This study was aiming at investigating S. aureus in butter and ghee in Nyala city in South Darfour State during the year 2021. A total of 80 milk products' samples (40 butter and 40 ghee) were collected from 4 markets (Nyala, El Ban gadeed, Manawashy and El Laloba) in Nyala Locality. Samples were examined bacteriologically using conventional and rapid API methods. All butter samples (100%) collected from El Laloba and Manawashy markets were positive for S. aureus. Eighty percent of the samples collected from Nyala market were positive for S. aureus. Sixty percent of the samples collected from El Ban gadeed market were positive for S. aureus. All ghee samples (100%) collected from El Laloba and El Bangadeed markets were negative for S. aureus. Sixty percent of the samples collected from Nyala and Manawashy markets were positive for S. aureus. The prevalence of S. aureus in butter samples in Nyala Locality was 85%. The prevalence of S. aureus in butter samples in Nyala Locality was 30%. Butter in Nyala Locality is highly contaminated and ghee is less contaminated with S. aureus. Pasteurization and heat treatment are highly recommended before processing of milk.

The study was conducted at Bahri North, Khartoum State, Sudan, during the year 2021. The study was aiming at detection of bovine, caprine and ovine brucellosis in North Bahri. A total of 1050 bovine, 2081 caprine and 870 ovine blood samples were collected. Sera were separated from blood samples and kept at -20o at the laboratory of College of Veterinary Medicine, University of Bahri. Sera were tested using Rose Bengal Plate Test (RBPT) and modified Rose Bengal Plate Test (mRBPT) for detection of Brucella antibodies. By using RBPT for testing the sera for brucellosis, the prevalence of bovine brucellosis was 0.95, caprine brucellosis 11.24% and ovine brucellosis 1.14%. By using mRBPT for testing the sera for brucellosis, the prevalence of bovine brucellosis was 1.42, caprine brucellosis 13.83% and ovine brucellosis 1.95%. mRBPT is more sensitive than RBPT in detection of Brucella antibodies. Investigation of more animals covering the whole state, using of other serological and immunological test and vaccination of animals are recommended.

This study was carried to assess the risk associate with E. coli in marine fish in Port Sudan, Red Sea State, Sudan, through the production chain covering five stages. The stages were fish market, fish scaling, restaurant before cooking, and restaurant after cooking, and cooking and cooling for 24 h. A total of 50 fish samples were randomly selected from marine fish chain, in Port Sudan, Red Sea State, during the period from September to December 2018 to estimate the E. coli count using the TBX medium. In this study, the mean count of E. coli in the five stages of the fish chain was 257 +0.6 cfu. In fish market the mean was 247 +0.6 cfu, 758 +0.6 cfu in fish scaling stage, 283+0.6 cfu in restaurants before cooking, and 0.0 cfu after cooking and cooling for 24 hours after cooking. The chi-square test showed significant association between the load of E. coli among the fish chain and the most important potential risk factors (p-value ≤ 0.05), such as boxes cleaning (p-value= 0.000), hygienic practices (p-value= 0.002), waste disposal (p-value= 0.001), personal hygiene (p-value= 0.001), storage (p-value= 0.000) and general cleaning (p-value 0.002). The results of the frequencies of risk factors and their distribution in fish chain showed that 38% do not clean the boxes, 64% do not practice proper hygiene measures, 72% perform improper waste disposal, 72% had poor personal hygiene, 42% do not apply proper storage system, and 46% perform improper cleaning. All that will lead to medium overall risk estimation. Qualitative risk assessment for the E. coli in fish chain pathway was found to be high in the fish market and the exposure assessment in restaurant was found to be very low, so that the overall risk estimation for contamination with E. coli among the fish chain in Port Sudan was found to be Medium (The risky event is likely to occur more than once in the next three years).

This study was carried to assess the risk associate with E. coli in marine fish in Port Sudan, Red Sea State, Sudan, through the production chain covering five stages. The stages were fish market, fish scaling, restaurant before cooking, and restaurant after cooking, and cooking and cooling for 24 h. A total of 50 fish samples were randomly selected from marine fish chain, in Port Sudan, Red Sea State, during the period from September to December 2018 to estimate the E. coli count using the TBX medium. In this study, the mean count of E. coli in the five stages of the fish chain was 257 +0.6 cfu. In fish market the mean was 247 +0.6 cfu, 758 +0.6 cfu in fish scaling stage, 283+0.6 cfu in restaurants before cooking, and 0.0 cfu after cooking and cooling for 24 hours after cooking. The chi-square test showed significant association between the load of E. coli among the fish chain and the most important potential risk factors (p-value ≤ 0.05), such as boxes cleaning (p-value= 0.000), hygienic practices (p-value= 0.002), waste disposal (p-value= 0.001), personal hygiene (p-value= 0.001), storage (p-value= 0.000) and general cleaning (p-value 0.002). The results of the frequencies of risk factors and their distribution in fish chain showed that 38% do not clean the boxes, 64% do not practice proper hygiene measures, 72% perform improper waste disposal, 72% had poor personal hygiene, 42% do not apply proper storage system, and 46% perform improper cleaning. All that will lead to medium overall risk estimation. Qualitative risk assessment for the E. coli in fish chain pathway was found to be high in the fish market and the exposure assessment in restaurant was found to be very low, so that the overall risk estimation for contamination with E. coli among the fish chain in Port Sudan was found to be Medium (The risky event is likely to occur more than once in the next three years).