food-borne pathogen responsible for two types of food poisoning: emetic and diarrhoeal type. Here we report an emetic type of food-borne illness attributable to Bacillus cereus. On 2nd February, 2021, 202 people suffered from pain in abdomen and vomiting after consuming the rice provided during a public gathering in Diphu, Assam. Culture of leftover fried rice showed growth of Bacillus cereus group of organisms. Molecular detection of enterotoxin and emetic toxin genes was done in the isolated strains by polymerase chain reaction. Multi locus sequence typing (MLST) and phylogenetic analysis was done to characterise the isolated strains. A total of five strains of Bacillus cereus were isolated. Ces gene was found in isolates GMC22 & GMC24 and other enterotoxins producing genes were found in isolates GMC23 and GMC24. MLST identified four sequence types (STs) (ST1051, ST1616, ST998 and ST1000). Phylogenetic analysis clustered ST-1051 assigned to the GMC22 strain into the previously defined clade I and was in close relation with ST-144, representing a new cereulide-producing emetic cluster. As Bacillus cereus is a common contaminant of foods, it is essential to evaluate the pathogenic potential of the bacteria for a definite link between causative agents and the illness. MLST can be used to characterize the Bacillus cereus strains isolated from outbreak samples in order to link the probable pathogens with the illness. In this outbreak, we suggest that ST-1051 is the strain responsible for the food-borne illness, which was predominantly of emetic type.

The Prevalence and Distribution of Enteric Bacteria in Meat and Meat Products in Mosul City

Food-borne diseases are the most serious international health issue, causing economic losses and health. The enteric bacteria are the most difficult bacterial contamination of raw and processed beef products worldwide. It is also the most prevalent type of food poisoning.
 Aim: The current study sought to determine the presence and distribution of enteric bacteria associated with various types of meat (red and white) and their fresh and frozen products.
 Methods: 36 meat samples were collected from local markets in Nineveh Governorate. The contamination of various meat samples with enteric bacteria was assessed. The bacteria were subsequently isolated and identified using culture, microscopy, and biochemical techniques. Vitek-2 device was used to verify the diagnosis.
 Results: All of the meats tested were contaminated with enteric bacteria to varied degrees. Fresh chicken meat had the highest rate of enteric bacterial infection, with a logarithm of 1.12*108 CFU/g. The frozen beef samples had the least contamination, with a logarithm of 7.4*104 CFU/g. The results revealed that 57 isolates from the intestine family bacteria included 13 species: C. freundii, C. koseri, E. coli, Enterobacter spp., K. oxytoca, K. pneumoniae, P. mirabilis, P. vulgaris, P. stuartii, S. paratyphi A, S. typhi, Shigella spp., and Y. enterocolitica. E. coli was found in the most meat varieties analyzed, accounting for 19% of the total.
 Conclusions: Because it is evident that meat can be contaminated with a wide variety of hazardous bacteria, basic hygiene procedures help to decrease the amount of contaminated microbes.

Characterization of Putative Sporulation and Germination Genes in Clostridium perfringens Food-Poisoning Strain SM101.

Bacterial sporulation and spore germination are two intriguing processes that involve the expression of many genes coherently. Phylogenetic analyses revealed gene conservation among spore-forming Firmicutes, especially in Bacilli and Clostridia. In this study, by homology search, we found Bacillus subtilis sporulation gene homologs of bkdR, ylmC, ylxY, ylzA, ytaF, ytxC, yyaC1, and yyaC2 in Clostridium perfringenes food-poisoning Type F strain SM101. The β-glucuronidase reporter assay revealed that promoters of six out of eight tested genes (i.e., bkdR, ylmC, ytaF, ytxC, yyaC1, and yyaC2) were expressed only during sporulation, but not vegetative growth, suggesting that these genes are sporulation-specific. Gene knock-out studies demonstrated that C. perfringens ΔbkdR, ΔylmC, ΔytxC, and ΔyyaC1 mutant strains produced a significantly lower number of spores compared to the wild-type strain. When the spores of these six mutant strains were examined for their germination abilities in presence of known germinants, an almost wild-type level germination was observed with spores of ΔytaF or ΔyyaC1 mutants; and a slightly lower level with spores of ΔbkdR or ΔylmC mutants. In contrast, almost no germination was observed with spores of ΔytxC or ΔyyaC2 mutants. Consistent with germination defects, ΔytxC or ΔyyaC2 spores were also defective in spore outgrowth and colony formation. The germination, outgrowth, and colony formation defects of ΔytxC or ΔyyaC2 spores were restored when ΔytxC or ΔyyaC2 mutant was complemented with wild-type ytxC or yyaC2, respectively. Collectively, our current study identified new sporulation and germination genes in C. perfringens.

