The genus Vibrio includes several food-borne pathogens that cause a spectrum of clinical conditions including septicemia, cholera and milder forms of gastroenteritis. Several Vibrio spp. are commonly associated with food-borne transmission including Vibrio cholerae, Vibrio parahemolyticus, and Vibrio vulnificus. Microbiological analysis for enumeration and isolation of Vibrio spp. were carried out for a total of 93 samples of seafood, meat and meat products from different geographic localities in Libya (Tripoli, Regdalin, Janzour and Toubruk). Vibrio spp. were detected by conventional cultural and molecular method using PCR and sequencing of 16S rDNA. Out of the 93 cultured samples only 48 (51.6%) yielded colonies on Thiosulfate Citrate Bile Salt agar (TCBS) with culture characteristics of Vibrio spp. More than half (n=27) of processed seafood samples (n=46) yielded colonies on TCBS, while only 44.6 % of samples of meat and meat products showed colonies on TCBS. Among cultured seafood samples, the highest bacterial count was recorded in clam with a count of 3.8 х104 CFU\g. Chicken burger samples showed the highest bacterial count with 6.5 х104 CFU\g. Molecular analysis of the isolates obtained in this study, showed that 11 samples out of 48 (22.9%) were Vibrio spp. Vibrio parahemolyticus was isolated from camel meat for the first time. This study is an initial step to provide a baseline for future molecular research targeting Vibrio spp. foodborne illnesses. This data will be used to provide information on the magnitude of such pathogens in Libyan seafood, meat and meat products.
Salah M. Azwai(1-2016)

Abstract Objective: The aim of the experiment was to evaluate the effect of heat stress on body weight, immune response and cecal bacterial count in parent broiler chickens and to determine the ameliorating effects of some organic acids to overcome heat stress. Materials and Methods: Day-old, 1920 male broiler parent chicks were used in a 2×2 factorial completely randomized design. The experimental chicks were randomly and equally distributed into 2 major groups (960 chicks each) which further divided into 4 subgroups (480 chicks each) with 8 replicates. Two subgroups were exposed to heat (H) at 35EC from 22-42 days of age and the other two subgroups was lift normal. Four replicates in each subgroup were given organic acids (OA) in drinking water at the first week, days 19-27 and last week of age whereas the other 4 replicates in the same subgroup were given normal drinking water. Results: Heat stress caused significant decrease in body weight, coliforms count and serum lysozyme level at 5th week of age. The body weight has been significantly ameliorated by organic acids. Deleterious effects of heat stress on immunity has been confirmed by the significant decrease of bursa/body weight ratio and total leukocyte count (TLC) at 4th week of age. The bacterial count was significantly increased in the group exposed to heat at 5th week of age. Conclusion: It is concluded that heat stress has deleterious effects on chickens and organic acids has significantly ameliorated some of these effects. arabic 18 English 91
Abdulwahab Kammon, Samia Alzentani, Omar Tarhuni , Abdulatif Asheg(5-2019)

Detection of antibodies to avian influenza H9N2 in broiler flocks clinically expressing a respiratory disease syndrome
Abdulatif Asheg, OS Al-Garib,, ِAbdulwahab Kammon(7-2007)