Detection and Antibiogram Study of Bacteria Isolated from Dried and Cooked Fish
Detection and Antibiogram Study of Bacteria Isolated from Dried and Cooked Fish
Mst. Deloara Begum1, Md. Muniruzzaman1, Md. Salauddin2* and Md. Mostafizer Rahman1
ABSTRACT
Fishes are very rich source of animal proteins. The soft tissues of fish and aquatic environment are extremely susceptible to microbial contamination. In this research a total of 79 samples were collected from different local market. In which 54 samples were from dried fish and 25 from cooked fish samples. In this research there were 18 different types of dried fish and 6 types of cooked fish were used as a sample. Laboratory work was done by different bacteriological laboratory methods and purified isolates were identified according to gram’s staining reaction, colony morphology, cultural characteristics, biochemical and antibiotic susceptibility test. All most 100% dried and 20% cooked fish sample were contaminated. In this study seven different species and 168 isolates were identified from dried fish and these were Escherichia coli 21.43% (36), Vibrio spp. 18.45% (31), Staphylococcus spp.17.86% (30), Pseudomonas spp.17.86% (30), Salmonella spp.12.5% (21), Shigella spp. 8.93% (15) and Klebsiella spp. 2.97% (5). In cooked fish 9 isolates were identified and species were Escherichia coli 66.66% (6) and Shigella spp. 33.34% (3). Total viable count varies from 1.28×107CFU/g to 3.74×109CFU/g. The highest concentration was found in Loitta fish and lowest in Ruhi from dried fish. Most species of bacteria isolated were resistant to amoxicillin, penicillin-g, kanamycin, azithromycin, cefuroxime sodium, cephalexin, nalidixic acid, cephradine and erythromycin. The isolates were found to be of medical importance. Hence it is considered that a variety of bacterial species can be associated with dried fish related pathogen to animal and humans.
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