Title: Occurrence of Potentially Pathogenic Vibrio Species in Sea Foods Obtained from Oron Creek
Abstract:4 Abstract: This study reported the occurrence of potentially pathogenic Vibrio species in sea foods and water samples obtained from Oron creek. Studies were carried out to isolate, characterized, ide...4 Abstract: This study reported the occurrence of potentially pathogenic Vibrio species in sea foods and water samples obtained from Oron creek. Studies were carried out to isolate, characterized, identify and to quantify the occurrence of different Vibrio species associated with sea food: crocker fish, crayfish, aquatic snail, periwinkle and crab obtained from the Oron creek and in samples of water harboring them. For fishes; samples of gills, intestines and body surfaces were analyzed microbiologically while only the body surfaces of other sea food were analyzed on thiosulphate citrate bile salt sucrose (TCBS) agar using standard microbiological techniques. A total of 53 isolates were recovered from samples of sea foods and water and were identified as Vibrio cholerae, Vibrio alginolyticus, Vibrio fluvialis, Vibrio mimicus, Vibrio parahaemolyticus and Vibrio vulnificus. The present study showed that out of the 120 seafoods and water samples examined, Vibrio was recovered from 44.2% of samples, with 90.0%, 45.0%, 30.0%, 50.0%, 25.0% and 25.0% of fish, crayfish, periwinkle, aquatic snail, crab and water respectively. The frequency of occurrence showed that among all the Vibrio species isolated; Vibrio cholerae was the most predominant 25(47.2%), this was followed by Vibrio parahaemolyticus 10(18.9%), Vibrio mimicus 8(15.1%), Vibrio fluvialis 7(13.2%) and Vibrio alginolyticus 2(3.8%) while Vibrio vulnificus was the least predominant 13(1.9%). Vibrio vulnificus and Vibrio alginolyticus was found only in aquatic snails and fish gills respectively. However, only V. cholerae, V. alginolyticus, V. fluvialis and V. parahaemolyticus was recovered from samples of water. V. vulnificus and V. mimicus weren't found in the water samples. The results of this study constitute an indicator of bacteriological contamination of a variety of seafood. The presence of these pathogenic organisms in these samples of sea food and water could pose a serious threat and hazard to susceptible people. Thus, sea foods should be adequately cooked before consumption. Good manufacturing practices should always be observed by the trade to minimize the risk of cholera and vibrio food poisoning associated with the consumption of seafood products. Hygienic quality of fish tank water in particular the source water for keeping live seafood is also important.Read More
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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Cited By Count: 18
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