Epizootiological and molecular characterization of equine influenza virus 2008 outbreak in Egypt

Equine influenza symptoms were detected in population of equines in different governorates in Egypt [Cairo, Giza, Helwan, Alexandria, Minoufia, Behaira, Assiut and Aswan] during July - August 2008. High temperature, inappetence, conjunctivitis, redness of nasal mucosa, serous to mucopurulent nasal discharge and a harsh dry cough were the most common clinical manifestations. Horses of all ages and both sexes were affected. Free movement of the infected animals and direct contact at markets and races facilitated the rapid spread of the disease. Nine suspected cases represented eight governorates were examined for equine influenza virus [EIV] where 107 nasal swabs and 107 serum samples were used for diagnosis. Real-time reverse transcription-polymerase chain reactions [rRT-PCR] assay was applied todetect the matrix [M] gene of influenza type A viruses in nasal swabs and 6 out of the 8 cases were positive. Three cases were positive by virus isolation on embryonated chicken egg inoculation and the hemagglutination test. The hemagglutination inhibition [HI] was performed to identify the isolated influenza virus using reference antisera against A/Equi-1 [H7N1] and A/Equi-2 [H3N8].In this study, full characterization of the isolated virus was carried out through molecular techniques for typing of hemagglutinin [HA] and neuraminidase [NA] genes by RT-PCR and partial sequencing of the HA gene of one isolate [A/Equine/Egypt/21 AHRI/2008[H3N8]] and the results confirmed that H3N8 virus was the causative agent of this outbreak

Remifentanil-propofol versus dexmedetomidine-propfol for tracheal intubation without muscle relaxants

In many clinical situations, the use of muscle relaxants is undesirable. We compared tracheal intubating conditions without the use of muscle relaxants in patients receiving either remifentanil 4 mirco g/kg followed by propofol 2mg/kg or dexmedetomidine 1 mirco g/kg followed by propofol 2mg/kg. Patients and methods: Forty patients were randomly assigned to two groups: Group [I]: consisted of 20 patients who received remifentanil 4 mirco g/kg followed by propofol 2 mg/kg. Group [II]: consisted of 20 patients who received dexmedetomidine 1 mirco g/kg followed propofol 2 mg/kg. Ninty sconds after propofol administration, laryngoscopy and tracheal intubation were attempted. Intubating conditions were assessed as excellent, good or poor according to jaw relaxation, laryngoscopy, position of the vocal cords, and patients response to intubation and inflation of endotracheat tube cuff. Excellent intubating conditions [jaw relaxed, vocal cords open and no movement in response to tracheal intubation and cuff inflation] were observed in 95% of patients in remifentanil group while it was oberved in 50% of patients in dexmedetomidine group. Good intubating conditions were observed in 25% of patients in dexmedetomidine group. The remaining 25% of patients in the dexmedetomidine group could not be intubated while in remifentanil group only one patients could not be intubated [5%]. No patients needed treatment for bradycardia or hypotension in remifentanil group while 50% of patients in dexmedetomidine group needed treatment for either bradycardia or hypotension. Tracheal intubating conditions were significantly better and the number of patients showing excellent intubatting conditions was significantly higher in patients who received remifentanil compared to those who received dexmedetomidine

Cardiovascular and electrolyte disturbances due to heat exposure among workers in iron and steel industry

This study was conducted in the iron and steel industry at Helwan district in Cairo Governorate. The studied sample included two groups : The first group was the heat exposed group [150 workers], randomly selected from different iron and steel processes. The second group [50 workers] were randomly selected as a control group from security and services departments, they were neither exposed to heat nor had past history of exposure to heat. Full clinical examination and ECG recording were carried out for both groups together with serum electrolyte analysis for some of them. The aim of the study was to investigate the effect of heat exposure on the cardiovascular system and on electrolyte balance. Also, to advise on preventive measures. The results revealed that heat exposed workers had significantly higher pulse rates than the control group. The most prevalent heat disorder symptom among the heat exposed workers was heat cramp [35%]. The heat exposed workers had statistically significantly higher prevalence of ECG changes [43.33%] than the control group [8%]. The most prevalent ECG change was tall peaked T wave [38%] indicating hyperkalemia. It was found that the prevalence of T wave changes increased with increasing age and weight. The heat exposed workers with T wave changes had statistically significantly lower serum sodium and higher serum potassium than those without T wave changes. The study recommended the importance of medical evaluation to identify individuals at increased risk of heat disorders [extremes of age, obesity, etc], training of exposed workers to recognize early signs and symptoms of heat disorders who should be advised of the importance of proper attire, nutrition and fluid intake. Employers should provide cool drinking water and shaded rest areas close to the work site

Detection of formalin in Ras cheese during the ripening period by different methods

