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Molecular Pathogens
2014, Vol.5, No.1, 1-8
http://mp.biopublisher.ca
Research Report
Open Access
Screening of
Vibrio sp
., a Potential Pathogen in Marketed Sea Foods
Banupriya M , M.Amuthan , S.Ramesh, K.Chairman
1. PG. Department of Microbiology, Sri Paramakalyani College, Alwarkurichi, Manonmaniam Sundaranar University, Tirunelveli- 627 412
2. Mr.M.Amuthan, Associate Professor, PG. Department of Microbiology, Sri Paramakalyani College, Alwarkurichi, Manonmaniam Sundaranar University,
Tirunelveli- 627 412
Corresponding Author email: microchairman2012@gmail.com;
Author
Molecular Pathogens, 2014, Vol.5, No.1 doi: 10.5376/mp.2014.05.0001
Copyright
© 2014 Banupriya et al. This is an open access article published under the terms of the Creative Commons Attribution License, which permits
unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The Genus
Vibrio
includes more than 85 species mostly in marine and natural habitats of sea water and the species is
broadly distributed throughout the world. This report encompasses the incidence of human pathogenic
Vibrio sp.,
in marketed marine
fishes in contribute to the onset of sporadic and epidemic outbreaks of diarrheal disease in human. The following aspects were
covered during the present investigation. Isolation of
Vibrio sp.,
from marketed marine fishes collected from fish market of Tuticorin.
Antibiotic resistant pattern and haemolytic activity of
Vibrio sp.,
were analysed. Out of 72 strains recovered, five species of
Vibrio sp.,
was detected based on basic microbiological and biochemical tests in four types of fishes namely; Among the five species of
Vibrio
sp.,
,
Vibrio parahaemolyticus
(36.36%),
Vibrio vulnificus
(25%),
Vibrio mimicus and V.alginolytics
(16.66%) and,
Vibrio cholare
(8.33) were present. All types of fish pathogens were seen in the marketed fishes tested. Antibiotic resistant pattern was studied
against 23 antibiotics of different types. An excellent haemolytic activity was noted in all the strains of
V.parahaemolyticus
. The
result of the present study insists the need of following effective disease managerial measures at varied level especially at market.
Keywords
Marketed fishes; Pathogenic Organisms;
V. Parahaemolyticus
;
V. Cholerae
;
V.mimicus
;
V.vulnificus
;
V.alginolyticus
;
antibioitic resistant
Introduction
The marine biota is presently choaking and drowing in
its own feces. All aquatic systems have become
universal recipients of the human waste that have
erupted from modernization. The advent of blue
revolution, in marine and estuarine realms as
important potential area of commercially important
finfish and shellfish are now facing the danger of
extensive use of near-shore marine areas as
convenient means for the disposal of treated and
untreated wastes in a most unscrupulous fashion. The
genus Vibrio are gram-negative, curved, rod shaped,
halophilic, non-spore forming bacteria, autochthonous
inhabitants of the marine and estuarine environment.
They occur in saline aquatic environments, both free
in the water and bound to animate and inanimate
surfaces (Huq et al., 1983; Montanaria
et al., 1999).
The members of the family Vibrionaceae are a
signifigant component of the microflora which includes
more than 64 species (Thompson et al., 2005). Few of
these reports however, have looked at the likely risks
from a microbiological food safety point of view
(Edema et al
.,
2005; Okonko et al
.,
2009). In the last
20 years, many halophilic
Vibrio
species such as
V.
parahaemolyticus
,
V. alginolyticus
,
V. vulnificus
,
V.
hollisae
,
V. fluvialis V. mimicus
,
V. furnissii and V.
damsella
, have been implicated in
human enteric
infections, wound infections and septicemia due to the
consumption of shellfish and exposure
to seawater
(Thompson
et al
.,
2004; Merward et al
.,
2011).
V.parahaemolyticus
has been frequently involved in
outbreaks of food-borne diseases in Worldwide
(Dalsgaard et al
.,
2009).
V.parahaemolyticus
has often
been
isolated from seawater, sediment and a variety of
seafoods including shrimp, crab, oyster and Clam due
to its halophilic characteristics. Also, this microbial
infection is characterized by diarrhoea, vomiting,
s
nausea, abdominal cramps and low grade fever (Pinto
Preferred citation for this article:
Banupriya et al., 2014, Screening of
Vibrio sp
., a Potential Pathogen in Marketed Sea Foods, Molecular Pathogens, Vol.5, No.1 1-8 (doi:
10.5376/mp.2014.05.0001)
Received: 21 Feb., 2014
|
Accepted: 22 Apr., 2014
|
Published: 16 May, 2014