Relationship of Salmonella isolation with different serum and inflammatory intestinal parameters in natural fowl typhoid outbreaks from laying hens.

Our study was undertaken to determine the best samples and selective-differential plating media to be used for Salmonella spp. isolation. We also compared hematological and serum biochemical values, Salmonella biovar Gallinarum (SG) detection (isolation and serological test), and inflammatory intestinal response (fecal leukocyte) in laying hens with naturally occurring fowl typhoid outbreaks.

Relationship of Salmonella infection and inflammatory intestinal response with hematological and serum biochemical values in laying hens.

There are few studies about the blood serum of laying hens infected with Salmonella. The differential leukocyte count and blood chemistry values are an important aid in the diagnosis of human diseases, but blood parameters in the avian species are not well known. On the other hand, invasive forms of bacterial gastroenteritis, like Salmonella, often cause intestinal inflammation so this study was undertaken to find a biomarker of Salmonella infection and inflammatory intestinal response in the hematological or serum biochemical parameters in laying hens.

Determination of aflatoxins and zearalenone in different culture media.

Some molds produce desirable changes in food, but most are merely esthetically undesirable. There has also been an increasing awareness that certain metabolic products of some molds commonly found on foods and feed are dangerous to humans and animals. These toxin substances, mycotoxins, are secondary metabolites produced by different fungi, especially Aspergillus, Penicillium, Fusarium, and, to a lesser degree, Alternaria.

Fungal isolation and enumeration in foods.

Humans have now been growing and storing enough food for a long enough time that some rapidly evolving organisms, such as fungi, are moving into niches created by the exploitation of certain plants as food. Food is expected to be nutritious. The most important of the physicochemical conditions that affects fungal growth is related to the biological state of the food.