رسائل ماجيستير
English
2015
Vibrio Species in Seafood, Meat and Meat Products from Different Localities in Libya
حسين مصطفى الرايس, عماد الدين الهادي الفلاني
كلية الطب البيطري-جامعة طرابلس · ليبيا
The gus Vibrio includes several food- borne pathogs, which cause a spectrum of clinical conditions including septicemia, cholera and milder forms of gastroteritis. Several Vibrio species e commonly associated with food-borne illnesses including Vibrio cholerae, Vibrio pahemolyticus, and Vibrio vulnificus. A total of 93 seafood, meat and meat products samples which included: 21 shrimps, 5 clam, and 20 differt of fishes (8 sdine, 4 mackerel, 2 annul sea bream, 2 dusky grouper, 1 amberjack, 1 sea needle, 1 common dtex, and 1 shk) , 34 samples of raw meat (9 camel meat, 10 beef, 6 mutton and 9 chick) and 13 samples of meat products (2 beef sausage, 5 beef burger, 5 chick burger and 1 kebab). Samples were collected from differt localities in Libya (Tripoli, Regdalin, Janzour and Tobruk). All samples were subjected to microbiological analysis for umeration, isolation, and idtification of Vibrio spp. using convtional cultural and molecul methods. Out of the 93 cultured samples only 48 (51.6%) yielded bacterial colonies on thiosulfate-citrate-bile salts-sucrose ag (TCBS) with cultural chacteristics suggesting the presce of Vibrio spp. Twty-sev out of 46 processed seafood samples (58.7 %) yielded colonies on (TCBS), whereas cultures of meat and meat products samples (47 in total), only 21 of them (44.6%) produced suspected colonies on TCBS. Among cultured seafood samples, the highest bacterial count was recorded in clam with bacterial colony count of 3.8 х104 CFU/g. with a standd deviation value of 2.3 х104 CFU/g. Moreover, chick burger samples showed the highest incidce bacterial count with 6.5 х104 CFU\g tissue with a standd deviation value of 1.7 х104 CFU/g. Molecul analysis (using PCR and sequcing of 16S rDNA) of the isolates obtained in this study, showed that 11 out of 48 (22.9%) were confirmed to be Vibrio spp. The isolation of Vibrio pahemolyticus from one camel meat samples was the first report of its kind collected from Libya. On the other hand, there were 28 out of 48 (58.33%) of suspected to be Vibrio spp. isolates examined by PCR and sequcing of 16S rDNA, showed many others differt of microorganisms. However, there were 9 out of 48 (18.75%) of suspected to be Vibrio spp. isolates gave overlapped peaks, unreadable sequce. In additions higher isolation frequcies, was observed in the currt study especially for Proteus spp., Escherichia coli, Klebsiella pneumoniae, and Enterobacter spp. These findings might be attributed to many factors as higher vironmtal contamination during processing, storage, transportation and sales. In brief, this study was an initial step in a future molecul resech tgeting Vibrio food borne illnesses in order to map out the magnitude of such pathog in Libyan seafood, meat and meat products.