Antibiotic Resistance Profile and Molecular Characterization of Vibrio parahaemolyticus and Vibrio cholerae Isolated From Fish

Authors

  • Alaa Eldin M.A. Morshdy Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt.
  • Nehal S.A. Abdelhameed Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt.
  • Karima Abdallah Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt.
  • Ahmed S. El-tahlawy Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt.
  • Rasha M. El Bayomi Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt.

Keywords:

Fin fish, V. parahaemolyticus, V. cholerae , Antimicrobial susceptibility , Virulence genes

Abstract

The current study was planned for the isolation and identification of Vibrio spp. from fish samples (tilapia, mugil, tuna, saurus, pagrus, and shrimp) retailed in Zagazig city, Sharkia Governorate, Egypt. In addition to determine the antimicrobial susceptibility of the isolates. The PCR screening for virulence genes of V. parahaemolyticus and V. cholerae was also determined. The results in the present study revealed that the most contaminated samples with Vibrio spp. were pagrus (56%), followed by tilapia (52 %), then mugil (44 %), saurus (40 %), tuna (36 %), and shrimp (36 %). The most prevalent Vibrio spp. were V. para­haemolyticus (18.6%) followed by V. mimicus (11.3%), and V. alginolyticus (10%). V. cholerae was isolated in a percentage of 0.7%. Vibrio species in the current study were highly resistant to erythromycin (100%), ampicillin (75%), cephalothin (66.7%), sulphamethoxazole (66.7%), and amikacin (50%). PCR screening of virulence genes among various Vibrio spp. revealed that V. parahaemolyticus harbored tlh (100 %), tdh (80 %), and trh (80 %). While, V. cholerae was positive for rtxC, hylA, and ompU genes. As a result, the current data proves Vibrio spp. contamination of fish, which displayed various degrees of antibiotic resistance. In addition, the isolated Vibrio spp. had virulent genes that could be dangerous to the consumer's health. 

 

Author Biographies

Alaa Eldin M.A. Morshdy, Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt.

 

 

Nehal S.A. Abdelhameed, Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt.

 

 

Karima Abdallah , Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt.

 

 

Ahmed S. El-tahlawy, Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt.

 

 

Rasha M. El Bayomi, Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44519, Egypt.

 

 

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Published

2023-06-03

How to Cite

Morshdy, . A. E. M. ., Abdelhameed, N. S., Abdallah , K. ., El-tahlawy, A. S. ., & El Bayomi, R. M. . (2023). Antibiotic Resistance Profile and Molecular Characterization of Vibrio parahaemolyticus and Vibrio cholerae Isolated From Fish. Journal of Advanced Veterinary Research, 13(3), 443-448. Retrieved from https://advetresearch.com/index.php/AVR/article/view/1255

Issue

Vol. 13 No. 3 (2023): Special Issue: The 6th Scientific Conference on Food Safety (Human and Food Hygiene), Food Safety, Hygiene & Technology Department, Faculty of Veterinary Medicine, Zagazig University, Egypt (3/5/2023).

Section

Original Research

License

Copyright (c) 2023 Journal of Advanced Veterinary Research

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