Detection of Bacillus cereus as a causative agent of emetic food poisoning by an unconventional culture procedure

Bacillus cereus is known to cause two types of food poisoning: emetic and diarrhoeal. Both diseases are usually self-limiting; however, severe cases have been reported, presenting with acute liver failure and encephalopathy, including rarely fatal cases of vomiting. Clinical laboratories do not routinely test for B. cereus in patients with gastrointestinal disease. Therefore, B. cereus causing food poisoning goes undetected. We report a successful isolation of emetic B. cereus from a patient with food poisoning who presented with severe vomiting, fulminant hepatic failure, and acute encephalopathy, by a non-conventional method. Initially, stool specimens from the patients were routinely cultured to identify the causative organisms of food poisoning. No foodborne pathogens were detected in this study. In contrast, additional clinical and epidemiological information strongly suggested food poisoning by emetic B. cereus. Consequently, we allowed Drigalski agar medium smeared with patient stool specimens to stand at room temperature (approximately 25 °C) for 9 days. After 9 days, mixed bacteria grown on the medium were inoculated onto mannitol egg yolk polymyxin (MYP) agar plates, a selective medium for B. cereus. Typical colonies of B. cereus developed on MYP agar plates. The isolated B. cereus had a cereulide-producing genetic locus (ces) gene encoding the emetic toxin cereulide. The method used in this case study was unique. This method is easy to apply after obtaining an additional clinical and epidemiological information, and this method will improve the diagnostic rate of severe B. cereus food poisoning. This will contribute to the advancement of therapeutics in the future.

Toxins of Foodborne Pathogen Bacillus cereus and the Regulatory Factors Controlling the Biosynthesis of Its Toxins

Bacillus cereus is a versatile organism which causes two distinct types of food poisoning by producing toxins. Toxin formation in B. cereus is very much a complex process involving co-regulation of multiple genes exerting control at transcriptional, translational and post-translational level and such regulations too are often influenced by extrinsic factors. A comprehensive understanding of such factors is very crucial for holistic approaches and strategies in order to minimise food poisoning risk. Hence, this review will focus on the intrinsic and extrinsic factors controlling toxin biosynthesis in B. cereus.

The Bacillus cereus Food Infection as Multifactorial Process.

The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is responsible for two types of food poisoning, the emetic form due to food intoxication and the diarrheal form emerging from food infections with enteropathogenic strains, also known as toxico-infections, which are the subject of this review. The diarrheal type of food poisoning emerges after production of enterotoxins by viable bacteria in the human intestine. Basically, the manifestation of the disease is, however, the result of a multifactorial process, including B. cereus prevalence and survival in different foods, survival of the stomach passage, spore germination, motility, adhesion, and finally enterotoxin production in the intestine. Moreover, all of these processes are influenced by the consumed foodstuffs as well as the intestinal microbiota which have, therefore, to be considered for a reliable prediction of the hazardous potential of contaminated foods. Current knowledge regarding these single aspects is summarized in this review aiming for risk-oriented diagnostics for enteropathogenic B. cereus.

Characteristics of the Protein Complexes and Pores Formed by Bacillus cereus Hemolysin BL.

