RESUMEN
The present study was conducted to determine the prevalence and genotype of Hepatitis C in District Swabi. Blood samples were collected from 100 seropositive patients from various hospitals of District Swabi, out of which, 93 samples were found positive by qualitative analysis through PCR. Positive samples were genotyped using Nested PCR. It was observed from the analysis of positive samples that 1a, 1b, 2a, 3a, 3b along with mixed genotypes are prevalent in Swabi. The most prevalent genotype was 3a with the rate of 73.13% followed by 3b with 11.82% rate and 1b to be the least common genotype at rate of 1.10%. From the present study it was concluded that HCV genotypes 1a, 1b, 3a and 3b are distributed in various parts of Swabi and genotype 3a is the most frequent genotype.
Asunto(s)
ADN Viral/genética , Hepacivirus/genética , Hepatitis C/epidemiología , Hepatitis C/virología , Adolescente , Adulto , Niño , Femenino , Genotipo , Hepacivirus/patogenicidad , Hepatitis C/diagnóstico , Humanos , Masculino , Persona de Mediana Edad , Epidemiología Molecular , Pakistán/epidemiología , Fenotipo , Adulto JovenRESUMEN
The antibiotic residues in poultry meat can pose certain hazards to human health among them are sensitivity to antibiotics, allergic reactions, mutation in cells, imbalance of intestinal micro biota and bacterial resistance to antibiotics. The purpose of the present paper was to detect antibiotic residue in poultry meat. During the present study a total of 80 poultry kidney and liver samples were collected and tested for detection of different antibiotic residues at different pH levels Eschericha coli at pH 6, 7 and Staphyloccocus aureus at pH 8 & 9. Out of 80 samples only 4 samples were positive for antibiotic residues. The highest concentrations of antibiotic residue found in these tissues were tetracycline (8%) followed by ampicilin (4%), streptomycine (2%) and aminoglycosides (1%) as compared to other antibiotics like sulfonamides, neomycine and gentamycine. It was concluded that these microorganism at these pH levels could be effectively used for detection of antibiotic residues in poultry meat.