Tuberculosis: a review

Tuberculosis (TB) is an infectious disease of bacterial origin caused by Mycobacterium tuberculosis (MTB), which is a member of the Mycobacterium tuberculosis complex (MTBC). Mycobacterium tuberculosis(MTB) is also known as Koch bacillus or tubercle bacillus. The burden of TB has remained a problem due to factors that have promoted and fostered transmission, including increasing resistance of the disease to the most effective first-line anti-TB drugs. There is the need for cases to be diagnosed early and managed appropriately by skilled and knowledgeable health care workers (HCWs). Reports of low level of knowledge concerning TB among some HCWs during the 2016 hajj prompted this review which was prepared using articles on TB searched on various websites of international institutions like the world health organization (WHO), the United States center for disease control and prevention (CDC) and PubMed. Here we provide a brief history of tuberculosis and an overview of the current literature on, basic classification of, immunology, public health concerns and treatment guidelines of TB. The information provided will be a useful guide for HCWs and the general public

Biodiversity of Predominant Bacillus Isolated from Afitin; Iru and Sonru at Different Fermentation Time

Two hundred (200) presumptive isolates of Bacillus collected at different fermentation time from spontaneous fermented samples of afitin; iru and sonru produced in three different regions of Benin were identified at species and strains levels. ITS-PCR-RFLP revealed that 79of the isolates were really identified as Bacillus; 5as Staphylococcus and 16as unidentified bacteria. The 16S rDNA sequencing showed that 74.7of the Bacillus belonged to the B. subtilis group and 25.3to the B. cereus group. Additional biochemical tests and API 50 CHB system applied to 50 isolates randomly selected from the B. subtilis group divided the latter into 80typical B. subtilis and 20typical B. licheniformis; which showed different PFGE-RFLP band patterns. Strains belonging to the B. cereus group were differentiated by PCR with specific primers BCW1F and BCW1R and specific enzymes EcoRI; Sau3AI and RsaI. All strains of the B. cereus group; except one; were found to be typical B. cereus. This work showed the predominance of B. subtilis in afitin; iru and sonru along the fermentation process