Cysticercus tenuicollis (C. tenuicollis) is the larval stage infection of Taenia hydatigena, a common tapeworm of dogs and other Canidae, which has a wide range of intermediate hosts including sheep, goat, cattle, deer, camel, horse, human and other wild ruminants, the disease spreads through a contaminated water, soil and food with feces of infected dogs or other carnivores, T. hydatigena lives in the intestinal of the definitive host (carnivores) and excretes a huge number of eggs with feces daily. The present study conducted to determine the prevalence rate and molecular characterization of C. tenuicollis among sheep and goats in Sulaimani province. A total of 14088 slaughtered animals were inspected postmortem from the new Sulaimani abattoir comprise, which involves 13395 sheep and 693 goats. The selected cysts were preserved in 70% Ethanol for DNA extraction and molecular study,  The mt-CO1 gene was amplified with a conventional polymerase chain reaction (PCR), the PCR product purified and DNA sequencing for reverse and forward strands was determined by a genetic analyzer, the obtained sequences aligned with the DNA sequences of T. hydatigena in Iran, Turkey and Palestine, which deposited in GenBank under the following accession number (JQ710588), (JN827307) and ( KM032284) respectively. The prevalence rate of C. tenuicollis was 2.63% in sheep and 2.58% in goats. This result shows no significant differences of C. tenuicollis between sheep and goats (p>0.05). The nucleotide sequence alignment of cytochrome oxidase subunit 1 (CO 1) gene revealed that the amplified DNA fragment is belong to Taenia hydatigena and Echinococcus granulosus and the nucleotide sequences of T. hydatigena deposited in GenBank under accession number (MH638348). This finding concludes that the amplification of mt-CO1 gene cannot be depended on discriminate hydatid cyst and C. tenuicollis while the partial DNA sequences of mt-CO1 gene are significantly valuable to differentiate C. tenuicollis from hydatid cyst, which is completely different in the pathology and control.

Bread is the most consumed and staple food in many countries worldwide. It is made from dough of flour such as wheat and barley, and water. It usually contains flour improver potassium bromate (KBrO3) which is used by bakers. However, many studies have confirmed the deleterious effects of KBrO3 on human health. Therefore, this study aimed to determine the rate of KBrO3 in five main types of bread in Sulaimani city, Kurdistan-Iraq. The duration of the study was from August 2021 to November 2021. Thirty bread samples were collected from five main products that are extremely consumed by Kurdish citizens. The bread-type products were bakery bread (Nani frn), white hamburger bread (Samun), white bread known as Kurdish bread (Nani Hawrami), pizza, and brown barley bread. Single beam UV–visible spectrophotometer APEL-303 was used for the quantification of KBrO3 in bread samples. The results found that all 30 samples were had KBrO3 residues in their products with different concentrations. Samples of brown barley bread were having the least content of KBrO3 while samples from pizza dough were having the highest concentration of KBrO3. The present study concludes that all bread samples from five major bread types had potassium bromate above the permitted levels allowed by the United States Food and Drug Agency (FDA).