Infectious laryngotracheitis: Etiology, epidemiology, pathobiology, and advances in diagnosis and control - a comprehensive review.

Infectious laryngotracheitis (ILT) is a highly contagious upper respiratory tract disease of chicken caused by a Gallid herpesvirus 1 (GaHV-1) belonging to the genus Iltovirus, and subfamily Alphaherpesvirinae within Herpesviridae family. The disease is characterized by conjunctivitis, sinusitis, oculo-nasal discharge, respiratory distress, bloody mucus, swollen orbital sinuses, high morbidity, considerable mortality and decreased egg production. It is well established in highly dense poultry producing areas of the world due to characteristic latency and carrier status of the virus. Co-infections with other respiratory pathogens and environmental factors adversely affect the respiratory system and prolong the course of the disease. Latently infected chickens are the primary source of ILT virus (ILTV) outbreaks irrespective of vaccination. Apart from conventional diagnostic methods including isolation and identification of ILTV, serological detection, advanced biotechnological tools such as PCR, quantitative real-time PCR, next generation sequencing, and others are being used in accurate diagnosis and epidemiological studies of ILTV. Vaccination is followed with the use of conventional vaccines including modified live attenuated ILTV vaccines, and advanced recombinant vector vaccines expressing different ILTV glycoproteins, but still these candidates frequently fail to reduce challenge virus shedding. Some herbal components have proved to be beneficial in reducing the severity of the clinical disease. The present review discusses ILT with respect to its current status, virus characteristics, epidemiology, transmission, pathobiology, and advances in diagnosis, vaccination and control strategies to counter this important disease of poultry.

Co-infection of Newcastle disease virus genotype XIII with low pathogenic avian influenza exacerbates clinical outcome of Newcastle disease in vaccinated layer poultry flocks.

Newcastle disease (ND) and avian influenza (AI) are economically important infectious diseases of poultry. Sometime, concomitant secondary viral/or bacterial infections significantly alters the pathobiology of ND and AI in poultry. As of now, the disease patterns and dynamics of co-infections caused by ND virus (NDV, genotype XIII) and Low Pathogenic AI viruses (LPAI, H9N2) are explicitly elusive. Thus, we examined the clinicopathological disease conditions due to these two economically important viruses to understand the complex disease outcomes by virus-virus interactions in vaccinated flocks. The findings of clinicopathological and molecular investigations carried on 37 commercial ND vaccinated poultry flocks revealed simultaneous circulation of NDV and AIV in same flock/bird. Further, molecular characterization of hemagglutinin (HA) and neuraminidase (NA) genes confirmed that all the identified AIVs were of low pathogenicity H9N2 subtype and fusion (F) gene analysis of detected NDVs belong to NDV class II, genotype XIII, a virulent type. The NDV and H9N2 alone or co-infected flocks (NDV + LPAI) exhibit clinical signs and lesions similar to that of virulent NDV except the degree of severity, which was higher in H9N2-NDV co-infected flocks. Additionally, avian pathogenic E. coli and mycoplasma infections were detected in majority of the ailing/dead birds from the co-infected flocks during progression of the clinical disease. Overall, the findings highlight the multi-factorial disease complexity in commercial poultry and suggest the importance of NDV genotype XIII in intensifying the clinical disease in vaccinated birds.

Tumor protein D52 (isoform 3) interacts with and promotes peroxidase activity of Peroxiredoxin 1 in prostate cancer cells implicated in cell growth and migration.

Tumor protein D52 (TPD52) is overexpressed in multiple cancers including prostate cancer due to gene amplification and investigations to understand its role in the pathophysiology of different cancers are continuing. GST pull-down assays and Tandem affinity purification of TPD52 as bait identified novel prey Peroxiredoxin 1 (PRDX1) in prostate cancer (PCa) cells. PRDX1 interaction with TPD52 was confirmed in immunoprecipitation and affinity interaction assays. Mapping of interaction domain indicated that PRDX1 interacts with C-terminal region of TPD52 containing PEST domain between 152 and 179 amino acids, a new binding region of TPD52. Here we show that TPD52 interaction with PRDX1 increased its peroxidase activity and ectopic expression of TPD52 induced dimerization of PRDX1 in PCa cells. Moreover, H2O2 exposure evoked the interaction between TPD52 and PRDX1 while depletion of both proteins led to the accumulation of H2O2 suggesting peroxidase activity is important to maintain oxidative capacity in PCa cells. We also observed that overexpression or downregulation of TPD52 and PRDX1 individually or together affecting PCa cells growth, survival, and migration. Altogether, our results show a novel interaction partner of TPD52 providing new insights of its functions and ascertain the role of TPD52-PRDX1 interaction in PCa progression.

