Observations on Fecundity of Adult Spirometra tapeworm in Relation to Time of Highest Production of Eggs in Experimentally Infected Cats | Chapter 1 | Research Perspective on Biological Science Vol. 6

In the life cycle of Spirometra species, the cat is a definitive host. The adult worm develops in the small intestine and starts to discharge eggs in the faeces of the cat. The faeces can be used as a diagnostic material for the infection of a cat with Spirometra. In this study, five cats were used. Each cat was orally fed with the scolex of Spagana obtained from experimentally infected hamsters. Eggs were observed microscopically in the stool of cats.  Egg count using the McMaster slide was initiated from day one of egg production of eggs. Cats started discharging eggs on days 14, 12, 60, 13 and 10 post-infection. The highest number of eggs produced was on days 40, 65, 89, 33 and 25. The number of eggs per gram of faeces for each cat was 1,550, 1,350, 1,565, 1,300 and 1,050. Eggs per day for each cat were 50,220, 41,840, 41,040, 39,650 and 32,445 for Cats A, B, C, D and E, respectively. This study determined the first day the adult worm started discharging eggs, eggs per gram of faeces, the highest number of eggs produced and eggs produced per day.

 

Author(s) Details

Nicholas J. Kavana
Department of Microbiology and Parasitology, St. Francis University College of Health and Allied Sciences Ifakara, Tanzania

 

Please see the book here:- https://doi.org/10.9734/bpi/rpbs/v6/3836

 

Essential Oils against Salmonella Spp. in the Food | Book Publisher International

The primary objective of the study was to ascertain the antimicrobial effect of various concentrations of basil and thyme essential oils (1. 2.5 and 5%) on growth of two strains of bacteria from the genus Salmonella: Salmonella enteritidis (group D) - epidemic strain and Salmonella enteritidis (subsp. enterica subsp. ebterica serovar Enteritidis (D) ATCC 13076 - reference strain (S. enteritidis ES). The bacteria were introduced into the flour and chicken eggs used to make the pasta with eggs, under laboratory circumstances and in a mimicked industrial manufacturing process. used as ingredients to make the dough for pasta that uses eggs (the samples were exposed at 370C and 460C: the temperature of 370C was chosen because according to the literature data the ideal temperature for growth of bacterial cells of the genus Salmonella is 35 - 370C and 460C was pasta drying temperature applied in the industrial production of pasta and applied in the first phase of research in conditions of simulated production process).

In spite of the samples' enhanced basil and thyme essential oil concentrations. From the control to the target samples, the quantity of S. enteritidis RS and S. enteritidis ES bacterial cells steadily reduced at each subsequent stage of the manufacturing process. On the number of S. enteritidis RS and S. enteritidis ES bacterial cells in the pasta, the effect of the added concentrations of basil and thyme essential oils and the simulated process of pasta production demonstrated a high statistical significance at level p 0.001, while their interaction demonstrated a statistically significant influence at level p 0.01. The number of S. eteritidis RS and S. enteritidis ES bacteria in basic solution (physiological solution plus various concentrations of basil and thyme essential oils) in flour and eggs with micellar solution was statistically significantly impacted by the concentrations of basil and thyme essential oils, according to statistical models.

Author(s) Details:

Jasmina Stojiljkovic

Department Modern Food Technology, Faculty of Applied Sciences, University 'Nikola Tesla', Belgrade, Nis, Dusana Popovica 22a, 18000 Nis, Serbia.

Dragutin Djukic

Faculty of Agronomy, University in Kragujevac, Cara Dusana 34, 32000 Cacak, Serbia.

Zoran Stojiljkovic

Interspajs D.O.O., Sutjeskina 31, 17500 Vranje, Serbia.

View Book: https://stm.bookpi.org/EOSSF/article/view/7414