. ABSTRACT T he H9 low-pathogenic avian influenza (LPAI) viruses cause enormous economic harm despite their low pathogenicity. It became common in Egypt in 2011 and has undergone ongoing genetic evolution since then. To limit the virus's transmission, regular monitoring of its evolution is essential. The current study concentrated on the frequency and molecular characteristics of LPAI H9N2 viruses spreading throughout different Egyptian areas between 2020 and 2022. Using real-time PCR, 503 positive LPAI H9 cases were detected out of 29,319 cases, for a total prevalence rate of 1.7%. However, live bird market (LBM) had the highest LPAI H9N2 prevalence rate (10.6%), followed by household sector and farm (2 % and 1.3% respectively). The 33 samples were isolated in 11-day-old embryonated chicken eggs (ECEs) before being sequenced for partial hemagglutinin (HA). The H9 isolates were phylogenetically related to the Egy-2 G1-B branch (pigeon-like), which has been the prevalent circulating H9N2 genotype in Egypt since 2016. The findings of the sequence analysis revealed a clear genetic evolution compared to the original
T he goal of this work was design to study the influence of lycopene and pine bark extracts as natural food additives as alternatives to nitrite, which poses serious health risks to consumers of processed foods containing this substance.These extracts were also found to be effective antimicrobial and antioxidant agents, particularly when used as an example in the current study for manufactured basterma.For this, Egyptian basterma were inoculated with 10 4 CFU g-1 of Staph.aureus and E. coli into raw meat separately, and then treated with a 1% concentration of lycopene and a 1% of pine bark extract.For the duration of the storage period, basterma was kept at room temperature for microbiological assessment and sensory analysis.Staph.aureus and E. coli levels decreased by 4 log and 2 log, respectively, on the fourteenth day.Additionally, Egyptian basterma sensory evaluation yielded a good, acceptable result.Therefore, as compared to the effects of nitrite, lycopene, and pine bark extract, they show strong antibacterial activity during product preservation.The findings provided here may indicate that lycopene and pine bark extracts offer protection against Staph.aureus and E. coli, which means they have the potential to replace nitrite as a natural preservative in the food production. INTRODUCTION:Being highly nutritious and having a suitable pH, meat and its byproducts, like basterma, are thought to be ideal medium for bacterial development and spoilage.According to these data, Salmonella enterica, Staph.aureus, Escherichia coli, and Bacillus cereus are the most common bacteria linked to food poisoning in
C ryptosporidium parvum is an important zoonotic parasite causing severe diarrhea in humans and young animals.Fifty milk products (25 Baladi yoghurt and 25 Kareish cheese) were tested for detection of C. parvum oocysts.The prevalence of C. parvum in yoghurt was 44%, 36% and 12% by microscopic examination, experimental infection and PCR, respectively.There is a statistical significant difference of C. parvum in yoghurt between microscopic examination and PCR as well as between experimental infection and PCR.While, its prevalence in Kareish cheese was 24%, 44% and 20% by microscopic examination, experimental infection and PCR, respectively.No statistical significant difference of C. parvum were detected in Kareish cheese between microscopic examination, experimental infection and PCR.Microscopic examination of prepared yoghurt and Kareish cheese smears and experimentally infected rats fecal smears showed the spherical shape of C. parvum oocysts (4-6μm).A banana shape of C. parvum sporozoite (3.2x1.4μm) was found in fecal smear of experimentally infected rat by contaminated yoghurt.Meanwhile, the PCR identified the specific Actin gene of C. parvum in 3 yoghurt and 5 Kareish cheese samples.From the obtained results, it could be concluded that C. parvum oocysts remain viable in locally made milk products.
T he present investigation examined Staphylococcus aureus and Esche- richia coli infection, their virulence genes in chicken meat samples, and evaluated the antioxidant activity (total phenolic, total flavonoid content, and DPPH) of Nigella sativa seeds (black cumin) water extract with its impact on the general acceptability and the isolated strains in minced chicken meat.The results showed that Staph.aureus and E. coli were isolated from 58% and 6%of the examined samples, respectively.Eight strains of coagulase positive Staph.aureus screened by PCR were positive for 23S rRNA and tsst virulence gene, but only two strains were positive for femA virulence gene.Otherwise, all 3 E. coli strains were positive for eaeA virulence gene, whereas only one strain (E. coli O117) had stx1 virulence gene and stx2 was undetected.The addition of Nigella sativa seeds extract to minced chicken meat play a vital role in maintaining the meat's sensory qualities (color, texture, and odor), as well as preserving pH, TVBN, and TBARS within acceptable limits of EOS ( 2005) till six days of cold storage.Also, reducing Staph.aureus and E. coli growth that were inoculated in minced chicken meat, particularly when using 2% Nigella sativa seeds extract in comparison to the inoculated control and 1.5% Nigella sativa seeds extract groups.Additionally, the impact of Nigella sativa seeds extract on reducing Staph.aureus growth was more pronounced than on E. coli.Therefore, Nigella sativa seeds extract may be utilized as a type of preservatives and antibacterial agent in food-related products.
E scherichia coli infections in poultry and animals have become a global problem.Currently, little is known regarding the epidemiology of extended-spectrum beta-lactamases (ESBLs) producing Escherichia coli in infected poultry and cattle.This study aimed to identify antibiotic resistance patterns and ESBL-producing genes in E. coli strains recovered from diseased poultry and animals in northern Egypt.A total of 100 consecutive, no duplicate clinical samples from diseased broiler poultry and 50 samples from diseased cattle were collected during a one-year period.ESBL was found in 44% (24 out of 54) isolates of E. coli isolated from infected poultry positive for double disc diffusion, and 66% (16 out of 24) isolates of E. coli recovered from cattle positive for double disc diffusion.ESBL genes blaSHV, blaTEM, blaVEB, and blaGES) were detected in strains by multiplex polymerase chain reaction with gene -specific primers.From 40 phenotypically positive ESBL isolates, we discovered that blush, blaTEM, blactx-m1, and blactx-m9 (100%) were the most prevalent genotypes in cattle isolates, whereas blaGes and blactx-m9 (70% of isolates from poultry).This is the first study to look at ESBL resistance patterns and ESBL-producing genes in E. coli isolated from poultry and cattle.Our analysis found varying occurrences among isolates from various hosts.
