We report on the first case of fatal septicemia caused byBordetella hinzii. The causative organism exhibited a biochemical profile identical to that of Bordetella aviumwith three commercial identification systems (API 20E, API 20 NE, and Vitek GNI+ card). However, its cellular fatty acid profile was not typical for either B. avium or previously reported strains of B. hinzii. Presumptive identification of the patient's isolate was accomplished by traditional biochemical testing, and definitive identification was achieved by 16S rRNA gene sequence analysis. Phenotypic features useful in distinguishing B. hinzii from B. avium were production of alkali from malonate and resistance to several antimicrobial agents.

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Fourteen species of fungus were isolated from the lower digestive tract of 39 of 80 pigeons. Sixteen pigeons had concurrent isolations while two harbored three species. Fungi isolated were Allescheria boydii, Aspergillus spp., Candida krusei, Chrysosporium spp., Geotrichum candidum, Mucor spp., Paeciliomyces spp., Penicillium spp., Rhizopus spp., Rhodotorula spp., Scopulariopsis spp., Streptomyces spp., and Trichosporon cutaneum. There was no apparent evidence that these fungi were associated with clinical disease in any of the pigeons.

RESUMENSe consiguieron identificar 23 aislamientos de Gallibacterium anatis, a través de pruebas convencionales de cultivo y bioquímicas, confirmándose su identificación a través del método de PCR. Se les efectuó la prueba de difusión en placa para determinar la resistencia antimicrobiana a los antibióticos más utilizados en el área avícola. Los aislamientos fueron más susceptibles a ceftiofur (73 %) y florfenicol (68 %); todos los aislamientos mostraron resistencia marcada a penicilina, tilosina, lincomicina, ampicilina, enrofloxacina, oxitetraciclina, norfloxacina y cefalexina. La presencia de Gallibacterium anatis se asocia a problemas respiratorios y reproductivos en las poblaciones de gallinas de postura comercial. Los aislamientos mostraron una resistencia marcada a distintos antibióticos, probablemente por la medicación desmedida ante la presencia de este microorganismo. PALABRAS CLAVE: Gallibacterium anatis, PCR, Resistencia, Susceptibilidad, Antimicrobianos. ABSTRACTIt was able to identify 23 isolates of Gallibacterium anatis through conventional culture and biochemical tests, and identification confirmed through PCR method. A disk diffusion test determined antimicrobial resistance to commonly used antibiotics in the poultry area. Isolates were more susceptible to ceftiofur (73 %) and florfenicol (68 %). All isolates showed marked resistance to penicillin, tylosin, lincomycin, ampicillin, enrofloxacin, oxytetracycline, norfloxacin and cephalexin. The presence of Gallibacterium anatis is associated with respiratory and reproductive problems in populations of commercial laying hens. Isolates showed marked resistance to different antibiotics, probably due to excessive medication in the presence of this organism.

Identification of the predominant circulating biovars is important for controlling Gallibacterium anatis infections in poultry because efficient protection is based on the use of biovar-specific immunogens. Twenty-three isolates of Gallibacterium anatis were recovered from commercial laying hens with respiratory and reproductive clinical signs. Bacteria were identified as G. anatis based on morphology, biochemistry, and PCR testing. Biochemical analyses identified the isolates as biovar 6 which had not previously been reported in Sonora, México. Therefore, the recent finding of biovar type 6 could explain clinical presentations of this disease in immunized commercial laying flocks in Sonora.

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Ovine progressive pneumonia (OPP) is the most severe presentation of small ruminant lentivirus (SRLV) infection known as Maedi-Visna. Serological evidence in Mexico of the presence of this lentivirus was published in 1986. After that, studies revealed that SRLVs have a broad distribution in Mexico by detecting antibodies or/and molecular tests; however, a descriptive case of the disease has not been published. This work’s objective was to describe the diagnosis of a case of OPP through lesion description, serology, and molecular test. The histopathological study showed that lymph follicular hyperplasia, interstitial pneumonia, and smooth muscle hyperplasia were presented. The serological test demonstrated specific antibodies against the Maedi-Visna virus, and PCR analysis demonstrated a positive outcome. These results include the criteria for the diagnosis of OPP. The serological prevalence of this disease is presented, contributing to the knowledge of the ecology of this disease in the world. This work is the first case report of ovine progressive pneumonia in Mexico and evidence of seroprevalence in sheep herds from Sonora, Mexico.

La carne PSE es el resultado de la desnaturalización de las proteínas causada por la bajada rápida del pH después del sacrificio y eleva la temperatura de la canal. El objetivo fue determinar indicadores de calidad de la carne PSE en cerdos sacrificados en un rastro TIF en Sonora mediante técnicas objetivas y subjetivas. En 84 piernas de cerdo sin hueso se midieron las variables pH, temperatura y color. Para medir pH y temperatura, se utilizó un potenciómetro de inserción. Para el color en la pierna de cerdo, se utilizó la escala subjetiva ocular basada en 5 puntos de referencia Normal; Normal Claro; Tendencia PSE; PSE y DFD. Los resultados mostraron que los valores de pH influenciaron directamente la presencia de carne PSE en las piezas analizadas, ya que el pH final promedio después de 24 horas, fue de 6.2, pero hubo un gran porcentaje con valores de 5.6, lo que representó un 8% de las carnes que presentaron las características propias de color de carne PSE. Porcentaje considerado como normal dentro de una granja. La temperatura no tuvo influencia en las muestras. Este estudio también demostró cómo cambia las características fisicoquímicas y tecnológicas en la carne, ya que se puede aprecia como el rendimiento va disminuyendo conforme va en descenso el color de la carne hasta llegar al color PSE, donde se tiene un mínimo rendimiento de la pieza, pierde mucha agua por goteo y el pH disminuye, causando todos los problemas que se presentan en una carne PSE.