Wisam Raheem
@qu.edu.iq
Department of Public Health
University of Al- Qadisiyah
RESEARCH INTERESTS
public health, meat hygiene
Scopus Publications
Scholar Citations
Scholar h-index
Scopus Publications
Orooba Faja, Afrah Mhyson, Wisam Atiyah, Basima Mohammed, and Azal Adnan
ScopeMed
Background: Food safety is an important subject that global cheese industry increases the awareness upon. This urges these economic sectors to elevate the level of research to minimize cheese contamination with pathogenic bacteria, such as Salmonella. Aim: Based on these merits, this study was conducted to genotype Salmonella spp isolated from cheese samples of local stores in Al-Diwaniyah City, Iraq. Methods: The study used 41 samples of local fresh unsalted white cheese in a selective-growth based isolation of Salmonella. These isolates were confirmed utilizing a slide-agglutination (SA) test and VITEK® 2 system (V2S). Then, the isolates were subjected to conventional PCR and sequencing techniques that both targeted the 16S rRNA gene. For subtyping, the Salmonella isolates were subjected to a random amplified polymorphic DNA (RAPD)-PCR method. Results: The results of both SA and V2S revealed the presence of 14 (34.2%) isolates of Salmonella spp. in the cheese samples. The PCR confirmed 6 (42.9%) of these isolates, which further were defined with close nucleotide similarity (98.03%) and (97.88%) to different world isolates, such as Salmonella enterica subsp. Arizonae and Salmonella enterica subsp. enterica serovar Typhi, respectively. The RAPD-PCR findings showed different fragments for all the tested isolates. Conclusion: The present study indicates that the samples of the local fresh unsalted white cheese contain different Salmonella genotypes, which could be originated from different contamination sources.
Wisam R Atiyah and Mohanad F Hamood
Baghdad University College of Veterinary Medicine
This study was conducted in order to find out the effect of Spirulina platensis (S. platensis) algae mixed with drinking water (2%) on the production performance of broiler chickens infected with or without Enterococcus faecalis (E. faecalis) and compare it with the effects of probiotics (containing Lactobacillus acidophilus, L. casi, L. reuteri, and Bacillus subtillis), prebiotics (containing antioxidants and a group of vitamins) as well as oxytetracycline. The experiment included 350 one day old (Ross-308) broiler chicks, randomly divided into 7 groups by 50 chicks per group for 35 days. The groups were divided as follows: T1: infected experimentally with E. faecalis only, T2: treated with S. platensis, T3: infected experimentally with E. faecalis and treated with 2% S. platensis, T4: infected experimentally with E. faecalis and treated with probiotic, T5: infected experimentally with E. faecalis and treated with prebiotic, T6: infected experimentally with E. faecalis and treated with oxytetracycline, and T7: control group without any addition. Weekly live body weight and weekly body weight gain were measured as well as weekly feed intake and feed conversion rate for broiler chickens were estimated. The current study proved that S. platensis algae added to drinking water (2%) in T2 and T3 groups had caused a significant increase (P<0.05) in the weekly live body weight and weekly body weight gain, Spirulina also caused a significant decrease (P<0.05) in weekly feed intake and feed conversion rate for broiler chickens. Therefore, S. platensis could be a suitable alternative to some feed additives such as probiotics, prebiotics, and antibiotics in addition to the ability of Spirulina to reduce the symptoms of E. faecalis.
Mansoor J. Ali, Wisam R. Atiyah, Monyer A. Al-Fatlawi, and Saba F. Khlaif
University of Mosul
Afrah S. Mhyson, Wisam Raheem Atiyah, and Ali Abd Sharad
Africa Health Research Organization