Spatio-Temporal history of H9N2 viruses in Iran and neighbor countries by Bayesian analysis and molecular characterization

Objective: To delineate the H9N2 influenza virus circulation within Iran and its neighboring countries, the potential source of the epidemic in these countries, and its date of origin. Methods: We obtained all hemagglutinin (HA) and neuraminidase (NA) nucleotide sequences of influenza H9N2 available up to December 25, 2020 from Iran and its neighboring countries (i.e., Pakistan, Afghanistan, Turkmenistan, Armenia, Azerbaijan, Turkey, and Iraq). We also performed a Bayesian Markov chain Monte Carlo method to infer the evolutionary dynamic and the most recent common ancestor for the HA and NA sequences. Results: H9N2 epidemic may have started in Iran and Pakistan much earlier than the other investigated countries in the region, and an ongoing bidirectional dispersion of the virus between the investigated countries was also observed. The mean time of the most recent common ancestor of H9N2 viruses was 1988 for HA, and 1992 for NA. Conclusions: Strains from investigated countries rooted in Pakistan and Iran. Regular surveillance of H9N2 viruses, especially in the live bird markets, enhancing the biosecurity of poultry industry and screening newly arriving immigrants and tourists from neighboring countries at border should be considered to control spread of the virus. Furthermore, surveillance of viral molecular evolution should be initiated for effective prevention of epidemic and pandemic spreads.

[Assessment of bactaslyde media in diagnosis of salmonella in water and foods in comparison with standard method in order to use in crisis]

Salmonellas are responsible for more than 40 percent of foodborne diseases in the world. Today, rapid diagnostic methods are essential for detecting these organisms in food and water especially in crisis. The aim of this study was to assess the Bactaslyde media usability in detection of salmonella and compare it with standard culture method. In this laboratory study 20 samples of water and foods [pasteurized milk, water, raw Kabab and Raw Poultry Meat] were contaminated with salmonella standard strain [PTCC 1609] and then this salmonellas were detected by Bactaslyde culture media and standard culture method. Sensitivity, specificity, positive predictive value, negative predictive value and speed of two methods compared with each other. This study showed that Bactaslyde culture pouch number 4 can detect Salmonella in all 20 contaminated samples of food and water. The detecting time was 15 hours and 55 minutes in compare with 93 hours for standard method. Sensitivity of the test was 100%, specificity 90%, positive predictive value 90.91%, negative predictive value, 100% and validity of the test was 95%. It was found that Bactaslyde culture method can detect Salmonella as a rapid test in all food and water samples and it can be recommended for using in crisis. More research with more samples and different foods is recommended.

survey on the shelf life extension of foods with nanofilms

Nanotechnology is a method of controlling materials in the atomic scale and can be used for producing new materials, products and instruments. One of the important usages of nanotechnology is the field of food science. With the nanotechnology, intelligent packaging with response to the environment, repairing itself or informing the customer from the contamination can be achieved. Nanofilms also can protect the foods from microorganisms. This survey has been done to evaluate the effects of nanofilms on the extension of sausages shelf life. 14 samples of cocktail sausages from a defined brand are selected haphazardly and divided into two groups [A] as control with 7 samples and B" as case with remained another 7 samples. Group [A] samples were in the original packaging, but the group [B] packed in nanofilms of Nanosilver coated on Titanium dioxide [TiO2]. All the samples [A and B] had put in an empty refrigerator. Every 3 days one of the samples from group [A] and one of the samples from group [B] is removed from the refrigerator and referred to the panelists for organoleptic and sensory evaluations. The results were recorded in a questionnaire. With the information from the questionnaires and SPSS analysis of parameters it could be said that: 40 percent of group "A" and 74.3 percent of group [B] were acceptable for the color parameter.42.9 percent of group [A] and 74.3 percent of group [B] were acceptable for the taste parameter.48.6 percent of group [A] and 80 percent of group [B] were acceptable for consistency parameter.45.7 percent of group [A] and 85.7 percent of group [B] were acceptable for visual inspection.40 percent of group [A] and 80 percent of group "B" were acceptable for the odor parameter. Analysis of results show that nanofilms can extend the shelf life of cocktail sausages and [B] samples in the nanofilms were acceptable and consumable for visual inspection and color even after expiry date, but the group [A] was unacceptable and inconsumable after expiry date because of notable changes in odor, color and visual inspection