“…Since 1990 researchers have developed several edible plant-based vaccines using bacterial antigens, such as the heat-labile toxin B subunit (LTB) from enterotoxigenic Escherichia coli, cholera toxin (CT) B subunit (CTB), and antigens from Yersinia pestis and viruses, such as hepatitis B virus, rotavirus, and Norwalk virus; these antigens were introduced into carrot, soybean, tomato, rice, potato, and tobacco (Jiang et al 2007;Li et al 2006;Moravec et al 2007;Nochi et al 2007b;Rosales-Mendoza et al 2008;Santi et al 2006;Thanavala et al 2005;Zhang et al 2006). Vaccines produced in plants have some advantages over traditional oral vaccines (which contain live, killed, or attenuated pathogens), including lower costs, a possibility of rapidly scaling-up production of the antigen protein, and no need for purification (Table 1).…”