The genus Vibrio includes several food-borne pathogens that cause a spectrum of clinical conditions including septicemia, cholera and milder forms of gastroenteritis. Several Vibrio spp. are commonly associated with food-borne transmission including Vibrio cholerae, Vibrio parahemolyticus, and Vibrio vulnificus. Microbiological analysis for enumeration and isolation of Vibrio spp. were carried out for a total of 93 samples of seafood, meat and meat products from different geographic localities in Libya (Tripoli, Regdalin, Janzour and Tobruk). Vibrio spp. were detected by conventional cultural and molecular method using PCR and sequencing of 16S rDNA. 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 х104 CFU\g. Chicken burger samples showed the highest bacterial count with 6.5 х104 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 first time. This study is an initial step to provide a baseline for future molecular research targeting Vibrio spp. foodborne illnesses. This data will be used to provide information on the magnitude of such pathogens in Libyan seafood, meat and meat products.
Ibrahim Eldaghayes(3-2016)

Thirty samples of Mozzarella cheese (15 made traditionally from raw milk in Tripoli city (Libya) and other 15 imported samples sold in markets related to different brand names) were examined bacteriologically for their total bacterial count, psychrophilic count, coliform count (MPN/g), presumptive Staphylococcus aureus count, as well as enterococci count. Higher counts were found in locally manufactured Mozzarella cheese. Salmonellae were absent in all examined samples for both types, while Escherichia coli were isolated from 3 samples (20%) of locally made samples. According to the suggested Libyan Standards of such samples, most of examined locally manufactured Mozzarella cheese samples were found unacceptable.
Hesham Taher Naas(1-2007)

As little is known about the blood profile of camels in Libya, this article is the first of a 4-part series describing the biochemical and haematological blood profile in Libyan camels. Part 1 of these manuscripts determines the values of enzymes, metabolites, electrolytes and haematological indices in the blood of Libyan camels, parts 2-4 evaluates the effects of breed, gender and age respectively on these values. In this study, blood samples were collected from sixty six camels of three different breeds, different ages and with both sex. The blood of the studied camels showed (i) average values of Potassium (K), Calcium (Ca), Magnesium (Mg), Phosphorus (Ph), Haemoglobin (Hb), Packed Cell Volume (PCV) and White Blood Cell (WBC) counts (ii) low values of Sodium (Na), Iron (Fe), total proteins, albumin, globulin, creatinine, cholesterol, triglycerides, Mean Corpuscular Volume (MCV), Mean Corpuscular Haemoglobin (MCH), and low serum activity of aspartate aminotransferase (AST), alanine aminotransferase (ALT), lactate dehydrogenase (LDH), alkaline phosphatase (ALP), gamma glutamyl transferase (GGT) and amylase (AMS) enzymes and (iii) high values of glucose, urea, Red Blood Cell (RBC) counts, Erythrocyte Sedimentation Rate (ESR) and Mean Corpuscular Haemoglobin Concentration (MCHC). The finding of this study was documented and compared with the findings of similar studies performed elsewhere. arabic 25 English 134
Anwar Mustafa Abdalhadi Abdalmula, Amal Omar Elarif Buker, Fathia mahmoud Mohammad Ashour, Mansur Ennuri Moftah Shmela, , Ismail M Abograra, , Fahima A Alnagar(8-2018)