Evolutionary History of Rabies in Ghana

Rabies virus (RABV) is enzootic throughout Africa, with the domestic dog (Canis familiaris) being the principal vector. Dog rabies is estimated to cause 24,000 human deaths per year in Africa, however, this estimate is still considered to be conservative. Two sub-Saharan African RABV lineages have been detected in West Africa. Lineage 2 is present throughout West Africa, whereas Africa 1a dominates in northern and eastern Africa, but has been detected in Nigeria and Gabon, and Africa 1b was previously absent from West Africa. We confirmed the presence of RABV in a cohort of 76 brain samples obtained from rabid animals in Ghana collected over an eighteen-month period (2007–2009). Phylogenetic analysis of the sequences obtained confirmed all viruses to be RABV, belonging to lineages previously detected in sub-Saharan Africa. However, unlike earlier reported studies that suggested a single lineage (Africa 2) circulates in West Africa, we identified viruses belonging to the Africa 2 lineage and both Africa 1 (a and b) sub-lineages. Phylogeographic Bayesian Markov chain Monte Carlo analysis of a 405 bp fragment of the RABV nucleoprotein gene from the 76 new sequences derived from Ghanaian animals suggest that within the Africa 2 lineage three clades co-circulate with their origins in other West African countries. Africa 1a is probably a western extension of a clade circulating in central Africa and the Africa 1b virus a probable recent introduction from eastern Africa. We also developed and tested a novel reverse-transcription loop-mediated isothermal amplification (RT-LAMP) assay for the detection of RABV in African laboratories. This RT-LAMP was shown to detect both Africa 1 and 2 viruses, including its adaptation to a lateral flow device format for product visualization. These data suggest that RABV epidemiology is more complex than previously thought in West Africa and that there have been repeated introductions of RABV into Ghana. This analysis highlights the potential problems of individual developing nations implementing rabies control programmes in the absence of a regional programme

The Coccidia species parasitizing the domestic goat in Nigeria

No abstract

A comparison of two meat preservation methods

No Abstract

Bacteriological Assessment of Quality of Water Used at the Bodija Municipal Abattoir, Ibadan, Nigeria

The water used for cleaning procedures and meat processing in the abattoir must meet drinking water standards. It must be freeof chemical substances or microorganisms in amounts that could cause hazards to health. The bacteriological status of water supply to the Bodija Municipal Abattoir, Ibadan, Oyo State, Nigeria, was evaluated. Water samples from different sources within and around the abattoir were collected and examined. Average coliform count per 100 ml and confirmatory Escherichia coli counts per 100ml respectively were determined using the multiple tube method. The surface tank had the highest mean coliform count of 173.6 ± 10.9 per 100 ml, while the borehole had the lowest mean count of 17.0 ± 8.1 coliform per 100 ml. The confirmatory Escherichia coliform count per 100 ml was highest for wells (20.8 ± 18.5) and lowest for borehole (1.0 ± 0.07). A significantly higher number of the samples(

The Efficacy of the clay meat ball as a method of traditional meat preservation

Keywords: meat ball, protein, mineral content This work was carried out to determine the effectiveness of the use of clay meat balls (an African traditional method of preserving meat) in extending the shelf life of meat over a period of months against microbial (bacterial and fungal) spoilage and contamination without adversely affecting the protein and mineral contents of the meat. The methods of oven drying and proximate analysis were applied for the study. Kundi had a higher crude protein value of 35.61% while meat from clay ball had 29.67% and fresh meat had 21.28%. The levels of calcium, iron, potassium and sodium were higher in clay balls than in Kundi. The zinc content in Kundi was higher than in meat clay balls. The meat in the clay balls were more attractive in colour and more tasteful than Kundi. It was concluded that heated clay meat ball method of preservation would be a better alternative for a traditional meat processor. Trop. Vet. Vol. 20(4) 2002:197-20

Pauta verde: uma experiência em jornalismo ambiental

Universidade Estadual Paulista (UNESP), Departamento de Comunicação Social, Faculdade de Arquitetura, Artes e Comunicação de BauruUniversidade Estadual Paulista (UNESP), Departamento de Comunicação Social, Faculdade de Arquitetura, Artes e Comunicação de Baur

Concentration profile of selected polycyclic aromatic hydrocarbon (PAH) fractions in some processed meat and meat products

This study investigates the concentration pro-files of selected polycyclic aromatic hydrocarbon (PAH) fractions in selected processed meats, in order to evaluate their dietary and health implications. Smoked, grilled and boiled meat products were bought from different locations in Cape Town and Cape Town environs. PAHs were extracted from each meat sample according to standard methods. The concentrations of benzo[k]fluoranthene (BkP), benzo[a]pyrene (BaP), indeno[1, 2, 3-cd]pyrene (IP), and benzo[g, h, i]perylene(BghiP) in the processed meat extracts were determined using a gas chromatograph coupled with flame ionization detector. Total PAH concentrations in smoked, grilled and boiled chicken fillets, pork, and beef stripes were ranged 2.79, 0.99, 2.33 lg/kg; 19.11, 11.17, 15.04 lg/kg; and 14.84, 9.29, 7.20 lg/kg respectively. There were significant differences (p[0.05) in the concentration levels of PAHs detected in different types, with the highest levels observed in smoked pork meat. The concentration of BkP, BaP, IP and BghiP detected in the various meat samples were below the EU and WHO dietary exposure limit

Optimization of an analytical method for determination of pyrene in smoked meat products

In the present study, an analytical method was optimized for determination of pyrene by solid-phase extraction in Turkish foodstuffs including chicken and grilled meat samples. In accordance with this purpose, all of the parameters that may affect the signal of pyrene during analysis processes were optimized using high-performance liquid chromatography– mass spectrometry system. The optimized parameters for column temperature, injection volume, mobile-phase flow rate, and fragmentor potential were found to be 45 °C, 60 μL, 0.6 mL min−1, and 130 V, respectively. The optimized high-performance liquid chromatography–mass spectrometry method was applied for the determination and evaluation of pyrene in food samples that include chicken and grilled meat. The pyrene amount in meat samples was obtained in the range from 2.3 to 4.4 μg kg−1 for the normal grilled meat and chicken samples and from 12 to 135 μg kg−1 for exceedingly grilled samples. The results show that the concentration of pyrene is significantly dependent on the type of meat sample and cooking source. The limit of detection and quantitation was found to be 0.5 μg L−1 and 1.53 μg L−1, respectively