Shiga toxin producing E. coli is represented as one of the main source of foodborne infectious di... more Shiga toxin producing E. coli is represented as one of the main source of foodborne infectious disease distributed all over the world. This area of study not fully explained before at Ismailia governorate. So this study aimed to make genetic survey of all isolated E. coli strains with attention to shiga toxins isolated from different sections of poultry slaughterhouses and workers at Ismailia governorate. One hundred and fifty swab samples were collected from baskets, workers hands, machines, processing tools and food contact surfaces and subjected to bacteriological examination. Ten samples were positive for E. coli with a percentage 6.6%. Different serogroups of E.coli isolated from poultry slaughterhouses were O63:H7 (2), O125:H5, O63:H5, O119:H6, O125:H2, O112ac:H2, O136:H2, O127:H2, O1:H2. Nine E.coli strains were subjected to PCR for genetic detection of Shiga-like toxins genes (stx 1 and stx 2), attaching and effacing (eae A) and enterohaemolysin gene (hly) gene in isolates. 5 E.coli isolates showed positivity for the stx1 gene (55.5%), 2 isolates for stx2 gene (22.2%) and 4 isolates for eaeA gene (44.4%). While, all isolates showed negativity for hly gene. In conclusion, genotypic survey proved the presence of shiga toxins producing E. coli and other virulence E.coli strains at examined slaughterhouses.
The current study aimed to evaluate the possible effect of Origanum essential oil on
innate immun... more The current study aimed to evaluate the possible effect of Origanum essential oil on innate immune parameters as well as the hematological profiles of Tilapia zillii following challenge with Vibrio anguillarum. Fifty-four of Tilapia zillii weighing 180 ± 10.2 g were randomly distributed into three identical closed recirculating seawater systems. The study included three groups (G1, G2, and G3) repeated in triplicates. Fish of the first two groups were fed on a basal diet without herbs, whereas fish of the last group were fed on a basal diet supplemented with Origanum essential oil at concentration 1 g kg−1 for 15 days. Subsequently, fish of G2 and G3 subjected to a peritoneal inflammation by intraperitoneally injecting V. anguillarum (5.5 × 105 CFU mL−1), whereas fish of G1 injected with saline and served as control. Fish of all groups were then sampled at 4, 12, and 24 h post injection. No mortalities were observed in both basal and Origanum fed groups. However, some specimens of fish fed basal diet showed dorsal fin erosions, eroded mouth, and detached skin. Although the kinetics of RBCs, WBCs, Hb, and differential leukocyte values remained unchanged in fish fed different diets at the beginning of the trial, significant increases in those values were observed in fish fed Origanum essential oil at 12 and 24 h post injection. Similarly, an augmentation of plasma proteases, antiproteases, and lysozyme activities were recorded in fish fed Origanum essential oil at the same particular sampling points. A significant enhancement in plasma bactericidal capacity was only recorded in fish fed Origanum essential oil at 12 and 24 h post challenge compared to those fed basal diet. In conclusion, Origanum essential oil had a pronounced influence on the innate immunity and increased the fish resistance to V. anguillarum. These data gave insight into the potential use of Origanum in prophylactic strategies against threatening pathogens.
Shiga toxin producing E. coli is represented as one of the main source of foodborne infectious di... more Shiga toxin producing E. coli is represented as one of the main source of foodborne infectious disease distributed all over the world. This area of study not fully explained before at Ismailia governorate. So this study aimed to make genetic survey of all isolated E. coli strains with attention to shiga toxins isolated from different sections of poultry slaughterhouses and workers at Ismailia governorate. One hundred and fifty swab samples were collected from baskets, workers hands, machines, processing tools and food contact surfaces and subjected to bacteriological examination. Ten samples were positive for E. coli with a percentage 6.6%. Different serogroups of E.coli isolated from poultry slaughterhouses were O63:H7 (2), O125:H5, O63:H5, O119:H6, O125:H2, O112ac:H2, O136:H2, O127:H2, O1:H2. Nine E.coli strains were subjected to PCR for genetic detection of Shiga-like toxins genes (stx 1 and stx 2), attaching and effacing (eae A) and enterohaemolysin gene (hly) gene in isolates. 5 E.coli isolates showed positivity for the stx1 gene (55.5%), 2 isolates for stx2 gene (22.2%) and 4 isolates for eaeA gene (44.4%). While, all isolates showed negativity for hly gene. In conclusion, genotypic survey proved the presence of shiga toxins producing E. coli and other virulence E.coli strains at examined slaughterhouses.
