Antibiotic Resistance Profiles of Bacteria Associated with Fresh and Frozen Shrimp (Palaemonetes sp.) and Their Public Health Significance

International Journal of Scientific Research in Knowledge Pub Date : 2013-10-01 DOI:10.12983/IJSRK-2013-P448-456

L. Solomon, C. Ogugbue, G. Okpokwasili

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引用次数: 7

Abstract

Bacteria associated with fresh and frozen shrimp were investigated to characterize the major bacterial pathogens of public health significance and to determine their antibiotic resistance profiles. Twenty (20) pieces of shrimp were analyzed using ICMSF recommended procedures. Fresh samples had an average total culturable heterotrophic bacterial (TCHB) count of 2.60 x 10 7 cfu/g and total coliform bacterial (TCB) count of 2.99 x 10 5 cfu/g while frozen samples had average count of 9.11x10 6 cfu/g for TCHB and1.66 x 10 6 cfu/g for TCB.The density of THCB and TCB in the fresh samples was significantly higher than that obtained for the frozen samples (p<0.05). A total of 290 bacteria were isolated, comprising 168 isolates from fresh samples and 122 isolates from frozen samples. The percentage of single isolate from fresh samples were: Proteus (6.5%), Escherichia (11.9%), Salmonella (8.3%), Staphylococcus (10.7%), Shigella (7.1%), Citrobacter (9.5%), Serratia (8.3%), Enterobacter (10.1%), Klebsiella (10.7%), Aeromonas (8.9%) and Vibrio (7.7%) while frozen samples had Pseudomonas (16.4%), Bacillus(4.9%), Streptococcus(15.6%), Alcaligenes (14.8%), Micrococcus (9.8%), Proteus (3.3%), Aeromonas (5.7%), Lactobacillus (11.5%), Moraxella (4.1%), Achromobacter (6.6%), and Flavobacterium (7.4%).Consumption of bacterial contaminated shrimps have been reported to be responsible for gastroenteritis, diarrhea, bacillary dysentery and typhoid fever in humans.Antibiogram of selected isolates indicated their multiple antibiotic resistances to all antibiotics. The highest resistance (100%) was recorded against streptomycin, cotrimoxazole, tetracycline, erythromycin, chloramphenicol, augmenting, gentamycin and amoxycilin. Ofloxacin (12.5%) recorded the least resistant followed by Ciprofloxacin (25%). Environmental sanitation and proper handling will reduce bacterial pathogens in shrimp and enhance its nutritional value.

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鲜虾和冷冻虾相关细菌的抗生素耐药特征及其公共卫生意义

研究了与新鲜和冷冻虾相关的细菌，以表征具有公共卫生意义的主要细菌病原体，并确定其抗生素耐药性谱。采用ICMSF推荐的程序对20块虾进行分析。新鲜样品的平均总可培养异养细菌(TCHB)数为2.60 × 10.7 cfu/g，总大肠菌群(TCB)数为2.99 × 10.5 cfu/g，而冷冻样品的平均总可培养异养细菌(TCHB)数为9.11 × 10.6 cfu/g，总大肠菌群(TCB)数为1.66 × 10.6 cfu/g。新鲜样品中THCB和TCB的密度显著高于冷冻样品(p<0.05)。共分离细菌290株，其中新鲜样品分离168株，冷冻样品分离122株。新鲜样品中单个分离菌的百分比为:变形杆菌(6.5%)、埃希氏菌(11.9%)、沙门氏菌(8.3%)、葡萄球菌(10.7%)、志贺氏菌(7.1%)、柠檬酸杆菌(9.5%)、沙雷氏菌(8.3%)、肠杆菌(10.1%)、克雷伯氏菌(10.7%)、气单胞菌(8.9%)、弧菌(7.7%)，冷冻样品中有假单胞菌(16.4%)、芽孢杆菌(4.9%)、链球菌(15.6%)、Alcaligenes(14.8%)、微球菌(9.8%)、变形杆菌(3.3%)、气单胞菌(5.7%)、乳杆菌(11.5%)、莫拉氏菌(4.1%)、无色杆菌(6.6%)、黄杆菌(7.4%)。据报道，食用被细菌污染的虾会导致人类患上肠胃炎、腹泻、细菌性痢疾和伤寒。所选菌株的抗生素谱显示其对所有抗生素的多重耐药。对链霉素、复方新诺明、四环素、红霉素、氯霉素、增强型、庆大霉素和阿莫西林的耐药率最高(100%)。氧氟沙星(12.5%)耐药最少，其次是环丙沙星(25%)。环境卫生和处理得当可以减少虾体内的细菌病原体，提高虾的营养价值。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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International Journal of Scientific Research in Knowledge

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