Ahmadi S.A.,Kabul University |
Shalmali,Government of Himachal Pradesh |
Kumar Y.,Central Research Institute CRI |
Brahmne H.G.,Central Research Institute CRI
Journal of Communicable Diseases | Year: 2012
In the present study, a total of 85 ready to eat meat and meat products were collected from 11 tourist's places of Himachal Pradesh to examine the prevalence of Salmonella spp. and Escherichia coli during May 2010 till April 2011. Out of 33 samples, meat curry and 25 samples of non-veg momo, 4(12.12%) and 1(4.0%) were found to be positive for Escherichia coli. respectively. All the 5 E. coli isolates obtained were belonged to four different serotypes (O8, O89, O60 and O Rough). 40% of the E. coli isolates were found to be multi drug resistant (MDR) and maximum resistance was showed to Ampicilin. All the isolates were highly sensitive to Chloramphenicol. However, Salmonella spp. could not be isolated from any of the ready to eat meat and meat products. The present study reveals that the contamination of ready to eat foods of animal origin with E. coli could be an important factor of gastrointestinal illness in the consumers.
Datta T.,National Institute of Communicable Diseases |
Sharma D.,Central Research Institute CRI |
Gandhoke I.,National Institute of Communicable Diseases |
Khare S.,National Institute of Communicable Diseases |
And 2 more authors.
Journal of Communicable Diseases | Year: 2011
Since introduction of the pertussis vaccine in 1940's the morbidity and mortality due to the infection has been markedly reduced all over the world. However the adverse effects of the inactivated whole cell pertussis vaccine like pain, swelling at the site of injection, fever, vomiting anorexia, persistent crying & drowsiness have been the cause of great concern, till date. Also the safety concerns over the use of thiomersal as an inactivating agent as well preservative have been raised in the recent past. Studies in many countries have been initiated to reduce or replace thiomersal & using other inactivating agents in the vaccines. Limited studies have been conducted in India. The present study has been undertaken as an attempt to reduce the quantity of thiomersal and modification in the procedure of production of the pertussis vaccine to reduce the toxicity, to produce better quality of whole cell pertussis vaccine. To achieve this, at the time of production of the whole cell pertussis vaccine, at Kasauli, as per the standard procedure recommended by WHO, three parallel batches of the pertussis culture were inactivated in fermenter before harvesting and thiomersal was used only one time for suspending the bacterial mass after harvesting. The resultant modified vaccine so prepared when tested showed that it was of better quality as compared to the one produced by standard procedure, when tested in mice.