Efficacy and safety of an attenuated live QX-like infectious bronchitis virus strain as a vaccine for chickens.

The attenuation of infectious bronchitis (IB) QX-like virus strain L1148 is described. The virus was passaged multiple times in embryonated specific pathogen free (SPF) chicken eggs, and at different passage levels samples were tested for safety for the respiratory tract and kidneys in 1-day-old SPF chickens. There was a clear decrease in pathogenicity for the respiratory tract and kidneys when the virus had undergone a large number of passages. Passage level 80 was investigated for safety for the reproductive tract in 1-day-old and 7-day-old SPF chickens. In 1-day-old chickens, 12.5% of the vaccinated birds had macroscopic lesions. No lesions were observed if the chickens had been vaccinated at 7 days of age. Passage level 80 was investigated for its ability to spread from vaccinated to non-vaccinated chickens and for dissemination in the body. The virus was able to spread from vaccinated chickens to groups of non-vaccinated chickens, and in the vaccinated birds the virus was found frequently in oro-pharyngeal and cloacal swabs. A fragment of the hypervariable region of the S1 protein of passage level 80 was sequenced and revealed nucleotide changes resulting in two amino acid substitutions. Passage level 80 was given additional passages to levels 82 and 85. Both passage levels were tested for efficacy in SPF chickens and passage level 85 was tested for efficacy in commercial chickens with maternally derived antibodies (MDA) against a challenge with QX-like strain IB D388. In both SPF chickens and chickens with MDA, the vaccines based on strain IB L1148 were efficacious against challenge.

Inhalable beta(1->3)glucans as a non-allergenic exposure factor in Dutch bakeries.

OBJECTIVES: To obtain an overview of inhalable beta(1-->3)glucans levels in Dutch industrial bakeries and explore possible associations with reported respiratory health effects in bakery workers. METHODS: beta(1-->3)glucan levels were analysed in 186 personal inhalable dust measurements obtained from a random population of bakery workers. Association between respiratory health effects and exposure to beta(1-->3)glucan was explored in a population of industrial bakery workers participating in a Health Surveillance System for flour processing sectors. Based on their job, bakery workers were assigned to low or high exposure categories given the average job exposure estimates obtained from the measurement study. RESULTS: Bread bakers and dough makers had the highest exposures to beta(1-->3)glucans (GM 1.48 mug/m3 and 1.37 mug/m3 respectively). Strong correlations were found between airborne levels of inhalable dust and beta(1-->3)glucans, and between beta(1-->3)glucans and wheat allergens (Pearson correlation coefficients were 0.74 and 0.68 respectively). No significant associations could be identified between beta(1-->3)glucan exposure and work-related respiratory symptoms. CONCLUSION: This study has shown that bakery workers are exposed to inhalable beta(1-->3)glucan levels comparable with exposure levels found in other occupational settings. More refined exposure assessment is necessary to fully understand the role of beta(1-->3)glucan exposure on respiratory health in bakery workers.