Coronavirus disease 2019 (COVID-19) is a pandemic that affected almost all countries worldwide with more than 29,439,120 confirmed cases and 932,486 deaths recorded till on September 14, 2020. However, on May 25, 2020, after 2 months from the first reported case of COVID-19 in Libya, the country was among very few countries in the world that had very few cases of COVID-19 with a total of 75 confirmed cases and three deaths during the first 2 months since the detection of the first case on March 24, 2020. Based on the global epidemiological pattern of the disease, the magnitude of COVID-19 in Libya could have been much worse. However, the reality is eccentrically different and the epidemiology exhibited different scenario with very few cases being recorded during the first 2 months of pandemic in Libya. In this article, a review of COVID-19 situation in Libya is presented with thoughts about the potential reasons that could explain the very few cases of COVID-19 in the country in context with the global figures of the pandemic.
Ibrahim Eldaghayes(11-2020)

Effect of organic acids on cecal bacteria count in chicken under heat stress
Abdulatif Asheg(1-2013)

Abstract Background: Whole muscle meat, meat products, and seafood contain different nutrients in adequate quantity providing a better environment for presence and replication of different microorganisms. There are underreported and inaccurate estimations of foodborne diseases due to the lack of effective surveillance systems in Libya. Aim: To determine the extent of microbiological contamination of whole muscle meat, meat products, and seafood. Methods: A total number of 731 samples of retail meat were collected from different stores in four cities in Libya. Samples were analyzed for aerobic plate count and subjected to microbiological enumeration and isolation techniques, followed by molecular identification by PCR and partial sequencing of 16S rDNA. Results: The results showed contamination of samples with enteric and spoilage bacteria. Fifteen genera of spoilage bacteria yielded 149 isolates which were detected and identified by PCR and partial sequencing of 16S rDNA as: Proteus spp., Provedencia spp., Raouttella ornithinolytical, Citrobacter spp., Enterobacter spp., Morganella morgi, Shewanella algea, Rhodobacter capsulatus, Listonella pelagia, Kluyvera spp., Pectobacterium spp., Brenneria spp., Klebsiella spp., Acintobacter radioresistens, and Pantoea spp. While for pathogenic bacteria, 143 isolates distributed among nine genera were identified by PCR and partial sequencing of 16S rDNA as: Bacillus spp., Escherichia spp., Shigella spp., Enterococci spp., Cronobacter spp., Staphylococci spp., Salmonella spp., Aeromonas spp., and Vibrio spp.. Many isolated bacteria are zoonotic bacteria with high importance for public health. Conclusion: Excessive handling and processing of meat and meat products seems to be one of the poorest microbiological qualities. These findings ought to be helpful in risk assessments and quality assurance of meat in order to improve food safety.
Hesham Taher Naas(9-2020)