Infections in poultry cause economic loses and in some cases human health problem worldwide. The most common infections are associated with salmonellosis, colibacillosis, campylobacteriosis, and others. Infections caused by these pathogens, often through poultry products, are also serious public health issues. The practice of phage therapy, which uses bacterial viruses (phages) to treat bacterial infections, has been around for almost a century. The universal decline in the effectiveness of antibiotics has generated renewed interest in revisiting this practice. The high success rate and safety of phage therapy in comparison with antibiotics are partly due to their specificity for selected bacteria and the ability to infect only one species, serotype or strain. Conventionally, phage therapy relies on the use of naturally-occurring phages to infect and lyse bacteria at the site of infection. This mechanism does not cause the destruction of commensal bacterial flora. In this review, we highlighted recent diverse advances in the field of phage research, going beyond bacterial control using whole phage, diagnostics, novel drug delivery systems, phage-based vaccine, bio-nanotechnology and application of bacteriophages in poultry production as an alternative means of eliminating pathogens.

Keywords: Bacteriophage, Bacteriophage-based tools, Bacteriophage therapy, poultry

This study determined the appropriate time of microwave oven treatment for destroying pathogenic organism of hotdog sold in a fast food restaurant at retail shop. 30 hotdog samples were collected from Masud Confectionary, at KR Market of Bangladesh Agricultural University. All hotdog samples were inoculated into Eosin Methylene Blue (EMB) agar, Salmonella Shigella (SS) agar, and Mannitol Salt (MS) agar. Colonies on MS agar were characteristics of Staphylococcus spp. Organisms were confirmed by sugar fermentation test, catalase test, coagulase test and polymerase chain reaction (PCR) assay. Organoleptic quality study was done by a panel of experts with standard protocol. 20 samples were positive to Staphylococcus spp. The total viable count (TVC) and total staphylococcal count (TSC) of premicrowave oven hotdog samples were 5.19 log CFU/g and 5.05 log CFU/g respectively. Similarly, for 30sec, 45sec, 1min and 2min post microwave oven treated samples, TVC and TSC were 4.93 log CFU/g. and 4.78 log CFU/g; 3.76 log CFU/g and 3.56 log/g; 2.88 log CFU/g and 2.61 log CFU/g and nil respectively. Increased time of microwave heat treatment significantly reduced the TVC and TSC in the hotdog and 2min microwave oven treatment completely killed all bacteria. The organoleptic quality revealed that 1min microwave treated samples should be served for consumption. This study recorded that coagulase negative staphylococcus (CNS) resistance against. Tetracycline, ciprofloxacin azithromycin, amoxicillin, and oxacillin. Data of this study suggest that hotdog sold in the fast food restaurant carried multidrug resistant CNS that might pose public health hazard.

Keywords: Coagulase negative Staphylococcus (CNS), Hotdog, Multidrug Resistant, Organoleptic quality.

The present study was to investigate the bacterial content in water, sediments and fish samples and to determine the water quality parameters (water temperature, dissolve oxygen, pH and transparency) in different ponds (Lalkomol, Nilkomol, Salsabil, Jalpoddo, Tarangatonu and Nildighi) in Patuakhali Science and Technology University (PSTU) campus, in the consecutive three season (rainy, winter and summer). Water quality parameters were determined using HANNA test kit and bacteriological study was conducted following standard plate count (SPC) method. Different water quality parameters in different seasons among the different ponds in PSTU campus were significantly correlated with each other’s. Air temperature showed strongly positive relationship with water temperature and water temperature showed positive relationship with transparency, pH and DO. Transparency showed positive relationship with pH and negative relationship with DO. On the other hand pH showed positive relationship with DO. Among the three samples and three seasons for the study, in fish sample and summer season had higher bacterial load than other sample and seasons. All fish, water and sediment sample in different rainy, winter and summer seasons, the total viable count of bacteria in fish were higher than the recommended limit for fish. Improve water quality, proper hygiene and sanitation steps should be taken into consideration to reduce bacteria thus for public health safety especially for the employee and people adjacent to PSTU.

