Antimicrobial of Vibrio species in aquatic products supplied in Ahvaz city
Bahareh Sadat Abbasi
1
(
)
Ebrahim Rahimi
2
(
Department of Food Hygiene, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
)
Keywords: Vibrio cholerae, Vibrio paraholiticus, Vibrio alginolyticus, Vibrio vulnificus, seafood,
Abstract :
Pathogenic species of Vibrio usually live in marine and saltwater environments and can accumulate in foods intended for human consumption. It has been shown that they have many seasons and they are more abundant in summer. The aim of the present research was the antimicrobial activity of Vibrio species in aquatic products supplied in Ahvaz city. In this study, a total of 160 samples, including 40 shrimp samples and 120 samples of lionfish, halva, and salted fish, were randomly sampled from the supply centers of Ahvaz city and transferred to the laboratory under sterile conditions. To search for Vibrio, the linear culture method, different species and strains, the PCR method and disk-diffusion antibiotic resistance evaluation were used. The results showed that 46 samples (28.75%) were Vibrio types out of a total of 160 samples. In this way, there were 13 samples (32.5%) of shrimp, 11 samples (27.5%) of milk fish, 10 samples (25%) of fried fish and 12 samples (30%) of halvah fish. The frequency of virulence genes was ctxA (50%) and ctxB (50%), tdh (41.17%), trh (47%), flaC (50%) and vvh (44.44%). The results of biotic resistance showed resistance to ampicillin (89.13%) and kanamycin (82.60%), and the lowest resistance was related to imipenem. The results of the study showed that a variety of seafood products can be an important source of vibrio consumption, which can be avoided by observing hygiene and cooking seafood.
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