Pathological Study On Experimental Infection With Mycoplasma Mycoides Subspecies Capri In Different Age Groups of Goats

Introduction: To determine clinico-pathology caused by Mycoplasma mycoides subspecies capri (PG3) in goats of different age groups and antibody titers. Methods: Twenty-one goats of three age groups viz; 1, 2 and 3 years with 7 goats of each age. Goats were divided in four groups i-e; G1, G2, G3 each contain 5 goats of each age while G4 comprise 6 goats; 2 from each group. Goats in G1, G2 and G3 were infected with Mycoplasma mycoides (PG3) dose (1×107 CFU/ml/kg) whereas, G4 was kept as control. Clinical examinations were recorded at 12-h intervals. The blood samples collected were tested through cELISA and the specimen of trachea, lungs, kidney, and liver were collected at the end of experiment for gross and histopathology. Results: Temperature, respiratory rate, pulse rate nasal discharge, coughing and lacrimation were noted higher in G1 compared to G2 and G3 groups. Gross pathology showed severe multifocal and diffused necrosis G1 compared to G2 and G3 groups. Histopathology showed sloughing of tracheal mucosa in all groups while hypertrophic secretary glands in G1. Lungs showed emphysema in all groups except G4. Kidneys showed glomerulonephritis while Liver showed congestion and hyperemia in all groups. cELISA, revealed the antibody titers rose from 1st to 3rd week post infection afterwards, reduced slowly. Antibody titers were higher in G1 compared to G2 and G3 groups. Conclusion: Mycoplasma mycoides subspecies capri (PG3) can cause infection in goats of all ages, yet the infection is more severe in young animals compared to old

Heat Inactivation of Avian Influenza (H7N3) Virus In Experimentally Infected Chicken Meat

Introduction Avian influenza virus (H7N3) cause severe systemic disease in chickens and can be persisted in infected chicken meat that cause public health concern. Influenza viruses are heat liable but parameters for heat inactivation have not been known. Methodology The study investigated the quantitative heat inactivation of H7N3 virus from experimentally infected chicken meat. Twenty (20) sero-negative broiler chickens of 04 weeks age were divided into two group viz A (control) and B artificially infected by giving 0.1ml of 106 embryo infectious dose 50 (EID50) (H7N3) virus through intranasal route. Birds were slaughtered on day 9 post infection and tissues (trachea, kidney, lungs and liver) were collected. Inactivation curves were determined at temperature 60, 61, 62, 63 and 64°C. Results Based on D values, time to inactivate H7N3 virus depends on viral titers and inversely related to temperature. This study investigated confirmed that H7N3 virus was effectively inactivated in chicken meat at 60°C in 4 minutes while at 64°C in 1 minutes. Moreover, protocols per log EID50/g reduction in terms of D values at 60 and 64°C were noted 120 and 30 sec, the coefficient of regression ranged as 0.941 to 0.889