Association of Escherichia coli whit the Prevalence of Flies Population | Science Publications

American Journal of Agricultural and Biological Sciences

Association of Escherichia coli whit the Prevalence of Flies Population

Hassan Flayiah Hassan and Marryam Alkafagi

DOI : 10.3844/ajabssp.2013.217.221

American Journal of Agricultural and Biological Sciences

Volume 8, Issue 3

Pages 217-221

Abstract

Mass releases of house fly Musca domestica (L) and stable fly Stomoxys calcitrans (L). Produced by manure piles accumulated nearby horse stables and dairy farm village in Abu-Graib provide continuous threat to inhabitants west of Baghdad. Timing of fly’s mass release in association with the presence of Escherichia coli in manure piles was examined at these locations. Experimental result indicated that flies survived during cold period of December and January in form of larvae deep in manure piles where temperature was around 15-17°C. Once the population of fly’s larvae started to increase by the second week of February, the concentration of E. coli was up to 80×106 CFU mL-1 in manure suspension. Later when larval population reached to a maximum number by the last week of April, the concentration of E. coli in manure sample dropped down to 38×102 CFU mL-1. Similar trend was observed with the proportion of E. coli to general bacteria present in manure samples where the percent decreased from 89% in early season to 1.5% when maximum number of larvae was recorded. The correlation coefficient (R) between the number of larvae and coli form bacteria was = -0.73657. These results suggest the association of larval development with the consumption of E. coli. Thus manipulation of bacterial community in manure piles may lead to possible eradication of fly’s seasonal release.

Copyright

© 2013 Hassan Flayiah Hassan and Marryam Alkafagi. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.