Control of Salmonella in poultry: The role of host immunity and vaccines.

Abstract

Salmonella is among the most important foodborne pathogens impacting public health and food safety. In humans, Salmonella infections are typically caused by the consumption of raw or undercooked poultry products. Therefore, controlling Salmonella at the poultry farm level is crucial. The main focus of this review article is recent advancements in vaccination strategies aimed at reducing Salmonella colonization in poultry. To provide essential context, it briefly outlines Salmonella transmission, pathogenesis, and host immune responses. The review explores the development and application of various vaccine types, including live-attenuated, killed, subunit, and ghost vaccines, and evaluates their immunological mechanisms, safety, and effectiveness. It also discusses limitations of current vaccines and the need for innovative approaches such as nanoparticle-based oral vaccines. Finally, the article offers recommendations for optimizing vaccination programs to protect both poultry health and food safety.