Recent outbreaks of highly pathogenic avian influenza (HPAI) viruses in poultry and their threatening zoonotic consequences emphasize the need for effective control measures. Although vaccination of poultry against avian influenza provides a potentially attractive control measure, little is known about the effect of vaccination on epidemiologically relevant parameters, such as transmissibility and the infectious period. We used transmission experiments to study the effect of vaccination on the transmission characteristics of HPAI A͞Chicken͞Netherlands͞03 H7N7 in chickens. In the experiments, a number of infected and uninfected chickens is housed together and the infection chain is monitored by virus isolation and serology. Analysis is based on a stochastic susceptible, latently infected, infectious, recovered (SEIR) epidemic model. We found that vaccination is able to reduce the transmission level to such an extent that a major outbreak is prevented, important variables being the type of vaccine (H7N1 or H7N3) and the moment of challenge after vaccination. Two weeks after vaccination, both vaccines completely block transmission. One week after vaccination, the H7N1 vaccine is better than the H7N3 vaccine at reducing the spread of the H7N7 virus. We discuss the implications of these findings for the use of vaccination programs in poultry and the value of transmission experiments in the process of choosing vaccine.SEIR model ͉ highly pathogenic avian influenza ͉ final size ͉ generalized linear model ͉ reproduction ratio H ighly pathogenic avian influenza (HPAI) is a disease of poultry caused by H5 or H7 AI A strains, with mortality that ranges up to 100%. The number of outbreaks in the last few years has been

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Mixed gels of plant proteins are being investigated for use as meat analogues. Juiciness is an important characteristic for the acceptability of meat analogues. The juiciness is assumed to be governed by the hydration properties, or water holding capacity, of the gel (WHC). We analysed the WHC of single-phase gels of respectively soy protein and gluten by applying Flory-Rehner theory. This enabled us to describe the WHC of more the complex mixed gels. The WHC of mixed soy protein - gluten gels is shown not to be a linear combination of their constituents. At high volume fractions, soy forms a continuous network and swells similarly to pure soy without being hindered by gluten. However, increasing gluten content leads to a gradual decrease in soy swelling. This is due to the mechanical interaction between soy and gluten. We propose that gluten-rich gels have a continuous gluten network that entraps soy and hinders its swelling. The elastic moduli of the gluten network were extracted from WHC data, and are in reasonable agreement with experimentally determined moduli. A better understanding of the effect of mixed gel composition on WHC is valuable for the development of the next generation meat analogues.