Occurrence of Potentially Pathogenic Vibrio and related species in Seafoods obtained from the Eastern Province of Saudi Arabia

Mohamed Ibrahim, M.A, Sami Shabeeb Al Shabeeb, Noureldin, E.A, Ghamri H. Al Ramadhan
2016 International Journal of Advanced Research in Biological Sciences (IJARBS)  
Seafoods are liable to bacterial contamination and could cause health risk to consumers. The present work is aimed to study the occurrence of potentially pathogenic and related species in seafoods obtained from the Eastern Province of Saudi Arabia. Studies were carried out to isolate, identify and characterized different bacterial species in 448 seafood samples comprising Fishes (353), Prawns (49) and Cuttlefishes (46), collected during the period from January 2015 until May 2016. TCBS agar was
more » ... 2016. TCBS agar was used for isolation and presumptive colonies both suspicious and non-suspicious for Vibrios were subcultured, characterized by biochemical tests and then identified at the genus and species level using API 20NE test kits. Species belongs to 8 bacterial families were isolated and the most predominant was Vibrionaceae 262 (58.4 %), followed by Aeromonadaceae 45 (10.4 %), Shewanellaceae 16 (3.57 %), Pasteurellaceae 13 (2.90 %), Caulobacteriaceae 9 (2.00 %), Pseudomonadaceae 7 (1.56 %), Enterobacteriaceae 7 (1.56 %) and Burkholderiaceae 6 (1.33 %). The presence of these organisms in the fresh seafood samples showed that the source of contamination may be from environment, catching, unhygienic handling and transportation. Thus it is strongly recommended that fresh seafoods must be properly stored at low temperature, good hygienic practices must be strictly followed and the seafoods must be adequately subjected to proper cooking before consumption.
doi:10.22192/ijarbs.2016.03.12.009 fatcat:v5jdortsdbgo3o6uie32sweoom