The current study aimed to evaluate the possible effect of Origanum essential oil on
innate immun... more The current study aimed to evaluate the possible effect of Origanum essential oil on innate immune parameters as well as the hematological profiles of Tilapia zillii following challenge with Vibrio anguillarum. Fifty-four of Tilapia zillii weighing 180 ± 10.2 g were randomly distributed into three identical closed recirculating seawater systems. The study included three groups (G1, G2, and G3) repeated in triplicates. Fish of the first two groups were fed on a basal diet without herbs, whereas fish of the last group were fed on a basal diet supplemented with Origanum essential oil at concentration 1 g kg−1 for 15 days. Subsequently, fish of G2 and G3 subjected to a peritoneal inflammation by intraperitoneally injecting V. anguillarum (5.5 × 105 CFU mL−1), whereas fish of G1 injected with saline and served as control. Fish of all groups were then sampled at 4, 12, and 24 h post injection. No mortalities were observed in both basal and Origanum fed groups. However, some specimens of fish fed basal diet showed dorsal fin erosions, eroded mouth, and detached skin. Although the kinetics of RBCs, WBCs, Hb, and differential leukocyte values remained unchanged in fish fed different diets at the beginning of the trial, significant increases in those values were observed in fish fed Origanum essential oil at 12 and 24 h post injection. Similarly, an augmentation of plasma proteases, antiproteases, and lysozyme activities were recorded in fish fed Origanum essential oil at the same particular sampling points. A significant enhancement in plasma bactericidal capacity was only recorded in fish fed Origanum essential oil at 12 and 24 h post challenge compared to those fed basal diet. In conclusion, Origanum essential oil had a pronounced influence on the innate immunity and increased the fish resistance to V. anguillarum. These data gave insight into the potential use of Origanum in prophylactic strategies against threatening pathogens.
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distributed all over the world. This area of study not fully explained before at Ismailia governorate. So this study aimed
to make genetic survey of all isolated E. coli strains with attention to shiga toxins isolated from different sections of
poultry slaughterhouses and workers at Ismailia governorate. One hundred and fifty swab samples were collected
from baskets, workers hands, machines, processing tools and food contact surfaces and subjected to bacteriological
examination. Ten samples were positive for E. coli with a percentage 6.6%. Different serogroups of E.coli isolated
from poultry slaughterhouses were O63:H7 (2), O125:H5, O63:H5, O119:H6, O125:H2, O112ac:H2, O136:H2,
O127:H2, O1:H2. Nine E.coli strains were subjected to PCR for genetic detection of Shiga-like toxins genes (stx 1
and stx 2), attaching and effacing (eae A) and enterohaemolysin gene (hly) gene in isolates. 5 E.coli isolates showed
positivity for the stx1 gene (55.5%), 2 isolates for stx2 gene (22.2%) and 4 isolates for eaeA gene (44.4%). While, all
isolates showed negativity for hly gene. In conclusion, genotypic survey proved the presence of shiga toxins producing
