International Journal of Pathogen Research https://journalijpr.com/index.php/IJPR <p style="text-align: justify;"><strong>International Journal of Pathogen Research (ISSN:&nbsp;2582-3876)</strong>&nbsp;aims to publish&nbsp;high-quality&nbsp;papers related to all aspects of pathogens and pathogen-host interactions.&nbsp;The journal covers all pathogenic bacteria, viruses, fungi, prions, parasites, and protozoa that infect humans or animals, the&nbsp;diagnosis, management, or treatment for pathogen-related diseases, the diseases that have important medical, agricultural, and economic consequences as well as environmental and public health implications. This journal facilitates the research and wishes to publish papers as long as they are technically correct, scientifically motivated. The journal also encourages the submission of useful reports of negative results. This is a quality controlled,&nbsp;OPEN&nbsp;peer-reviewed, open access INTERNATIONAL journal.</p> International Journal of Pathogen Research en-US International Journal of Pathogen Research 2582-3876 Growth and Survival of Enterotoxigenic Escherichia coli (ETEC) Isolated from Tuna Loins Produced in Côte D’ivoire https://journalijpr.com/index.php/IJPR/article/view/30117 <p><strong>Aims: </strong>The aim of this study was to study the growth of pathogenic strains of <em>Escherichia</em> <em>coli</em> (ETEC) in Tuna loins.</p> <p><strong>Study Design:</strong> Bacteriological study.</p> <p><strong>Place and Duration of Study:</strong> Laboratory of Microbiology of the Central Laboratory of Food hygiene and Agro-business (LCHAI), Abidjan, Côte d’Ivoire between September 2014 and December 2014.</p> <p><strong>Methodology:</strong> Three strains of <em>E. coli</em> (enterotoxigenic strain of <em>E. coli</em> (ETEC), possessing both "elt" and "est" virulence genes resistant to amoxicillin from Tuna loins; <em>E. coli</em> reference strain (ATCC 25992); strain of <em>E. coli</em> (KO 13) from water with the virulence gene "elt") were inoculated in brain heart infusion broth (BHI) and in tuna loins for 120 hours. pH and bacterial loads of <em>E. coli</em> were measured to 0; 3; 6; 12; 24; 48; 72; 96 and 120 hours respectively.</p> <p><strong>Results:</strong> The results showed that the three strains of <em>E. coli</em> used in this work survived in liquid medium (BHI) and in Tuna loins even after 5 days (120 hours). The growth curves of these three strains evolved in the same way in liquid medium and in Tuna loins. However, the growth rate of strains of <em>E. coli</em> inoculated in liquid media (BHI) was higher than that of strains inoculated in Tuna loins.</p> <p><strong>Conclusion:</strong> Pathogenic strains of <em>E. coli</em> isolated from Tuna loins are a hazard to be considered in the microbiological risk assessment of the consumption of these Tuna products.</p> Andrée Emmanuelle Sika Lacinan Ouattara Dezay Thierry Yoro Rose Koffi- Nevry Koffi Marcellin Djé ##submission.copyrightStatement## 2020-07-04 2020-07-04 1 11 10.9734/ijpr/2020/v4i430117 Microbiological Quality of Food Sold in Different Grades of Mobile Food Vendors and Canteens in Owerri Metropolis https://journalijpr.com/index.php/IJPR/article/view/30118 <p>The need to maintain proper hygiene in different grades of mobile food vendors and canteens cannot be overemphasized. The present study was conducted at Biotechnology laboratory, Federal University of Technology Owerri in August 2019 to ascertain the microbiological quality of food in different grades of mobile food vendors and canteens in Owerri Metropolis. Samples were collected from Fast food and Buka of which Two triplicates samples of rice, soup and moimoi were collected from two mobile food vendors in Owerri metropolis. Microbial count was carried out on each food sample using nutrient agar (NA) for bacteria count and sabouraud dextrose agar (SDA) for fungi count. Colonies were also identified using standard procedure and biochemical test up to genera level. The result showed that the organism isolated from canteen (Buker) is higher than those of fast food. Organisms generally isolated includes <em>staphylococcus aureus 0(0.0), Bacillius </em>&nbsp;sp. 59(9.5), <em>Pseudomonas aeruginosa</em> 162(25.6), <em>Proteus</em> 0(0.0), in fast food while in canteen (Buka) the organism isolated includes <em>Staphylococcus aureus</em> 160(25.0), Bacillius sp. 0(0.0%), <em>Pseudomonas aeruginosa</em> 16(2.6) and Proteus 227(36.4) and the organisms generally identified includes Penicillium sp. 20(6.4), Saccharomyces 26(8.7), Geotrichum 0(0.0%) and mucor sp. 0(0.0%) in fast food while in canteen(Buker) the organisms generally identified includes Penicillium sp. 0(0.0%), saccharomyces 45(15.0), Geotrichum 4(0.3) and Mucor sp. 205(68.3) and some of the genera that are of public health concern. The study suggests the need for continuous monitoring of the food vendors to forestall any form of infection.</p> M. O. Nwachukwu J. N. Azorji P. C. Onyebuagu R. I. A. Nnadozie M. I. Izundu ##submission.copyrightStatement## 2020-07-06 2020-07-06 12 21 10.9734/ijpr/2020/v4i430118 Current Perspective on Hospital Acquired Infection https://journalijpr.com/index.php/IJPR/article/view/30119 <p>Health care associated infections (HCAI) are a major complication faced by the healthcare sector leading to high morbidity and mortality. These infections are caused via the persistence of microbial pathogens in the hospital environment for extended periods (weeks to months) on contaminated surfaces. Foodborne illness is another significant source of infection in hospitals due to improper cleaning practices in the food operating sectors. Thus, frequent hygiene monitoring and efficient cleaning practices may reduce the rate of hospital-acquired infections. Contamination detection by traditional microbiological techniques is laborious, which has paved the way for the development of rapid biotechnological testing kits such as the ATP bioluminescence assay, which can be used as a rapid indicator of contamination.</p> B. S. Rithu Aishwarya Lakshmi ##submission.copyrightStatement## 2020-07-11 2020-07-11 22 30 10.9734/ijpr/2020/v4i430119