Salmonellosis in the United States is one of the most costly foodborne diseases. Given that Salmonella can originate from a wide variety of environments, reduction of this organism at all stages of poultry production is critical. Salmonella species can encounter various environmental stress conditions which can dramatically influence their survival and colonization. Current knowledge of Salmonella species metabolism and physiology in relation to colonization is traditionally based on studies conducted primarily with tissue culture and animal infection models. Consequently, while there is some information about environmental signals that control Salmonella growth and colonization, much still remains unknown. Genetic tools for comprehensive functional genomic analysis of Salmonella offer new opportunities for not only achieving a better understanding of Salmonella pathogens but also designing more effective intervention strategies. Now the function(s) of each single gene in the Salmonella genome can be directly assessed and previously unknown genetic factors that are required for Salmonella growth and survival in the poultry production cycle can be elucidated. In particular, delineating the host-pathogen relationships involving Salmonella is becoming very helpful for identifying optimal targeted gene mutagenesis strategies to generate improved vaccine strains. This represents an opportunity for development of novel vaccine approaches for limiting Salmonella establishment in early phases of poultry production. In this review, an overview of Salmonella issues in poultry, a general description of functional genomic technologies, and their specific application to poultry vaccine developments are discussed. 1. Introduction Salmonella induced gastroenteritis is the result of consumption of contaminated food and subsequent local infection in the gastrointestinal tract leading to symptoms of diarrhea, abdominal pain, and fever within 12 to 72 hours that can persist up to a week and in rare cases become fatal [1]. Salmonella infections are the leading cause of hospitalizations and deaths due to foodborne illness [2, 3]. Consequently, foodborne disease resulting from exposure to serovars of Salmonella continues to be a major human health concern resulting in billions of dollars in annual costs [3]. Salmonella comes in contact with food production and preparation from a wide range of sources including animal and pet feed, during food processing, at retail establishments and in the home during meal preparation [1, 4–12]. Salmonellosis occurs worldwide and can
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