E. coli and other virulence E.coli strains at examined slaughterhouses.
innate immune parameters as well as the hematological profiles of Tilapia zillii following
challenge with Vibrio anguillarum. Fifty-four of Tilapia zillii weighing 180 ± 10.2 g were
randomly distributed into three identical closed recirculating seawater systems. The study
included three groups (G1, G2, and G3) repeated in triplicates. Fish of the first two groups
were fed on a basal diet without herbs, whereas fish of the last group were fed on a basal diet
supplemented with Origanum essential oil at concentration 1 g kg−1 for 15 days. Subsequently,
fish of G2 and G3 subjected to a peritoneal inflammation by intraperitoneally injecting
V. anguillarum (5.5 × 105 CFU mL−1), whereas fish of G1 injected with saline and served as
control. Fish of all groups were then sampled at 4, 12, and 24 h post injection. No mortalities
were observed in both basal and Origanum fed groups. However, some specimens of fish fed
basal diet showed dorsal fin erosions, eroded mouth, and detached skin. Although the kinetics
of RBCs, WBCs, Hb, and differential leukocyte values remained unchanged in fish fed
different diets at the beginning of the trial, significant increases in those values were observed
in fish fed Origanum essential oil at 12 and 24 h post injection. Similarly, an augmentation of
plasma proteases, antiproteases, and lysozyme activities were recorded in fish fed Origanum
essential oil at the same particular sampling points. A significant enhancement in plasma
bactericidal capacity was only recorded in fish fed Origanum essential oil at 12 and 24 h post
challenge compared to those fed basal diet. In conclusion, Origanum essential oil had a
pronounced influence on the innate immunity and increased the fish resistance to
V. anguillarum. These data gave insight into the potential use of Origanum in prophylactic
strategies against threatening pathogens.
distributed all over the world. This area of study not fully explained before at Ismailia governorate. So this study aimed
to make genetic survey of all isolated E. coli strains with attention to shiga toxins isolated from different sections of
poultry slaughterhouses and workers at Ismailia governorate. One hundred and fifty swab samples were collected
from baskets, workers hands, machines, processing tools and food contact surfaces and subjected to bacteriological
examination. Ten samples were positive for E. coli with a percentage 6.6%. Different serogroups of E.coli isolated
from poultry slaughterhouses were O63:H7 (2), O125:H5, O63:H5, O119:H6, O125:H2, O112ac:H2, O136:H2,
O127:H2, O1:H2. Nine E.coli strains were subjected to PCR for genetic detection of Shiga-like toxins genes (stx 1
and stx 2), attaching and effacing (eae A) and enterohaemolysin gene (hly) gene in isolates. 5 E.coli isolates showed
positivity for the stx1 gene (55.5%), 2 isolates for stx2 gene (22.2%) and 4 isolates for eaeA gene (44.4%). While, all
isolates showed negativity for hly gene. In conclusion, genotypic survey proved the presence of shiga toxins producing
E. coli and other virulence E.coli strains at examined slaughterhouses.
innate immune parameters as well as the hematological profiles of Tilapia zillii following
challenge with Vibrio anguillarum. Fifty-four of Tilapia zillii weighing 180 ± 10.2 g were
randomly distributed into three identical closed recirculating seawater systems. The study
included three groups (G1, G2, and G3) repeated in triplicates. Fish of the first two groups
were fed on a basal diet without herbs, whereas fish of the last group were fed on a basal diet
supplemented with Origanum essential oil at concentration 1 g kg−1 for 15 days. Subsequently,
fish of G2 and G3 subjected to a peritoneal inflammation by intraperitoneally injecting
V. anguillarum (5.5 × 105 CFU mL−1), whereas fish of G1 injected with saline and served as
control. Fish of all groups were then sampled at 4, 12, and 24 h post injection. No mortalities
were observed in both basal and Origanum fed groups. However, some specimens of fish fed
basal diet showed dorsal fin erosions, eroded mouth, and detached skin. Although the kinetics
of RBCs, WBCs, Hb, and differential leukocyte values remained unchanged in fish fed
different diets at the beginning of the trial, significant increases in those values were observed
in fish fed Origanum essential oil at 12 and 24 h post injection. Similarly, an augmentation of
plasma proteases, antiproteases, and lysozyme activities were recorded in fish fed Origanum
essential oil at the same particular sampling points. A significant enhancement in plasma
bactericidal capacity was only recorded in fish fed Origanum essential oil at 12 and 24 h post
challenge compared to those fed basal diet. In conclusion, Origanum essential oil had a
pronounced influence on the innate immunity and increased the fish resistance to
V. anguillarum. These data gave insight into the potential use of Origanum in prophylactic
strategies against threatening pathogens.