Morphometrical analysis of chicken Crytosporidium baileyi in various stages of life cycle in the bursa of Fabricius wer carried out by electron microscope to establish a differential point for identification of C baileyi. By avidin-biotin complex method, protozoans of the bursa of Favricius were identified Cryptosporidium spp. The size and area on each developmental stages of C baileyi, as measured by Morphomat 10 attached to electron microscope were as follews. Trophozoites' size with range of 3.21+_0.70*2.49+_0.59 micro meter, area with range of 118. 82+_41.92 micro meter2; meronts' size with 3.99+_1.07*2.96+_0.52 micro meter, area 210.11+_57.11 micro meter2 ; merozoites' size 1.98+_0.43*0.60+_0.18 micro meter, area 24.10+_5.97 micro meter2; microgametes' size 1.36+_0.83*0.50+_0.23 micro meter, area 20.23+_6.73 micro meter2; macrogametes'size 4.57+_0.65*4.02+_0.55 micro meter, area 258.37+_51.83 micro meter2; oocytes' size 4.39+_0.56*3.44+_0.50 micro meter, area 187.21 +_62.68 micro meter2. In conclusion, the size and area on each developmental stages of Cryptosporidium baileyi is different from that of other Cryptosporidia spp. It suggests, with considering tissue tropism and life cycle, morphometrical analysis can be quite a good way to identify C baileyi.

In this study, microbiological quality of tantuni that have been consumed in the province of Van was examined. Materials and Methods: For this purpose; 100 tantuni samples, whose 79 of them were red meat tantuni (raw and cooked) and 21 of them chicken tantuni (raw and cooked) were used as material.According to analysis findings with regard to aerobic mesophilic organisms, coliform group microorganisms, E. coli, micrococcus/staphylococcus, S. aureus, C. perfringens and yeast-mould at the samples of raw and cooked red meat tantuni were found to be 5.67 and 3.98, 2.88 and 0.21, 0.87 and 2.00, 2.99 and 2.27, 1.33 and 0.25, 0.05 and 1.00, 4.43 and 0.63 log cfu/g respectively. In the same order, at the samples of raw and cooked chicken tantuni were found to be; 4.35 and 3.77, 2.84 and 1.00, 1.15 and 2.00, 0.95 and 1.22, 2.00 and 2.00, 1.00 and 1.00, 4.05 and 0.11 log cfu/g respectively. Salmonella spp. could not be isolated in the tantuni samples that had been investigated. In the raw red meat tantuni samples 5.26% (1/19) had S. aureus, in the cooked red meat tantuni samples 1.66% (1/60) had S. aureus, and 3.33% (2/60) yeast-mould which were not compatible with the limit values that were stated at the Turkish Food Codex were found. However, values obtained from this study show that during preparation and production of the goods and in the other stages; hygienic rules have not been carried out.In conclusion to secure the product safety, it is essential to be cautious for the temperature and time during preparation, reservation temperature and GMP/GHP based applications in the preparation of tantuni.

The occurrence of veterinary drug residues in chicken meat originating from 320 small and medium scale chicken slaughterhouses in Peninsular Malaysia was determined. 637 chicken meat samples were examined for tetracycline (TCs), sulphonamide (SAs) and quinolone residues using a microbiological inhibition test and was further confirmed using liquid chromatography mass spectrometry (LCMS/MS). The presence of TC residues were confirmed in 10 (1.6%) samples, and 1 (0.2%)sample was confirmed in compliance to the established maximum residue limit (MRL) for residues of quinolone. A total of 6 (0.9%) samples were above the MRL for TC. The samples were from Pulau Pinang, Terengganu and Kelantan. Among those tested in compliance, the main analytes found for TC and quinolone werechlortetracyclines (CTC), enrofloxacin and mixture of chlortetracycline (CTC) and oxytetracycline (OTC). No samples were found to contain sulfonamides residues.

The effect of vacuum packaging on microbiological quality of roasted chicken. Roasted chicken were subjected to two different type of packaging treatment i.e. aerobic packaging with low density polyethylene bags (con) and vacuum packaging using barrier bags (VP.). Microbiological analyses were done on 0th, 5th, 10th, 15th and 20th day at refrigeration temperature (4±1oC). Studies revealed that microbial counts in terms of total plate count, proteolytic count and yeast and mold count increased significantly (P0.05) with the advancement of storage period and were significantly higher (P0.05) for aerobically packaged product throughout the observation period however, yeast and mould count observed only on 10th, 15th and 20th day of observation period. Lactic acid bacterial counts of vacuum packaged product were significantly higher as compared to aerobically packaged sample.