Bacillus cereus Hemolysin BL is a tripartite toxin responsible for a diarrheal type of food poisoning. Open questions remain regarding its mode of action, including the extent to which complex formation prior to cell binding contributes to pore-forming activity, how these complexes are composed, and the properties of the pores formed in the target cell membrane. Distinct complexes of up to 600 kDa were found on native gels, whose structure and size were primarily defined by Hbl B. Hbl L1 and L2 were also identified in these complexes using Western blotting and an LC-MS approach. LC-MS also revealed that many other proteins secreted by B. cereus exist in complexes. Further, a decrease of toxic activity at temperatures ≥60 °C was shown, which was unexpectedly restored at higher temperatures. This could be attributed to a release of Hbl B monomers from tight complexation, resulting in enhanced cell binding. In contrast, Hbl L1 was rather susceptible to heat, while heat treatment of Hbl L2 seemed not to be crucial. Furthermore, Hbl-induced pores had a rather small single-channel conductance of around 200 pS and a probable channel diameter of at least 1 nm on planar lipid bilayers. These were highly instable and had a limited lifetime, and were also slightly cation-selective. Altogether, this study provides astonishing new insights into the complex mechanism of Hbl pore formation, as well as the properties of the pores.

Enteropathogenic Potential of Bacillus thuringiensis Isolates from Soil, Animals, Food and Biopesticides.

Despite its benefits as biological insecticide, Bacillus thuringiensis bears enterotoxins, which can be responsible for a diarrhoeal type of food poisoning. Thus, all 24 isolates from foodstuffs, animals, soil and commercially used biopesticides tested in this study showed the genetic prerequisites necessary to provoke the disease. Moreover, though highly strain-specific, various isolates were able to germinate and also to actively move, which are further requirements for the onset of the disease. Most importantly, all isolates could grow under simulated intestinal conditions and produce significant amounts of enterotoxins. Cytotoxicity assays classified 14 isolates as highly, eight as medium and only two as low toxic. Additionally, growth inhibition by essential oils (EOs) was investigated as preventive measure against putatively enteropathogenic B. thuringiensis. Cinnamon Chinese cassia showed the highest antimicrobial activity, followed by citral, oregano and winter savory. In all tests, high strain-specific variations appeared and must be taken into account when evaluating the hazardous potential of B. thuringiensis and using EOs as antimicrobials. Altogether, the present study shows a non-negligible pathogenic potential of B. thuringiensis, independently from the origin of isolation. Generally, biopesticide strains were indistinguishable from other isolates. Thus, the use of these pesticides might indeed increase the risk for consumers’ health. Until complete information about the safety of the applied strains and formulations is available, consumers or manufacturers might benefit from the antimicrobial activity of EOs to reduce the level of contamination.

Prevalence of ces and cytk Genes of Bacillus cereus Isolated From Raw Milk in Tabriz, Iran

Background: Bacillus cereus is a gram-positive and spore-forming bacterium which is widespread in nature. It also has been known as a major foodborne pathogen that often plays a role in the contamination of ready-to-eat and dairy products. It causes two different types of food poisoning in human: the diarrheal type and the emetic type. Objective: The current study was planned to determine the prevalence of ces and cytk genes of Bacillus cereus isolated from raw milk in Tabriz, Iran. Materials and Methods: In this study, 40 B. cereus strains isolated from cow raw milk, that had already been identified phenotypically, were assessed for molecular confirmation by polymerase chain reaction (PCR) method. Then, they were evaluated for presence of ces and cytK genes by specific primers. Results: Of 40 B. cereus strains, 39 strains were confirmed molecularly. The frequency of cytK and ces genes was reported 38 (97.43%) and 0 (0%), respectively. Conclusion: The results of present study showed that B. cereus strains isolated from raw milk had high potential in causing diarrhea poisoning. Therefore, using procedures to reduce the bacterial contamination during the processing of dairy product is essential.

Ciguatera in the Philippines: Examining Reef Fish Vectors and Its Causative Benthic Dinoflagellates in Visayan and Sibuyan Seas