Quality and shelf life of buffalo meat blocks processed in retort pouches.

The shelf life of buffalo meat blocks processed in 3-ply retort pouches at Fo = 12.13 in a stock sterilizer were evaluated at 15 days interval for physico-chemical, microbiological and sensory attributes for a period of 3 months. The pH of the product was 6.28 at 0 day and a gradual decline was noticed during storage. Texture of the product as indicated by shear force values had decreased slowly. The residual nitrite content had significantly declined from 82.67 ppm at 0 day to 45.00 ppm on 90th day of storage. The TBARS values were 0.24 and 0.67 mg malonaldehyde/kg, respectively at 0 day and 90 days of storage. Tyrosine value had significantly increased from 0.37 mg/100 g at 0 day to 0.58 mg/100 g during storage. Free aminoacid content increased gradually from an initial level of 124.32 to 217.51 at 90(th) day of storage. The SDS-PAGE hydrolysis pattern showed barely discernible 205 KDa protein and presence of subfragments in the molecular range of 63 KDa to 29 KDa protein. The sensory studies indicated that the products were well acceptable up to a period of 90 days. As the storage period increased pH, reidual nitrite, sensory attributes declined significantly and TBARS value, tyrosine value and free aminoacid content significantly increased. Mesophillic aerobes and anerobes were found to be absent. The shelf life study indicated that the products were well acceptable up to a period of 90 days based on the assessment of physico-chemical, microbiological and sensory attributes.

Determination of thermal process schedule for emulsion type buffalo meat block in retort pouch.

The process temperature for buffalo met blocks processed in retort pouches calculated based on the heat resistance of Clostridium sporogenes PA 3679 in Phosphate buffer saline (PBS- Ph 7.0) as reference medium and in buffalo meat block (pH 6.28) was in the range of 110-121°C. The D values and Z values calculated for C.sporogenes PA 3679 confirmed that the suspension was best suited for conducting thermal resistance studies. The experiment for indirect confirmation of microbial safety of the products involving inoculating the buffalo meat emulsion filled in pouches with C.sporogenes PA 3679 and processed at Fo 12.13 min showed no growth of microorganisms.

The effect of vaccination of pullets against Ornithobacterium rhinotracheale infection.

The effect of vaccination of chickens with different inactivated vaccines against experimental Ornithobacterium rhinotracheale challenge was investigated. Eight different vaccines, with different inactivating substances (Formalin and thiomersal) and with or without adjuvant (mineral oil, alum and aluminium hydroxide gel), were produced. Following vaccination of experimental chickens at week 8 with formalin-inactivated mineral oil adjuvant bacterin, the mean O. rhinotracheale antibody titres rose to 5.88 2log 21 days after primary vaccination and enhanced to a titre of 6.59 2log 21 days after booster vaccination. The bacterin in mineral oil adjuvant induced the highest serologic response and a significant decrease of lesions such as air sacculitis and pneumonia in vaccinated birds compared with the unvaccinated challenge control birds. The bacterin in either alum or aluminium hydroxide gel adjuvant induced a moderate serologic response and a decrease of lesions compared with the unvaccinated challenge controls. The study showed that vaccination of layer chicken at the eighth week followed by a booster dose at the 12th week of age can effectively protect against O. rhinotracheale infections.

Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display.

Buffalo meat steaks dipped in either (1) distilled water (control), (2) lactic acid (LA), (3) LA+clove oil (clove), or (4) LA+clove+vitamin C (Vit C) were displayed at 4±1°C, illuminated by a standard fluorescent lamp. The pH, 2-thiobarbituric acid reactive substances (TBARS), instrumental colour (CIE L(∗), a(∗), b(∗)), aerobic plate counts (APC), psychrotrophic counts (PPC), coliform counts and sensory colour and odour were determined up to 12th day of display at 3 days interval. Results showed that, all the treatments have significantly (P<0.05) reduced the TBARS values compared to control. Among treatments, use of LA+clove has exhibited significantly (P<0.05) lowest TBARS values throughout display period than others. Buffalo meat steaks treated with either LA+clove or LA+clove+Vit C had significantly (P<0.05) lower APC, PPC and coliform counts than control or LA treated samples. LA+clove+Vit C treated samples maintained significantly (P<0.05) higher a(∗) and b(∗) values during display as well as improvement in sensory colour and odour than others. Treatment with either LA+clove or LA+clove+Vit C extended the display life of buffalo meat steaks at 4±1°C. There appears to be a significant advantage to using LA+clove or LA+clove+Vit C over LA alone.

Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat.

1. An experiment was conducted to assess the effect of tetrasodium pyrophosphate and sodium bicarbonate on colour and sensory attributes of pre- and post-chilled breast meat. 2. Three groups of 6 halves of breasts (pre-chill) immediately after slaughter were treated with 3% tetrasodium pyrophosphate, 3% sodium bicarbonate in 2% NaCl or 2% NaCl alone (control); the remaining 6 halves (post-chill) were stored overnight at 4 degrees C and then treated similarly. Both the pre- and post-chill samples were held at 4 degrees C for 24 h and pH, water holding capacity, cooking loss, CIE colour values and sensory attributes were recorded. 3. Chilling had few effects on the meat characteristics measured in this study. 4. Treatment with phosphate and bicarbonate increased pH in both the pre- and post-chill groups. Treated breasts exhibited lower L* and higher a* value (more red) than controls. 5. A sensory evaluation study revealed improvements in colour and other sensory attributes of cooked broiler breast meat in all treated samples compared to the control. 6. The findings suggest that tetrasodium pyrophosphate and sodium bicarbonate, when injected post mortem, will have beneficial effects on several physico-chemical (pH, colour, WHC %, cooking loss) and sensory attributes of broiler meat. However, phosphate had a smaller effect than bicarbonate.

Time series analysis to monitor and assess water resources: a moving average approach.

An understanding of the behavior of the groundwater body and its long-term trends are essential for making any management decision in a given watershed. Geostatistical methods can effectively be used to derive the long-term trends of the groundwater body. Here an attempt has been made to find out the long-term trends of the water table fluctuations of a river basin through a time series approach. The method was found to be useful for demarcating the zones of discharge and of recharge of an aquifer. The recharge of the aquifer is attributed to the return flow from applied irrigation. In the study area, farmers mainly depend on borewells for water and water is pumped from the deep aquifer indiscriminately. The recharge of the shallow aquifer implies excessive pumping of the deep aquifer. Necessary steps have to be taken immediately at appropriate levels to control the irrational pumping of deep aquifer groundwater, which is needed as a future water source. The study emphasizes the use of geostatistics for the better management of water resources and sustainable development of the area.

The utility of multivariate statistical techniques in hydrogeochemical studies: an example from Karnataka, India.

Quality of groundwater is controlled by many factors amongst which the interaction of river water with adjacent groundwater and mixing/non-mixing of different types of groundwater may be important. An attempt has been made to study these processes using multivariate statistical techniques such as factor and cluster analyses. The Nethravathi catchment (India) which is a tropical river basin draining the Precambrian crystalline province of peninsular India, has been selected for this study. Hydrogeochemical data for 56 groundwater samples were subjected to Q- and R- mode factor and cluster analysis. R-mode analysis reveals the inter-relations among the variables studied and the Q-mode analysis reveals the inter-relations among the samples studied. The R-mode factor analysis shows that Na and Cl with HCO3 account for most of the electrical conductivity and total dissolved solids of the groundwater. The 'single dominance' nature of the majority of the factors in the R-mode analysis indicates non-mixing or partial mixing of different types of groundwater. Both Q-mode factor and Q-mode cluster analyses shows that there is an exchange between the river water and the adjacent groundwater.

Effect of inoculation of mesophilic lactic acid bacteria on microbial and sensory changes of minced goat meat during storage under vacuum and subsequent aerobic storage.

Minced goat meat inoculated with cell suspensions of Lactococcus lactis ssp lactis (Lc. lactis) or Lactobacillus plantarum was stored under vacuum in PETPE film at 4°C and transferred to aerobic storage for 7 days in LDPE bags. During storage under vacuum, the lactic counts of the inoculated samples dropped followed by the development of spontaneous lactic flora. The pH of meat was lower in the treated samples than in the control. Towards the end of vacuum storage cell densities were lower than those in the control only for psychrotrophs in L. plantarum treatment and coliforms and staphylococcal counts in Lc. lactis treatment. There were increases in lactic counts in both treated and control samples during aerobic storage after previous vacuum storage of 18 days in trial 1 and 9 days in trial 2 with reductions in the counts of different bacterial groups and deterioration in colour of the treated samples compared with the control. When goat meat chunks were surface sanitized in alcohol and treated with lactic cell suspension and vacuum stored, there was development of acid and salty taste (acceptable) in the treated samples whereas the control showed a bland taste.

Effect of lactococcus lactis var. lactis biovar diacetylactis on bacterial counts, pH and total acidity of minced goat meat during refrigerated storage.