 Keywords: Bacterial load, water, fish, sediment, water quality

The aim of this study was to determine bacterial load in street vended spicy puffed rice (jhalmuri), to isolate and identify the common food borne bacteria, and to know the antibiogram profile of the isolated bacteria. Samples were collected from different vendors at Sadar Upozila, Dinajpur, Bangladesh. Total viable bacteria were counted, and the samples were inoculated into various selective media. The bacteria were identified through cultural properties, staining characteristics and biochemical tests. Antibiotic sensitivity of the bacteria were conducted using disc diffusion method. Among 20 samples, all (100%) had bacterial contamination. The total viable count (TVC) in the samples were ranged from 8.4×10³ CFU/g to 3.24×10⁷ CFU/g. From the samples Pseudomonas aeruginosa (37.5%), Staphylococcus aureus (25%), E. coli (19.5%) Bacillus cereus (13%) and, Bacillus subtilis (5%) were isolated and identified. Antibiotic sensitivity test showed that Bacillus subtilis, Staphylococcus aureus, and Pseudomonas aeruginosa were sensitive to Chloramphenicol (60%) and Ciprofloxacin (60%). Bacillus cereus was moderately sensitive to Chloramphenicol, Ciprofloxacin and Kanamycin; E. coli was moderately sensitive to Chloramphenicol and Ciprofloxacin;  Staphylococcus aureus and E. coli were found resistant to Kanamycin (40%). All isolates were found 100% resistant to Amoxycillin, Cefixime, Cephalexin, Neomycin and Ceftriaxone. Presence of coliforms in the sample might be due to poor quality of water, unhygienic vendor places and poor personal hygiene of vendors. The results of this study suggested that street vended ready to eat (RTE) foods should be manufactured under good hygienic practices.

 Keywords: Antibiotic resistance, Bacterial load, Identification, Spicy puffed rice

This experiment was conducted to evaluate the effects of Neem (Azadirachta indica) and Kalo Jeera (Nigella sativa) powdered supplementation in drinking water as a growth promoter in broiler chickens. A total of 20 day-old Cobb 500 broiler chicks were purchased from local hatchery (Nourish Poultry & Hatchery Ltd.) and after seven days of acclimatization chicks were randomly divided into two groups, A and B. The group A was kept as a control and not treated. The group B was supplemented with Neem and kalo jeera powder with feed and water. Weekly observations were recorded for live body weight gain up to 5th weeks and hematological tests were performed at 35th day’s age of broiler to search for hematological changes between control (A) and treatment (B) groups. The initial body weight of groups A and B on 1^st day of this experiment were 42.30±2.56 gm and 42.90±3.35 gm, respectively and after 35th day of experiment final body weight were 1500±47.39 gm and 1765±58.96 gm, respectively; the net body weight gain were 1458±43.59 gm and 1723±54.30 gm, respectively and economics of production were analyzed and found that net profit per broiler was Tk. 11.33 and Tk. 23.48, respectively. The treatment group B was recorded statistically significant (at 1% level) increase for live body weight than that of control group A. The results suggest that better growth performance could be achieved in broilers supplemented with Neem and kalo jeera.

Key words: Broiler, growth performance, Neem, Kalojeera, efficacy

This study was designed to know the hygiene practices of street food vendors in the different areas of Barisal city, Bangladesh. Cross-sectional descriptive data were collected from 91 vendors pre-structured through questionnaire. Among street food venders, 96.7% were male, 69.2% up to primary level educated, and 50.5% were 25 -40 years aged. Maximum 40.7% had monthly 10,000-15,000 BDT income. Highest 38.5% settings located in commercial places, 65.9% considered price as main attribute of raw material and only 5.5% concerned about expire date. Manually driven Rickshaw used by maximum 47.3% to transport raw material and 30.8% used onetime polythene bag to carry. Uncovered food settings were 51.6%, only 49.5 % washed hand before preparation of food, 70.3% used only water to wash their hands, and 60.4% did not wash plate before serving food. For food preparation, 9.9% used pond water, 78% provide tube well water for drinking. Smoking and chewing were observed in respectively 12.1% and 45.1% vendors during food preparation.   When feel sickness, 38.5% vendors continue business and, 59.3% reformed left over items to sell next day. Regular training of vendors and awareness and monitoring program can ensure more safe practices in street food business in the study area.

 Keywords: Barisal, Hygiene, practices, street food, vendors