Considering the intensive trading nowadays, the honey from the local market was tested for the presence of the six most common bee viruses. To prove the suitability of honey as a sample for the bee viruses detection, the set of different sample types taken directly from the hives we comparatively tested. The study included 30 samples of domestic and 5 samples of imported honey. Additionally, we tested 40 sets of samples including live bees, dead bees, and the honey taken from four apiaries for the evaluation of honey suitability for the virus detection, Two out of the six most common bee viruses were detected in the samples of honey from the market. Black queen cell virus (BQCV) genome was found in 24 domestic honey samples and Kashmir bee virus (KBV) genome was detected in one sample of imported honey. The nucleotide sequences of 24 BQCV isolates showed the highest identity (86.4%) with strains from Europe at the polyprotein gene, whilst the Serbian isolates between each other showed 98.5% similarity. By comparative testing of the different type of samples, in three out of four apiaries BQCV genome was detected in both bees and honey. Evaluating the suitability of honey for the detection of the viral disease by simultaneous testing of live, dead bees, and honey from the same hive, it was shown that the honey can be successfully used for the detection of BQCV. Since, as of yet, there has been no evidence of KBV circulation in Serbia, after its detection in imported honey, there is a substantial risk of its introduction and consequently the need for its surveillance. Therefore, the programs of bee diseases screening should be included in the regular control procedures for the international trade. In addition to this benefit, honey gives an opportunity to beekeepers for continuous monitoring of bees’ health status.
The aim of this paper was to investigate the morphology, localization and typization of abomasal ulcers in high-yielding dairy cows, as a contribution to the existing knowledge on the subject. A total of ten high-yielding dairy cows which died during the period of early puerperium and two Holstein heifers which died in late pregnancy after transport to a new location were investigated in this study. Samples of altered abomasal tissue were taken at necropsy for further histopathology and mycology investigations. The disclosed ulcerations of the abomasums in twelve investigated animals differed among them not only as far as localization and morphology are concerned, but also in the degree of intramural penetration. Such differences distinguished them into four types. Ulcerations of type one and type two, recorded in two heifers and six cows, as well as in one cow with lymphoma of the abomasum. Perforating ulcer of type three, with circumscripted peritonitis was diagnosed in one cow in the corpus of the abomasum close to the curvatura major. An interesting finding was the simultaneous occurrence of type four perforating ulcer and ulcer-type one, which were located next to each other. Histopathological examination of the structure of the ulcerated abomasum dyed with the hematoxylin-eosin method showed that coagulation necrosis in the area of the ulceration revealed a moderate inflammatory infiltrate in the lamina propria. In the cow affected with lymphoma, a copious tumorous lymphoid infiltrate was concurrent. Mycotic ulcerative abomasitis was described in a cow seven days after calving. In these lesions Aspergillus fumigatus and Mucor spp. were isolated. Histopathological analysis of tissue samples dyed with the Grocott method, described septed and nonsepted hyphae in the blood vessels and surrounding tissue of the tunica mucosa and submucosa
Salmonella is a common contaminant of pork and can present a health hazard to consumers. Therefore, for an effective control, the entire supply chain must be involved. The aim of this paper is to examine the survival of Salmonella Typhimurium in pork minced meat and skin at different temperatures and time. In minced meat, stored at +4 ± 0.5 o C during 72 h, the number of Salmonella Typhimurium of all three examined strains A, B, and C decreased (p<0.01). In minced meat, stored at +10 ± 1 o C after 72 h, the number of Salmonella strain A was significantly higher (p<0.01), while for strains B and C, no statistically significant difference was determined (p>0.05). On the skin, stored at +4 ± 0.5 o C during 72 h, the number of Salmonella of strains A and B decreased (p<0.01), while for strain C, no statistically significant difference was determined (p>0.05). On the skin, stored at +10 ± 1 o C during 72 h, the number of Salmonella of strains A and C decreased (p<0.01), while for strain B, no statistically significant difference was determined (p>0.05).
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