A total of 120 samples of fresh Ras cheese collected from different localities at El-Behaira Governorate were examined for the presence of formalin by Hehner's, flame and chromotropic acid tests, then 10% of the positive samples [7] were stored and tested during ripening period up to 90 days. Most of cheese samples [58.33%] contained formalin detected by flame and chromotropic acid tests, but 41.67% of the tested samples were positive by Hehner's method. The chromotropic acid test is an accurate, rapid, simple, highly specific, sensitive, inexpensive, easy and quantitative method for detection of formalin, especially during ripening period and with low concentrations in routine controls. There were great variations in formalin content in different samples depending upon the cheese maker. Also, the quantities of formalin in tested samples of Ras cheese were not changed during ripening, whereas it revealed dangerous and highly toxic effect due to daily consumption of the cheese, and at a long continuous intake of formalin it might be harmful. It can be recommended that formalin must not be added to the milk used in manufacturing Ras cheese at any level

Studies on frozen youghurt 2-effect of using different levels of fat content

Four levels of fat contents in mixes of frozen yoghurt were used [3, 4.5, 7 and 10%] to produce different levels of the product to suite the palatability of different consumers. Titratable acidity, total volatile fatty acids, acetaldehyde, organic acids [propionic, acetic, lactic and formic], viscosity and overrun were increased in frozen yoghurt with increasing fat content of the mixture at one day of storage. Also, increasing fat content improved the meltdown properties, coarseness of texture, appearance and smoothness in body and texture. Flavor scores also improved, whereas a slight effect was detected on color. After storage of the product up to 60 days at 18C, the titratable acidity slightly increased. The total volatile fatty acids and acetaldehyde increased till 30 days of storage, followed by decrease after 60 days. The organic acid content increased with increasing storage period. The long storage period [more than 30 days] had a bad effect on melting quality, especially in the product with low fat content. The high fat frozen yoghurt [7 and 10% fat] had a good melting quality until 60 days of storage. Also, the texture scores tended to be the same, or being improved with increasing fat content of mix and decreased slightly after 30 days of storage

Studies on frozen yoghurt 3-effect of using high levels of fat with different inocula of starter

Two levels of fat contents along with 2 levels of starter were added to the mixture of frozen yoghurt as follows 7% fat + 3% starter culture, 7% fat + 5% starter culture, 10% fat + 3% starter culture and 10% fat + 5% starter culture. Increasing fat content and starter inocula during preparation of the frozen yoghurt resulted in increases in titratable acidity and total volatile fatty acids after one day and until 30 days of storage and decreases in pH values. Acetaldehyde and organic acids [propionic acetic lactic and formic] increased until 15 days and 60 days of storage, respectively. The increasing viscosity of the frozen yoghurt mix resulted from increasing the starter and fat content. The highest viscosity occurred in treatment. Viscosity has a clear effect on overrun, which increased with increasing fat content, but decreased with increasing the starter concentration. The meltdown was improved with increasing the starter concentration after one day of storage, and increasing the fat and starter levels. The increasing of fat content in the mixtures improved the meltdown of frozen yoghurt during storage

Effect of some protein additives as improvers on physico-chemical, whipping and organoleptic properties of whipped cream

Four sorts of protein [skim milk powder, sodium caseinate, whey protein concentrate and soy protein isolate] at 3 levels of each of them [1, 2 and 3%] were used as improvers for the quality of whipping cream after being tested for the best percentages of sugar stabilizer and emulsifier which give the good platability, physicochemical and whipping characteristics. Using 10% sugar + 0.3% stabilizer and emulsifier [gelatin and mono-and diglycerides] gave the best results for the whipping properties [overrun, foam stability and the time of whipping PH values and viscosity before and after whipping] also, best sensory evaluation. Thus, this treatment was the more preferable than the other treatments and it was, then, applied in all the other experiments. The PH values and viscosity [CP] varied highly significantly [P <0.00] with different sorts of protein additives. Using skim milk powder and sodium caseinate increased the viscosity of whipping cream than the others at all the levels tried. The foaming volume [overrun] varied highly significantly [P <0.00] between sort and level of protein. The highest foam stability was obtained by using either whey protein concentrate or soy protein isolate

Toxocariasis in experimentally infected mice: localization of the larval antigens in the kidney, liver and spleen

The objective of this study was to detect specific Toxocara canis antigens in three parenchymatous organs [kidney, liver and spleen] in mice experimentally infected with Toxocara canis larvae, using two methods: The indirect immunofluorescent test [IIFT] and the peroxidase-anti-peroxidase technique [PAP]. It was found that antigenic deposition in the examined organs started to appear from the first week post-infection, peaked at the third and fourth weeks, and declined after the eighth week post-infection. Antigenic deposition could be demonstrated in the examined organs definitely by both IIFT and PAP techniques, but the 2nd procedure was found to be more reliable

Evaluation of faecal culture as a method of diagnosis of strongyloides stercoralis and experimental infection of albino rats by filariform larvae

The use of animal charcoal powder in S. stercoralis culture was unfavourable as the medium turned too dark to be examined. Test tube cultures gave the best results when incubated at 25?C for 7 days. Experimental infection of albino rats with filariform larvae obtained from human-being failed using different doses and routes of infection