The mesophillic aerobic and psychrotrophic plate counts, pH and total acidity were determined in minced goat meat treated with Lactococcus lactis var. lactis biovar diacetylactis and stored at 4 °C. The inhibitory effect was pronounced when the initial contamination of the meat, particularly with psychrotrophs was low. Of pH and total acidity, pH was better correlated with microbial inhibition. There was development of odour (non-putrefactive) from the 4th day of storage reducing acceptability.

Effect of processing and storage on neutral lipids of buffalo meat.

Three muscles viz. Triceps brachii (TB), Longissimus dorsi (LD) and Biceps femoris (BF) from different anatomical locations of adult male buffaloes were stored after broiling and pressure cooking under refrigerated (4°C) condition for 3, 6, 9 days and 30, 60, 90 days under frozen (-10°C) storage. At the end of each storage interval they were analysed for total lipids, cholesterol contents and glyceride fractions i.e. monoglycerides (MG), diglycerides (DG), and triglycerides (TG). Muscles differed significantly in total lipids as well as contents of all glyceride fractions. Muscle LD had significantly higher total lipid content than TB and BF. Muscles differed significantly in their esterfied cholesterol (EC) contents. Heat processing increased total lipids, cholesterol, MG, DG and TG contents of all the buffalo muscles studied. Total cholesterol contents remained unchanged during refrigerated and frozen storage. However, EC, MG, DG and TG contents declined during storage. The influence of anatomical locations on fatty acid composition of neutral lipids was observed. The ratio of unsaturated to saturated fatty acids increased due to cooking. A gradual decrease in mono- and polyunsaturated fatty acids was recorded during refrigerated and frozen storage.

Physico-chemical and organoleptic properties of patties from hot, chilled and frozen goat meat.

The effects of processing hot versus chilled goat meat, as such and after freezing in chunk or mince forms, were studied in relation to physico-chemical and organoleptic properties of patties. The differences in the pH of the meat samples were non-significant (P < 0·05) at 3-4 h post mortem (PM) at room temperature (30°C) and after 24 h at 4°C. The yield of the broiled patties, prepared from hot meat at 3-4 h PM, was significantly lower (P<0·05) as compared to those from chilled meat. However, this trend was reversed, if processing of hot meat into patties was done within 1-2 h PM. Freezing of chilled meat in chunk or mince forms gave significantly higher (P < 0·05) cooking yields than freezing of hot meat in similar forms. The organoleptic scores of the raw-cooked patties were similar for all treatments. Freezing of precooked patties at -10°C for 10 days, thawing and reheating did not reduce most of the sensory scores significantly (P<0·05). Moisture, protein and fat contents of the broiled patties were not significantly (P<0·05) affected by the treatments. Standard plate count of hot versus chilled meat, for all levels of processing and storage, were within acceptable limits.

Relative Numbers of Coliforms, Enterobacteriaceae (by Two Methods), and Total Aerobic Bacteria Counts as Determined from Minced Goat Meat.

Coliforms Enterobacteriaceae and total aerobic bacteria poulations were determined for 32 samples of fresh minced goat meat. Surface counts of Enterobacteriaceae were significantly higher than the overlay counts and coliform counts. Ratios of the above counts to one another were determined. Ratios of surface counts to overlay counts of Enterobacteriaceae were more consistent than the ratios of either count to coliforms. Among the total aerobic bacteria count to indicator ratios, the ratios of the former to surface counts of Enterobacteriaceae were consistent.

A chemical assay method for the determination of aflatoxin residues in animal tissues.

A method is presented for the determination of aflatoxins in animal tissues. It consists of extraction of aflatoxins from the sample with methanol, treatment of the residue with a mixture of dimethoxymethane-methanol (4+1) to further precipitate proteins, evaporation of dimethoxymethane followed by a liquid-liquid defatting with hexane and heating of the methanol-water mixture before the transfer of aflatoxins into chloroform. Chloroform extracts are further purified by silica gel--acidic alumina--anhydrous sodium sulfate column chromatography.

Studies on the recovery of aflatoxin b1 injected into frozen beef at different intervals of storage.

Beef stored at --18 degrees C for 20,25,32,153, and 183 days showed a diminution in the recovery of injected aflatoxin B1. An unusual passing of aflatoxin in ether and hexane fractions of silica gel column was noted. Ether fraction contained aflatoxin B1-like substance from stored beef samples. Probable occlusion of aflaton B1 to meat constituents due to physico-chemical changes associated with muscle during storage was discussed.