Ciguatera Fish Poisoning (CFP) is primarily caused by ingesting reef fishes contaminated with ciguatoxins (CTX) produced by the Gambierdiscus species. The unpredictability of this type of food poisoning poses risks to public health and adversely affecting the fish trade industry. This study aimed to provide useful information on ciguatera in the Philippines. Different reef fish species and host-macroalgae for benthic dinoflagellates were collected in Visayan and Sibuyan Seas. Ciguatoxins were extracted from reef fish samples, and toxicity was determined qualitatively using mouse bioassay. Meanwhile, cell density estimation of toxic benthic dinoflagellates isolated from the host-macroalgae was done through microscopy. It was observed that 4.46% of the total reef fish samples were positive with ciguatoxins. Spatially, Carles, Iloilo in Visayan sea had the highest number of toxic specimens belonging to Epinephelus merra, Lethrinus lentjan, Lutjanus campechanus, Scarus quoyi, Siganus guttatus, and Sphyraena barracuda. Based on data gathered from three sampling sites, fish toxin occurrence is observed to be site-specific. Geographical conditions affect the frequency of toxic samples. Moreover, fish weight is not a good predictor of fish toxicity. For toxic benthic dinoflagellates, Gambierdiscus spp. were observed to have the lowest cell density count among other dinoflagellates averaging 7-115 cells per 100 g macroalgae. On the other hand, Ostreopsis spp. had the highest average cell density of 118-1,455 cells per 100 g macroalgae, followed by Prorocentrum spp. (207-594 cells per 100 g macroalgae). Fish toxicity is directly proportional to the occurrence of benthic dinoflagellates in areas as seen during dry season. Monitoring and management of CFP on identified reef fish vectors and its causative benthic dinoflagellates in the area are necessary to promote food safety and fair trade practice.

Assessing the toxic potential of enteropathogenic Bacillus cereus

The diarrheal type of food poisoning caused by enteropathogenic Bacillus cereus has been linked to various exotoxins. Best described are the non-hemolytic enterotoxin (Nhe), hemolysin BL (Hbl), and cytotoxin K (CytK). Due to the ubiquitous prevalence of B. cereus in soil and crops and its ability to form highly resistant endospores, contaminations during food production and processing cannot be completely avoided. Although phylogenetically closely related, enteropathogenic B. cereus strains show a high versatility of their toxic potential. Thus, functional tools for evaluating the pathogenic potential are urgently needed in order to predict hazardous food contaminations. As the diarrheal syndrome is the result of a toxico-infection with enterotoxin production in the intestine, the entire passage of the bacteria within the host, from spore survival in the stomach, spore germination, host cell adherence, and motility, to enterotoxin production under simulated intestinal conditions was compared in a panel of 20 strains, including high pathogenic as well as apathogenic ones. This approach resulted in an overarching virulence analysis scheme. In parallel, we searched for potential toxico-specific secreted markers to discriminate low and high pathogenic strains. To this end, we targeted known exotoxins using an easy to implement immunoblotting approach as well as a caseinolytic exoprotease activity assay. Overall, Nhe component B, sphingomyelinase, and exoproteases showed good correlation with the complex virulence analysis scheme and can serve as a template for future fast and easy risk assessment tools to be implemented in routine diagnostic procedures and HACCP studies.

Histamine food poisoning: a sudden, large outbreak linked to fresh yellowfin tuna from Reunion Island, France, April 2017.

On 20 April 2017, an outbreak of histamine food poisoning occurred in a French military unit located near Paris. A total of 40 cases were identified (attack rate: 16.6%). We conducted a case–control study on 31 cases and 63 controls. Multivariate analysis pointed to cooked yellowfin tuna fillet as the very likely source of food poisoning (odds ratio = 156.8; 95% confidence interval: 18.4–1,338.4). The fresh yellowfin tuna was from Reunion Island and was supplied vacuum-sealed and packed with ice at the principal food market of Paris. No cold chain issues could be established in the upstream and downstream supply chains. Histamine concentration was found to be 1,720 mg/kg in leftover raw tuna, and 3,720 mg/kg in control cooked tuna, well above the threshold limit values defined by European regulations (200 mg/kg). The presence of Klebsiella variicola and Pantoea agglomerans, microorganisms of the Enterobacterales order that have been reported to produce histamine, was confirmed in the leftover raw tuna. This type of food poisoning is rarely recognised and confirmed. We describe the outbreak to highlight the specific key points of this type of investigation.

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Identification of Causative Ciguatoxins in Red Snappers Lutjanus bohar Implicated in Ciguatera Fish Poisonings in Vietnam.

