Genetically confirmed fasciola hepatogigantica N.SP.

Identification of liver fluke species cannot be achieved by clinical, pathological, coprological or immunological methods. However, the differential diagnosis between F. hepatica and F. gigantica infection is very important because of their different pathological manifestations. Moreover, in countries where the two species co-exist, morphologically intermediate forms were reported. The present study aimed to identify these forms by the use of molecular characterization of DNA sequence. Based on morphometric criteria, adults of Fasciola hepatica, F. gigantica and intermediate forms were collected from naturally infected sheep and cattle from various regions of Sohag Governorate. A simple and rapid new method [QIAamp DNA Mini Kit] was used to isolate DNA from the worms and their RELP patterns were obtained after digestion of the PCR products with AvaII restriction enzymes. The result of a regular PCR experiment for the amplification of the selected 28S rDNA fragment with the designed primer set yielded identical 618- bp-long PCR products for the three types of Fasciola where the RFLP profile obtained from F. hepatica revealed four fragments of 628, 575, 165 and 95 bp, and F. gigantica generated three fragments corresponding to 628, 358 and 300 bp fragments whereas the intermediate forms revealed four fragments of 628, 541, 358 and 300 bp, which were similar to those of F. gigantica but with a distinctive fragment of 541. These results confirmed that three species are present in our locality: F. hepatica, F. gigantica and an intermediate form which was named F. hepatogigantica n.sp. on basis of having few morphometric characters from F. hepatica [length and pattern of uterine coils] but genetically they were more related to F. gigantica

Prevalence of cysticercus bovis and effect of cooking on its viability

Taenia saginata infection is found wherever raw or undercooked beef is eaten. Supervised slaughtering and good methods of cooking can control infection. Random samples of bovine meat and serum were collected from 100 cattle slaughtered in Assiut abattoir and inspected for Cysticercus bovis. Infected samples were processed for different methods of cooking and the viability of the cysts was estimated. The prevalence of infection was [8%] and [29%] by inspection and serology respectively. Boiling is a safer cooking, grilling and braising are susceptible while roasting is risky when rare-done

Prevalence of sarcocystis in bovine meat and effect of cooking on its viability

Sarcocystis is one of the important parasites infecting bovine meat. Protection from infection needs supervised slaughtering and good cooking. Random samples of bovine meat and serum were collected from 100 cattle slaughtered in Assiut abattoir, inspected and examined macroscopically, microscopically and serologically for sarcocysts. The prevalence of infection by macroscopic examination was [2%] and microscopic examination was [64%], while the seroprevelance was [71%]. Infected meat samples were processed for different methods of cooking and the viability of Sarcocystis was estimated by antigen capture ELISA. The parasite lost its viability and antigenicity by heating at 66-68. The best safe methods for protection from infection were boiling for 10-20 minutes and grilling of small meat samples for 10 minutes and large samples for 20 minutes while roasting is risky when cooked as raredone