Basic HTML Version
Screening of
Vibrio sp
., a Potential Pathogen in Marketed Sea Foods
7
diffusion method to test the sensitivity.
V. cholerae
was recovered from 24 (9.6%) samples out of total
250. 60% of the
V. cholerae
isolates were resistant to
Cephalexin and Streptomycin. Rest 40% strains
showed intermediate resistance to Cephalexin and
sensitivity to Streptomycin.
Guaglientolo et al (2009) reported that during the hot
weather up to 25% of death rate have been reported in
USA, Europe and Asia, due to exposure of wounds to
sea water and handling of seafood products.
Srinivasan and Ramasamy (2009) worked on
Vibrio
sp.
and implicated as one of the major bacterial pathogens
of shrimp. A total of 121 isolates of
Vibrio
sp. were
isolated from nineteen different sources of samples
collected from shrimp aquaculture environment.
Adebayo-Tayo et al (2011) proceeded to study on the
incidence of potentially pathogenic
Vibrios
sp in sea
food and they have been reported that, the
Vibrio
sp
isolated were identified as
Vibrio cholerae, Vibrio
fluvialis, Vibrio mimicus, Vibrio parahaemolyticus
and
Vibrio vulnificus
. Among the species isolated,
Vibrio
cholerae
was the most predominant 24 (30.4%). This
was closely followed by
Vibrio
mimicus
22 (27.8%),
Vibrio
parahaemolyticus
17 (21.5%),
Vibrio
fluvialis
14 (17.7%) and
Vibrio
vulnificus
2 (2.5%).
4 Conclusion
Public health professionals at the levels of government
should lead a multi disciplinary approach to prevent
the recreational water illness that includes surveillance,
health education, epidemiologic studies, laboratory
support and environmental health research. The sea
foods are safe from contamination. Fish handlers and
the public should be educated on the possible
microbial hazards of fishes and methods for their
prevention. The importance of sanitation is during
handling, storage, transportation and marketing.
The sea foods are thoroughly cooked. Avoid cross
contamination of cooked sea food and other raw sea
foods. Avoid exposure of open wound or broken skin
to warm salt or brackish water.
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