Macaque species play important roles in the cultures, and religions of many societies. They are an essential component of tropical biodiversity, contributing to forest regeneration and ecosystem health. The close phylogenetic relationship between humans and macaque species also creates a high potential for pathogen exchange. A total of 228 macaques which belong to four species, including Macaca arctoides, Macaca leonine, Macaca assamensis, and Macaca mulatta, were rescued in the Center Rescue, Conservation and Creature Development, Phong Nha-Ke Bang National Park (PN-KB NP). Of 228 macaques, 149 (65.4%) individuals successfully reintegrated into the wild. The prevalence and the antimicrobial resistance (AMR) profile of Escherichia coli (E. coli), Salmonella, and Staphylococcus aureus (S. aureus) isolates from macaques rescuing in the Center were investigated. The fecal and nasal samples from 19 macaques were collected. These samples were positive for E. coli (73,7%), Salmonella (36.8%), and S. aureus (57.9%). All of the tested bacterial strains showed 100% resistance to penicillin and vancomycin. The multi-drug resistant (MDR) profile was observed in S. aureus (71,4%), E. coli (95,3%), and Salmonella (100%). This is the first report on the rescue and natural reintegration of the macaque species status in Vietnam and the prevalence of AMR in zoonotic bacterial pathogens isolated from these macaques. This result indicated that AMR of the zoonotic bacterial pathogens could colonize in macaques and may transmit to humans.

Pathogenic bacteria causing diseases in broiler chicks are widely distributed. One hundred and fifty cases of broiler chick samples were obtained from 15 farms with complain of early mortalities. Out of them,  100 diseased and 50 freshly dead chicks aged 1 - 14 days were examined. Liver, heart blood, lung, yolk sac and thigh bones were collected . Bacteriological investigation in both diseased and freshly dead chicks revealed that the prevalence rate of E. coli was 70% with higher incidence in liver followed by yolk sac, S. aureus isolates represented as 18.5% mainly from thigh bone followed by liver, incidence of Pseudomonas aeruginosa was 20% mainly from yolk sac proceeded by liver,  Klebsiella pneumonia incidences was 13.3% with high rate from liver. Prevalence of all previous isolated bacteria was higher in freshly dead than in diseased chicks. Serological identification of 68 isolates of E. coli (64.8%) were typed with 5 different serotypes as 15 (O119:H6), 8 (O1:H7), 10 (O146:H21), 20 (O78), 8 (O29) and 7 (O144) while 37 (35.2%) were untyped.  E. coli antimicrobial resistance was performed with marked sensitivity reported with amoxicillin. PCR performed for detection of some  virulence genes mainly eaeA and iss from  E. coli isolates, and enterotoxin B (SEB) and enterotoxin D (SED) from S. aureus isolates  with positivity 100% for each genes. This study indicated presence of  some pathogenic bacteria in broiler chicks up to two weeks as  E. coli, S. aureus, Pseudomonas aeruginosa and Klebsiella pneumoniae which cause diseases with a consequence of economic losses.

Smoked fish roes within cold smoked herring are considered a very popular ready-to-eat food in Egypt. Therefore, the microbial quality of fish roes should be of concern. The purposes of this study were to conduct bacterial analysis and the possibility of detection of foodborne pathogens. With limited application of dry heating at 85°C for 1 and 5 minutes to improve the safety of roes. To study the biogenic amines (BA) including spermine, putrescine, cadaverine, histamine, tyramine, and spermidine in fresh, heated at 85°C for 5 min, and stored at 0°C for 6 months smoked roes. Vibrio spp. including Vibrio vulnificus, Vibrio furnissii, and Vibrio carcbariae were found in 5 samples (9.6%). One Salmonella spp. (1.9%) and one Listeria monocytogenes (1.9%), 4 Staphylococcus aureus (7.7%), and 3 Bacillus cereus (5.8%) pathogens. While Clostridium botulinum (vegetative forms) were not detected. None of the aerobic, anaerobic, or selective bacterial counts existed after heating smoked roes at 85°C for 5 minutes. The average of each BA in all samples was below 3mg/100g, which is less than the 5.0 mg/100g acceptable limit recommended by the US Food and Drug Administration. Histamine and tyramine only appeared after cold storage of roes at 0°C for 6 months. Cold smoked herring roe was low in acidity (pH: 5.92), high in moisture (68.5%), protein (61.37%), and lipid content (28.7%), thus it could support the bacteria growth. Additional measures are needed to reduce the possible health risks for fish roe consumers.