The Corona virus disease 19 (COVID-19) is a new global pandemic. World Health Organization (WHO) declared COVID-19 a public health emergency of international concern. Health Care Works (HCWs) are the primary sectors in contact with suspected patients. Thus, the knowledge, attitudes and practices of HCWs towards COVID-19 remain unclear. The objectives: To investigate the knowledge, attitudes and practices of Medical doctors about COVID-19 at Tripoli University Teaching Hospitals. Methods: This crosssectional survey was conducted from April 30 to 29 May, the week immediately after first case of COVID-19 reported in Libya. A pilot trail questionnaire was distributed and filled by taking the relevant information from medical staff doctors working at various medical and surgical units. The data coded according to variable and analysed by SPSS. Results: Of (250) participants, a total (100) of Medical staff doctors completed the surve\ (response rate 40%). The participants¶ qualification was (64%) MBBS, (14%) Master degree, (16%) PhD and (6%) professors. the mean age 35 years. (42%) were male and (58%) female participants. Most of the medical staff doctors (70%) were GPs, (22%) were specialists, (6%) were internship doctors and (2%) were consultants. Questionnaire survey revealed that (18%) of the respondents reported working experience of >20 years. The survey was considered if the Medical doctor in frontline healthcare workers (FLHCWs), our results demonstrate that, only 30% of medical staff doctors was provided care of COVID-19 patients while 70% was not in the FLHCWs. Most participants (79%) reported that no specific treatment of COVID-19. A significant proportion of medical doctors (68%) had good knowledge of the transmission, diagnostic method & prevention of COVID-19. According to the case report definition of WHO and ECDC, the survey results showed (69%) of the respondents reported that, the test should be repeated if the first RT-PCR results were negative from the patient represent the typical clinical symptoms of COVID-19. Our questionnaire survey revealed that (68%) of the medical staff doctors¶ participants agree that wearing face masks prevent the infection while (32%) reported that wearing face masks could not prevent the infection. Overall, Medical staff doctors in Tripoli University Teaching Hospital showed expected level of knowledge and attitudes about COVID-19. The findings survey suggests that due to the limited medical staff doctor¶s representative, it must be cautious when generalizing these findings to other medical doctors residing in other regions of the country. As intentional threat of COVID-19 continuous to emerge, the results survey highlights the importance of continuous health educational programs from the government and national health authorities that well improve and updated knowledge of the HCWs regarding COVID-19, which also result in increasing their attitudes and practices towards COVID-19. Further studies are warranted to confirm our findings. arabic 17 English 99
ِAbdusalam Sharef (12-2020)

The main objective of this study was to characterize bacteria isolated from seafood, meat and meat products that may cause foodborne illnesses. We plan to use this data to help create a baseline for future research into foodborne illness in Libya. Several food-borne organisms in the genus Vibrio produce a variety of clinical disorders, including septicemia, cholera, and milder types of gastroenteritis. Vibrio cholerae, Vibrio parahemolyticus, and Vibrio vulnificus are among the Vibrio spp. that are usually related with food-borne transmission. A total of 93 samples (Table 1) of seafood, meat and meat products that includes 21 of shrimps; 5 of clam; 20 of fish; 34 samples of raw meat (10 beef, 9 camel meat, 6 mutton and 9 chickens) and 13 samples of meat products (2 beef sausages, 5 beef burgers, 5 chicken burgers and 1 kebab) were randomly collected from different geographic localities in Libya [Tripoli, Regdalin (120 km west of Tripoli), Janzour (30 km west of Tripoli) and Tobruk (1400 km east of Tripoli)]. Each sample was 250 g in weight. Out of the 93 cultured samples only 48 (51.6%) yielded colonies on Thiosulfate Citrate Bile Salt agar (TCBS) with culture characteristics of Vibrio spp. More than half (n=27) of processed seafood samples (n=46) yielded colonies on TCBS, while only 44.6% of samples of meat and meat products showed colonies on TCBS. Among cultured seafood samples, the highest bacterial count was recorded in clam with a count of 3.8 х10 4 CFU\g. Chicken burger samples showed the highest bacterial count with 6.5 х10 4 CFU\g. Molecular analysis of the isolates obtained in this study, showed that 11 samples out of 48 (22.9%) were Vibrio spp. Vibrio parahemolyticus was isolated from camel meat for the
Salah M. Azwai(1-2022)

Background: This study was conducted to investigate the presence of Bacillus cereus in meat, meat products, and some seafood in Libya. Materials and Methods: One hundred and thirty‑one samples were collected from different geographic localities in Libya. The samples were subjected to microbiological analysis for enumeration and isolation of B. cereus by conventional cultural, biochemical, and molecular identification using polymerase chain reaction (PCR) and partial sequencing of 16S rDNA techniques. Results: Of 131 samples, only 38 (29%) isolates were found to be B. cereus based on their cultural characteristics on Mannitol Egg‑Yolk Polymyxin (MYP) medium that included 30% beef, 38.2% beef products (minced, burger, kabab, and sausage), 31.8% camel meat, and 48% chicken products (burger, sausage, kabab, and liver). However, B. cereus was not detected from mutton and seafood samples. Seventeen isolates were subjected to molecular identification using PCR and partial sequencing of 16S rDNA technique and confirmed to be B. cereus. The confirmed B. cereus strains were tested for their antibiotic sensitivity profiles and showed a high percentage of multiresistance phenotype. Conclusions: The results provide a better understanding of B. cereus isolated from food of animal origin in Libya and suggest that meat and meat products might play an important role in the spreading of B. cereus through the food chain with antimicrobial resistance characteristics.
Hesham Taher Naas(6-2018)