Preparation and Evaluation of Inactivated Oil Emulsion Avian Influenza H5N2 Virus Vaccine for the First Time in Egypt
Preparation and Evaluation of Inactivated Oil Emulsion Avian Influenza H5N2 Virus Vaccine for the First Time in Egypt
Abd Elwanis, N.D.; Abou El Khair, M.A.; Afaf H. Amin; Azab, A. and A.O. Abd El Rahman
ABSTRACT
A Whole virus inactivated oil emulsion vaccine has been prepared from the low pathogenic avian influenza (LPAI) virus A/Turky/CA/209092/02, H5N2 for the first time in Egypt. Virus strain from which the vaccine seed virus has been prepared was derived from the USDA, Ames Iowa, USA. The specific characters of this strain were studied; It was found that the best virus dilution of Al virus for egg inoculation was 10-3 to 10-4, the peak virus titer was obtained 72 hours post inoculation, the predilection sites of the virus multiplication were the allantoic fluid, the chorioallantoic membrane and the amniotic fluid in order, where the allantoic sac route is considered the best site for virus inoculation and the virus was completely inactivated using formalin in a final concentration Of 0.1% for 18 hours at 25c0. Evaluation of the prepared vaccine batch based mainly upon vaccination of different groups of specific pathogen free (SPF) chickens using different doses and estimation of the humoral immune response using the hemagglutination inhibition (HI) test. The vaccine provided a faster and more reliable • immune response against the H5N2 viral antigen after immunizing 3 weeks old chicken with a dose of 0.3 ml/bird, inoculated subcutaneously (s/c) in the nap of the neck, was fairly enough to evoke the required level of immunity. The approach through which this vaccine could be used as a possible potential vaccine candidate for protection of chickens against the highly pathogenic avian influenza (HPAI) virus has been discussed.
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