Ciguatera fish poisoning (CFP) is a type of food poisoning caused by the consumption of a variety of toxic ciguatera fish species in the tropical and subtropical waters. Although there have been a large number of suspected CFP cases in the Southeast Asian countries, few were confirmed with causative ciguatoxins (CTXs), and reliable information on the symptoms still remains rather limited. In the present study, CTXs in red snapper Lutjanus bohar, implicated in two suspected CFP cases in Vietnam in 2014 and 2016, were determined by use of the single-quadrupole selected ion monitoring (SIM) liquid chromatography/mass spectrometry (LC/MS). Ciguatoxin-1B (CTX-1B), 54-deoxyCTX-1B, and 52-epi-54-deoxyCTX-1B were detected in the red snapper by our LC/MS method. Moreover, CTX-1B, 54-deoxyCTX-1B, and 52-epi-54-deoxyCTX-1B were further identified by the time of flight (TOF) LC/MS with the exact mass spectrum. The CTX profile of the red snapper in Vietnam is similar to those of ciguatera fish from Australia, Okinawa Islands in Japan, Kiribati, and Hong Kong. This is the first comprehensive report unambiguously identifying the causative toxins in fish implicated with reliable information on the poisoning symptoms in CFP in Vietnam and/or Southeast Asian countries.

Evidence for Complex Formation of the Bacillus cereus Haemolysin BL Components in Solution.

Haemolysin BL is an important virulence factor regarding the diarrheal type of food poisoning caused by Bacillus cereus. However, the pathogenic importance of this three-component enterotoxin is difficult to access, as nearly all natural B. cereus culture supernatants additionally contain the highly cytotoxic Nhe, the second three-component toxin involved in the aetiology of B. cereus-induced food-borne diseases. To better address the toxic properties of the Hbl complex, a system for overexpression and purification of functional, cytotoxic, recombinant (r)Hbl components L2, L1 and B from E. coli was established and an nheABC deletion mutant was constructed from B. cereus reference strain F837/76. Furthermore, 35 hybridoma cell lines producing monoclonal antibodies (mAbs) against Hbl L2, L1 and B were generated. While mAbs 1H9 and 1D8 neutralized Hbl toxicity and thus, represent important tools for future investigations of the mode-of-action of Hbl on the target cell surface, mAb 1D7, in contrast, even enhanced Hbl toxicity by supporting the binding of Hbl B to the cell surface. By using the specific mAbs in Dot blots, indirect and hybrid sandwich enzyme immuno assays (EIAs), complex formation between Hbl L1 and B, as well as L1 and L2 in solution could be shown for the first time. Surface plasmon resonance experiments with the rHbl components confirmed these results with KD values of 4.7 × 10−7 M and 1.5 × 10−7 M, respectively. These findings together with the newly created tools lay the foundation for the detailed elucidation of the molecular mode-of-action of the highly complex three-component Hbl toxin.

Incidence of three Kudoa spp., K. neothunni, K. hexapunctata, and K. thunni (Myxosporea: Multivalvulida), in Thunnus tunas distributed in the western Pacific Ocean.

