First Report of Salmonella Serotype Tilene Infection in Korea / 대한임상미생물학회지

Salmonellosis is a common food- and water-borne disease and is also a major zoonosis. Currently, the isolation of rare Salmonella serotypes is increasing every year in Korea. Among them, the Salmonella serotype Tilene was first isolated from two people who visited a hospital located in Andong-si in 2013. Clinical symptoms were weak or non-existent. There was no clear epidemiological connection between the two cases. However, it was assumed that both were independently exposed to a single infectious agent. Perhaps due to their geographical proximity, molecular epidemiological analysis showed the same result between the isolated strains. This serotype has increasingly reported an association with hedgehogs. Recently, the importation of exotic animals, including hedgehogs, as pets has been gradually increasing. Thus, it is recommended that high-risk groups avoid contact with exotic pets.

Qualidade da carne de marreco pequim branco (Anas Platyrhynchos platyrhynchos L. 1758) comparado a frango de corte / Meat quality in white peking mallard (Anas Platyrhynchos platyrhynchos L. 1758 ) compared to broiler chicken

O total de 20 carcaças resfriadas (10 Marrecos Pequim Branco e 10 de frangos de corte) foi submetido às análises de composição centesimal, colesterol, cor (sistema CIE L*a*b*), perda de peso por cozimento (PPC) e força de cisalhamento (FC). A carne de marreco apresenta (P<0,05) menos umidade (71,77 e 74,53 por cento), do que a carne de frango (74,73 e 76,07 por cento). Quando comparados os cortes, o peito mostrou (P<0,05) médias mais elevadas de umidade e proteína, do que no corte perna. A carne de marreco mostra (P<0,05) luminosidade mais baixa (37,59 e 35,75) e maior teor de vermelho (18,48 a 20,67), do que a luminosidade (40,98 e 45,18) e o teor de vermelho (10,02 e 5,52) observado em frangos. A FC foi (P<0,05) mais elevada (4,90 kgf) em peito de marrecos, do que em peito de frango (2,63 kgf). A carne de Marreco Pequim Branco é mais escura e com vermelho mais intenso do que carne de frango de corte. Embora menos macia do que a carne de frango, a carne de marreco é considerada macia.

Twenty refrigerated carcasses (10 Peking mallard and 10 broiler chicken) were submitted to analyses of chemical composition, cholesterol, colour (CIE L*a*b* system), weight loss by cooking (PPC) and shear force (FC). Mallard meat had lower (P<0.05) humidity in both leg and breast (71.77 and 74.53 percent, respectively) when compared with chicken meat (74.73 and 76.07 percent, respectively). When different cuts were compared, the breast had a higher (P<0.05) humidity and protein content than the leg in both species. Mallard leg and breast had lower (P<0.05) lightness (37.59 and 35.75, respectively) and higher red content (18.48 and 20.67, respectively), than the lightness (40.98 and 45.18, respectively) and red content (10.02 and 5.52, respectively) observed in chicken. The FC was higher (P<0.05) in mallard breast (4.90 kgf) than in chicken breast (2.63 kgf). Meat from White Peking mallard is darker and with a stronger red pigment than meat from broiler chicken. Even though it is less tender than meat from broiler chicken, mallard meat still has an acceptable tenderness.

Genetic diversity in wild (Sus scrofa scrofa) and domestic (Sus scrofa domestica) pigs and their hybrids based on polymorphism of a fragment of the D-loop region in the mitochondrial DNA

We examined the variation in mitochondrial DNA by sequencing the D-loop region in wild and domestic (large-white breed) pigs, in hybrids between domestic and wild pigs, and in Monteiro pigs. A D-loop fragment of approximately 330 bp was amplified by PCR. Sequencing of DNA amplicons identified haplotypes previously described as European and Asian types. Monteiro pigs and wild pigs had European haplotypes and domestic pigs had both European and Asian haplotypes.