23. Isolation and characterization of Vibrio parahaemolyticus from fish samples of Quetta, Pakistan

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Roomeela, AbdulSamad, Muhammad Kamran Taj, Saima1, Muhammad Rizwan Mohammad Yousaf, Yousaf Hassan, Safiullah Khan Achakzai Muhammad Zahid Olena Pokryshko Silvia Diaconescu Sundus Saifullah


Vibrio parahaemolyticus (V. parahaemolyticus) is recognized as a major cause of sea food associated with gastroenteritis, mostly due to consumption of raw or undercooked fish. 30,000 food borne infections are caused by V.parahaemolyticus globally. This study was aimed to investigate the prevalence of V.parahaemolyticus in fish by using conventional Biochemical tests. A total of 100 fish samples, 50 fresh water fish (Cirrhinus margala, Catla catla, Labeo calbasu) + 50 salt water fish (Pompano, Barramunddi, Rohu) were collected randomly from different fish markets of Quetta. Out of 100 fish samples tested, 30 (30%) were found positive for V. parahaemolyticus that is 44% from salt water fish and 16% from fresh water fish. Higher prevalence rate was observed during summer season and it was on peak in the months of April-July. This study revealed that prevalence rate in fish is mostly due to improper refrigeration, insufficient cooking, cross contamination and improper handling during transportation.

Keywords: Biochemical test; Fish meat; Quetta; Vibrio parahaemolyticus


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