[Endotoxemia and death caused by klebsiella pneumoniae [k1] and enteropathogenic escherichia coli in a red deer calf [cervus elaphus maral]]

A three month-old-male red deer calf [Cervus elaphus maral] was examined post mortem for the cause of death in Arasbaran preserved area in East Azerbaijan in September 2006. The main history of the case was the lack of colostrum intake after birth. The necropsy 6 hours after death, revealed severe general congestion especially in lungs and visceral organs [liver and jejunum]. The cut surface of lungs was moist and bronchial lumina contained a large amount of frothy pinkish edema fluid. Diffuse congestion of lung and porteinous exudates was prominent in examination. Histopathological examination revealed shock lung and hepatocytes dissociation with single cell necrosis in liver. Microscopic examination was in line with shock lung and alveolar edema. No parasites were observed within red blood cells. Bacteriological cultures gave rise to gram negative cocoobacilli and further biochemical tests performed on isolated colonies revealed the presence of pure Escherichia coli in liver and Klebsiella pnemoniae in lung. Using serological tests, E. coli serotypes O20 and O114 and Klebsiella pnemoniae serotype K1 were identified in purified bacterial cultures. This report presents endotoxemia and death in a red deer calf with lack of colostrum intake and transportation stress history

Effect of Zataria multiflora Boiss. Essential oil on the growth of Staphylococcus aureus in a commercial barley soup

About 30% of people in developed countries at least once a year experience a food borne disease. Therefore, there is a need for new methods to prevent the growth of food borne pathogens or decrease the number of them in foods. One of the methods is to use plant essential oils as antimicrobial additives in foods. To establish the usefulness of plant essential oils, they must be evaluated alone or in combination with other preservation factors [such as temperature, storage time and ...] first in the laboratory models and then in food model systems. The aim of this study was to determine of the effect of Zataria multiflora Boiss. essential oil on the growth of Staphylococcus aureus in commercial barley soup using different essential oil concentrations [0.0, 0.005, 0.015 and 0.03%] and temperatures [8 and 25°C] during 21 days. The effect of different concentrations of essential oil on growth rate of Staphylococcus aureus was statistically [ANOVA] significant [p<0.01]. The correlation coefficient of Zataria multiflora Boiss. essential oil with log l0 of the number of Staphylococcus aureus was -0.588. The effect of storage time on growth rate of the organism was also statistically [ANOVA] significant [p<0.05]. The correlation coefficient of storage time with log l0 of the number of microorganism used in this study was -0.2 which showed a decrease in the growth rate of the organism when the storage time was increased. In addition the correlation coefficient of storage temperature with log l0 of the number of Staphylococcus aureus was 0.449. In other words, by decreasing the storage temperature [from 25 to 8°C], the decreasing of the growth rate of the microorganism was observed. The effect of different storage temperatures and their interaction with different concentrations of essential oil on growth rate of Staphylococcus aureus was also statistically [ANOVA] significant [p<0.01]. The results suggested that the Zataria multiflora Boiss essential oil can be considered as a natural preservative in some foods