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Antimicrobial susceptibility patterns and plasmid profile of vibriospecies from processed and unprocesssed food grade crab |
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| รหัสดีโอไอ | |
| Creator | Omogbai Barry Aigbodion and ObichiCynthia Nnenji |
| Title | Antimicrobial susceptibility patterns and plasmid profile of vibriospecies from processed and unprocesssed food grade crab |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2559 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 4 |
| Journal No. | 2 |
| Page no. | 64-83 |
| Keyword | Crab, Vibrio spp, plasmid, Antibiotic resistance |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/78296 |
| ISSN | 2286-8615 |
| Abstract | Antimicrobial susceptibility patterns and plasmid profiles of Vibriospecies isolated from edible crabs (Callinectes sapidus) wereevaluated. A total of 40 crabsand the obtained water samples collectedfrom four different markets in Lagos Statewere examined. Morphological and biochemical techniques were used to identify the Vibriospp present in the samples. Susceptibilityof bacteria isolatesto 8 antibiotics was studied using adisc diffusion method and plasmid profile was determined by agarose gel electrophoresis. The total viable Vibriocount inunprocessed samples ranged from 3.30 to 5.80 Log10cfu/g whilethe processedoneswas 1.80 to 2.5 Log10cfu/g. The identified Vibriospp included, V. cholerae,V. harveyi. V. mimicus, V. parahaemolyticus, V. furnissii and V. fluvalis. Results revealed that Vibrioisolates from the samples expressed total(100%) antibiotic resistance to amoxcycilin and augumentin, 83.3% to cotrimoxazole, 72.2% to tetracycline, 66.6% to nitrofurantoin, 61.6% to gentamicin, 33.3% to nalidilixic acid and no resistance to ofloxacin. The isolates hada multiple antibiotic resistance (MAR)indexranging from 0.250.88. Plasmid profile of 10 isolates which showed multiple resistance to antibiotics revealed that 7 harboured plasmid with bands ranging from 23130bp20240bp as molecular weight. Isolation of Vibrio sppfrom seafood of this nature is considered as a potential danger for consumers. |
