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Major step forward in thermally-stable TB vaccines
The findings, published in Scientific Reports, were described by researchers as a big step forward.
Promising vaccine can be protected from heat damage - study

A promising TB vaccine for cattle and humans can be protected from heat damage, using a new technique developed at the University of Bath, scientists say.

The new method, called ensilication, prevents crucial vaccine components spoiling outside the fridge by ‘shrink wrapping’ the proteins in position, using layers of silica that build a ‘cage’ around the molecules.

Researchers showed that the TB antigen ag85b and a vaccine fused with the adjuvant protein Sbi, are sensitive to breakdown outside of the fridge.

They were then able to show for the first time that these vaccine components were protected from heat damage when ensilicated and kept at room temperature for long periods of time.

The findings, published in Scientific Reports, were described by researchers as a big step forward, not only in developing thermally-stable TB vaccines, but also in showing that this technique could be used for many different kinds of vaccine.

Fifty per cent of vaccines are currently discarded before use, after exposure to suboptimal temperatures. The World Health Organisation named thermostable vaccines a priority research area in its Global Vaccine Action Plan for 2011-2020.

Lead author Professor Jean van den Elsen said: “A new TB vaccine is really urgently needed to supplement or replace the existing BCG vaccine and reduce the number of TB cases and deaths – particularly as drug-resistant TB infections remain high.”

First author Ayla Wahid, added: “To make the vaccine as effective as possible it needs to be thermally-stable, or in other words not spoil outside of a fridge, which is why we’re really encouraged by these results. Cold-chain storage leads to a lot of wastage and expense which could be avoided by ensilication.”

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New York to ban sale of foie gras

News Story 1
 New York City councillors have voted overwhelmingly in favour of legislation that will see the ban of foie gras in the city. The move, which comes in response to animal cruelty concerns, will take effect in 2022.


 Councillor Carlina Rivera, who sponsored the legislation, told the New York Times that her bill “tackles the most inhumane process” in the commercial food industry. “This is one of the most violent practices, and it’s done for a purely luxury product,” she said.


 Foie gras is a food product made of the liver of a goose or duck that has been fattened, often by force-feeding. New York City is one of America’s largest markets for the product, with around 1,000 restaurants currently offering it on their menu. 

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Humane Slaughter Association student scholarships open for applications

Applications for the Humane Slaughter Association’s student/trainee Dorothy Sidley Memorial Scholarships are now open.

The Scholarships provide funding to enable students or trainees in the industry to undertake a project aimed at improving the welfare of food animals during marketing, transport and slaughter. The project may be carried out as an integral part of a student's coursework over an academic year, or during the summer break.

The deadline for applications is midnight on the 28 February 2020. To apply and for further information visit www.hsa.org.uk/grants or contact the HSA office.