A variety of tunas of the genus Thunnus are consumed daily in Japan as sliced raw fish (sashimi and sushi). The consumption of fresh sliced raw fish, i.e., unfrozen or uncooked, can sometimes cause food poisoning that is manifested by transient diarrhea and vomiting for a single day. One of the causes of this type of food poisoning has been identified as live Kudoa septempunctata (Myxosporea: Multivalvulida) in the olive flounder (Paralichthys olivaceus). Furthermore, raw slices of fresh tunas are highly suspected to be a possible causative fish of similar food poisoning in Japan. In the present study, we conducted a survey of kudoid infections in tunas (the yellowfin tuna Thunnus albacares, the Pacific bluefin tuna Thunnus orientalis, and the longtail tuna Thunnus tonggol) fished in the western Pacific Ocean off Japan and several East Asian countries and characterized morphologically and genetically the kudoid myxospores in pseudocysts or cysts dispersed in the trunk muscles. Pseudocysts of solely Kudoa hexapunctata were identified in the Pacific bluefin tuna (four isolates), whereas in the yellowfin tuna (21 isolates) pseudocysts of Kudoa neothunni and K. hexapunctata were detected at a ratio of 15:6, respectively, in addition to cyst-forming Kudoa thunni in five yellowfin tunas. In the trunk muscles of six longtail tunas examined, pseudocysts of K. neothunni (all six fish) and K. hexapunctata (two fish) were densely dispersed. The myxospores of K. neothunni found in these longtail tunas had seven shell valves and polar capsules (SV/PC) instead of the more common six SV/PC arranged symmetrically. Nucleotide sequences of the 18S and 28S ribosomal RNA gene (rDNA), some with the internal transcribed spacer regions as well, of K. hexapunctata and K. neothunni from the three Thunnus spp., including the seven-SV/PC morphotype, were very similar to previously characterized nucleotide sequences of each species, whereas the 18S and 28S rDNA of four isolates of K. thunni from yellowfin tunas showed a range of nucleotide variations of 99.0-99.9% identity over 1752-1763-bp long partial 18S rDNA and 97.4-99.9% identity over 797-802-bp long partial 28S rDNA. Therefore, this rather high variation of the rDNA nucleotide sequences of K. thunni proved to be contrary to the few variations of K. neothunni and K. hexapunctata rDNA nucleotide sequences. The present study provides a new host record of the longtail tuna for K. neothunni and K. hexapunctata and reveals a high prevalence of the seven-SV/PC myxospore morphotype of K. neothunni in this tuna host.

PROTOZOA CAUSING FOOD POISONING

Food poisoning also called foodbome illness, or illness caused by eating contaminated food is a term used to cover an unpleasant range of illnesses. Food poisoning symptoms vary with the source of contamination. Most types of food poisoning cause one or more of the following signs and symptoms: nausea, vomiting, watery diarrhea, abdominal pain and cramps and fever Signs and symptoms may start within hours after eating the contaminated food, or they may begin days or even weeks later. Sickness caused by food poisoning generally lasts from a few hours to several days.

Protozoa Causing Food Poisoning

Food poisoning also called foodbome illness, or illness caused by eating contaminated food is a term used to cover an unpleasant range of illnesses. Food poisoning symptoms vary with the source of contamination. Most types of food poisoning cause one or more of the following signs and symptoms: nausea, vomiting, watery diarrhea, abdominal pain and cramps and fever Signs and symptoms may start within hours after eating the contaminated food, or they may begin days or even weeks later. Sickness caused by food poisoning generally lasts from a few hours to several days.

Generation and Characterization of IgY antibodies from Lohmann Brown Hens Immunized with Salmonella spp. for their Subsequent Application in Nanotherapy

Salmonellosis is a common type of food poisoning caused by the Salmonella enterica bacterium. This disease is common in Ecuador and it is propagated through poultry. A new alternative for controlling the infection in humans and animals is through passive immunity. Consequently, specific antibodies can be developed as therapeutic agents based on biodegradable nanoparticles liposomes. Specific antibodies are produced by inoculation of hens with specific antigens, followed by retrieving the antibodies accumulated in yolk. The objective of this work was to purify specific IgY antibodies against Salmonella spp from Lohmann Brown hens. A group of hens was immunized with a pool of Salmonella enterica subsp enterica serovar Enteritidis and Salmonella enterica subsp enterica serovar Infantis. These two pools of bacteria were previously inactivated with a treatment (T1) by forlmaldehyde or with a treatment (T2) by heat. Lipids were removed using 0.1% pectin, the protein pelleted with ammonium sulfate (35% w/v) is re-suspended in PB buffer 0.025M pH 8. The Total IgY antibodies were purified by DEAE cellulose. The highest yield of total IgY was 5.5 mg IgY/mL yolk following the (T2) treatment at 63 days post-immunization. The characterization was performed with ELISA and MABA techniques and the immunoreactivity was evaluated by Western blot in total antisera and purified protein, hybridized with commercial anti-chicken antibodies from SIGMA. The heavy chain 67 kDa and the light chain 25 kDa were visualized. Such antibodies could able to ensure quick and immediate protection against several biotargets, the new IgY has potential for nanotherapy against Salmonelosis diseases.