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Samples from patients who reported to in-patient ENT unit of Aminu Kano Teaching Hospital, Kano were isolated for further microbiological assessment. One hundred (100) from both male and female patients comprising 55 ear swabs, 30 and 15 throat and nose swabs respectively were screened between February and April 2014 and the samples were analysed using culture technique, direct microscopy and identification of bacteria (using API 20E strip). Finding from the study identified eight genera of bacteria i.e. Escherichia coli, Haemophilus streptococcus, Klebsiella pneumoniae, Proteus mirabilis, Proteus vulgaris, Pseudomonas aeruginosa, Staphylococcus aureus and Streptococcus pneumoniae. Staphylococcus aureus recorded the highest rates (24.17%) which was isolated in ear, nose and throat swabs, while P. aeruginosa has (19.78%) isolated in only ear swabs. The numbers of microorganisms isolated are as follows: 52 (ear), 14 (nose) and 25 (throat).

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Background: Penetrating neck injury is a major trauma mechanism present in about 5%–10% of trauma patients with an estimated mortality of 3%–10%. The management of these injuries is dependent on the anatomical level of injury. Objectives: The objective of the study was to document the clinical and operative findings as well as the treatment outcome among our patients who underwent neck exploration for penetrating neck injuries. Materials and Methods: A retrospective review of patients who had neck exploration for penetrating neck injury between January 2012 and December 2018 was done. Results: Thirty-five patients all of whom had surgical neck exploration were included. The age ranged from 15 to 62 years with a male: female of 7.8:1. The mean age was 30.7 years with standard deviation of ± 12.5 years and the peak age of occurrence of 20–29 years. The mechanism of injury was commonly arrow injury in 9 (25.7%) and suicidal cutthroat in 7 (20%) patients. Thirty-two (91.4%) patients presented with stable vital signs. Zone II neck injuries were most prevalent, seen in 23 (65.7%) patients. Laryngeal injury in 7 (20%) and soft-tissue injury in 7 (20%) of the patients were the most common intraoperative findings. The complication rate of 17.1% with a mortality rate of 2.9% was recorded. There was a statistically significant association between the presence of vascular injury and the development of complications after exploration (Chi-square = 5.666, P = 0.017). It was also a significant positive predictor of complication following neck exploration (odds ratio = 0.017, P = 0.048). Conclusion: Male young adults were most involved, commonly from arrow and stab injuries. Although laryngeal and soft-tissue injuries were predominant, vascular injuries were most associated with postoperative complications.

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Salmonellae are highly pathogenic foodborne bacteria able to cause infection even at low doses. Infection by Salmonella from contaminated foods leads to gastrointestinal disease known as salmonellosis. Raw beef can be a source of human infection if the meat products are not properly handled, stored or cooked. This study aimed to investigate the prevalence and concentration of Salmonella in the raw beef sold at wet markets and hypermarkets in Serdang, Selangor, Malaysia, using MPN-PCR and MPN-plating on Xylose Lysine Deoxycholate (XLD) medium. In addition, Salmonella isolates recovered from the samples were tested for antibiotics susceptibility using Kirby-Bauer antibiotic susceptibility testing. The incidence of Salmonella in the raw beef samples using plating and PCR methods were 64.63% (53/82) and 17.07% (14/82) respectively. The microbial concentration of Salmonella in raw beef samples ranged between 3-4600 MPN/g by MPNplating and 3-30 MPN/g by MPN-PCR approach. All isolates were found to be susceptible to imipenem, gentamicin, kanamycin, and chloramphenicol but resistant to cephalothin. It can be deduced from the results that raw beef can be a reservoir for Salmonella infection and the use of cephalothin (30 μg) in the treatment of infection due to these strains could be ineffective. Preventive measures such as proper temperature control as well as proper handling of raw beef in the market place are crucial to the minimization of any potential health hazard posed by this foodborne pathogen.

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