On the Farm and in the Lab, Researchers Are Fighting a Virus That’s Pushing Up Food Prices and Threatening a New Pandemic
ANSC Assistant Professor Andrew Broadbent examines poultry gut “organoids” under a microscope.
Image Credit: Stephanie S. Cordle
THAT CHILL IN THE EGG AISLE isn’t just refrigeration. Grocery runs these days can feel a bit Soviet, with signs announcing carton rationing and apologizing for low stock. Even Waffle House—known for holding the line on prices—added a 50-cent surcharge to egg dishes.
The once-affordable source of protein has become scarce for one reason: the latest strain of avian influenza, H5N1, a highly contagious and fatal virus. Over 168 million birds have either died of the virus or been culled over the last three years. Most of those were egg-laying hens, which drove the average price of eggs up more than 60% by the end of 2024, with the U.S. Department of Agriculture (USDA) predicting a 50% spike in 2025.
The disease is spreading rapidly through wild birds, decimating waterfowl and even killing our national bird, the bald eagle. Alarmingly, it’s jumped to mammals as well. Cats are particularly susceptible, including pets, wildlife and zoo animals like lions and tigers; dairy cattle are a new host, putting at risk another grocery staple, milk.
And as of April, 70 people have been infected after contact with diseased animals and one has died, fueling worries about human-to-human spread and a possible next pandemic.
But long before most of us had heard of bird flu, University of Maryland researchers were already working to better understand it and curb its spread. Extension specialists are developing and disseminating the best biosecurity guidance to keep farms secure. Epidemiologists are tracking the virus’ path into and across the country. Lab researchers are using novel methods to understand the origins of avian influenza itself.
Read full story including Dr. Broadbent's work in Maryland Today
