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: Pseudomonas aeruginosa is one of the most invasive organism that causes severe tissue damage in diabetic foot ulcers. A major problem in P. aeruginosa infection because of that it is commonly exhibits a high degree of resistance to antimicrobial agents .To improve appropriate antimicrobial therapy and reduce the incidence of antibiotics resistant bacteria, information on the antibiotic susceptibility to this bacterium is urgently needed. Therefore, the aim of this study was to isolate and determinate the antimicrobial susceptibility of the P. aeruginosa in diabetic foot ulcers patients. Methods: This study was carried out over the period between June 2014 to April 2015 at Tripoli Medical Center. A total of 120 bacterial isolates were cultured onto bacteriological media such as nutrient agar, MacConkey agar and blood agar. Identification of retrieved bacterial isolates was done using standard diagnostic microbiological laboratory methods and antibiogram was determined by VITEK ® 2 compact automated system. Results: Twenty one strains of P. aeruginosa from 120 diabetic foot ulcers were detected. P. aeruginosa isolates exhibited multidrug resistance to Ampicillin, Augmenting, Cefuroxime, Cefoxitin, Cefazolin, Ceftriaxone, Trimethoprim/sulfamethzole, Piperacillin. However, all isolates of P. aeruginosa were 100 % sensitive to Imipenem. Conclusion: P. aeruginosa infections of diabetic foot ulcers patients have multi-drug resistant. Imipenem is the empirical antibiotic of the choice. Key words: Pseudomonas aeruginosa, diabetic foot ulcer, antibiotics resistance arabic 17 English 114
Abdulkareem Elbaz, Abdulkareem Elbaz, Abdulgader Dhawi, Asma K. Elramalli, Ibrahim A. Algondi, , , Mustafa Saieh(12-2018)

Background: This study was conducted to investigate the presence of Bacillus cereus in meat, meat products and some seafood in Libya. Materials and Methods: A 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 by using PCR and partial sequencing of 16S rDNA techniques. Results: Out of 131 samples, only 38 (29%) isolates were found to be B. cereus based on their cultural characteristics on 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 by using PCR and partial sequencing of 16S rDNA technique and confirmed to be B. cereus. The confirmed B. cereus strains tested for their antibiotic sensitivity profiles and showed high percentage of multi-resistance phenotype. Conclusions: The results provide 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.
Salah M.Azwai(1-2018)