Journal Cover American Journal of Infectious Diseases and Microbiology
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  This is an Open Access Journal Open Access journal
     ISSN (Print) 2328-4056 - ISSN (Online) 2328-4064
     Published by Science and Education Publishing Homepage  [19 journals]
  • Relationships between Flagellin Genes Variants of Salmonella
           enterica Serovar Typhi and Severity of Illness from Acute and
           Carriers State of Typhoid Fever

    • Authors: Muhammad Sabir; Ressy Dwiyanti, Andini Febrianty, Nataniel Tandirogang, Yadi Yasir, Masyudi Amir, Andi R Sultan, Nur Indah Purnamasari, Muhammad Reza Primaguna, Munawir Muhammad, Mochammad Hatta
      Pages: 74 - 80
      Abstract: Background: The molecular pathogenesis of severity of illness in typhoid fever is poorly understood. Previous studies have found a direct relationship between flagellar function as determined by motility, and invasiveness in Salmonella species. A previous study revealed that the Hj flagellin genes association of decreased severity of illness, motility and invasiveness of bacteria and compared with Hd flagellin genes. However the role of flagella in in-vivo virulence however remains more controversial. Objectives: In an attempt to elucidate the mechanisms behind severity of typhoid fever in relation with flagellin genes variation, we conducted a prospective and retrospective study to describe the clinical sign & symptoms, flagellin genes variations among from acute and carrier state of typhoid fever patients. Methods: 187 genomic DNA of S. typhi strains from culture of 141 acute typhoid fever and feces of 46 carriers state of typhoid fever who enrolled in several primary health care and hospitals in endemic area of Central Sulawesi, Indonesia. All isolate were examine the Hd, Hj, z66 and z66 Ind of flagellin genes by Polymerase Chain Reaction (PCR). Results: The results of this study revealed that predominant in severity of illness in both acute and carriers state of typhoid fever belong Hd+ and Hd+z66 Ind+ in endemic area of Indonesia. Conclusion: Hd+ and Hd+ z66 Ind+ flagellin gene variation are related to clinical severity of acute typhoid fever.
      PubDate: 2014-09-09
      Issue No: Vol. 2, No. 4 (2014)
  • Frozen Retail Poultry Meat Contact Surfaces as Sources of Salmonella and
           Escherichia Coli Contamination in Ibadan, Oyo State, Nigeria

    • Authors: Dr OLAYINKA Ishola; ADEYANJU Gladys Taiwo
      Pages: 81 - 85
      Abstract: Food contact surfaces serve as sources of food contamination. These contact surfaces if not properly washed are additional sources of foodborne pathogens predisposing to foodborne illnesses. Of importance is contact surfaces of raw unprocessed meat. Contact surfaces from which frozen poultry meat are been sold in Bodija and Academy areas of Ibadan, Oyo State, Nigeria, comprising wooden tables, weighing scales and cutting knives, were assayed to access levels of contamination with preference to Escherichia coli and Salmonella spp. Microbiological Standards and Guidelines by USDA (National Agricultural library) and NCCLS guidelines (from Global Salm-Surv, 2003) were used during the research work. Statistical software SPSS for Windows was used for statistical analysis (SPSS Inc., 1992). The study was approved by the Ethical Research Review Board (ERRB), University of Ibadan, Ibadan, Nigeria. Forty-two swab samples were randomly taken from contact surface materials, fourteen each of wooden tables, knives and weighing scales used in retail sales of poultry meat. From the forty-two (42) swab samples collected, log mean cfu/cm2 ± SD of Aerobic Plate Count was at 7.78 ± 0.35 while for Enterobacteriaceae counts, it was at 7.65 ± 0.33. ISO 6579: 2002 was used for Salmonella isolation and ISO-16654:2001 for Escherichia coli isolation. Fifteen (15) Salmonella isolates were obtained comprising ten (10) from knives at 23.8%, five (5) from weighing scales at 11.9% and non (0) from wooden tables (0%) while sixteen (16) Escherichiacoli isolates, eight from (8) knives,five from (5) scales and three from (3) wooden tables, at 7.1%, 19% and 11.9% were respectively obtained. The reflection of the work is that these meat contact surface materials will serve as further sources of cross contamination if not properly cleaned before use.
      PubDate: 2014-10-07
      Issue No: Vol. 2, No. 4 (2014)
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