Prevalence and Antimicrobial Resistance of Vibrio Species Isolated from Beef Frozen Meat.

Selim, Eman; Bayoumi, Doaa; Tohamy, Eman; Ahmed, Heba

doi:10.21608/bfszu.2024.300549.1406

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	Prevalence and Antimicrobial Resistance of Vibrio Species Isolated from Beef Frozen Meat.
Article 48, Volume 2025, Issue 1, April 2025, Page 165-170 PDF (1.08 MB)
Document Type: Original Article
DOI: 10.21608/bfszu.2024.300549.1406
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Authors
Eman Selim¹; Doaa Bayoumi ²; eman Tohamy³; Heba Ahmed⁴
¹Botany and Microbiology, Faculty of Science
²Faculty of science
³Botanyand Microbiology, faculty of science zagazig university
⁴Department of Zoonoses, Faculty of veterinary medicine zagazig university
Abstract
Vibrio species can cause food borne infections and serious gastrointestinal illnesses. In this research, twenty samples of beef frozen meat were randomly collected from different markets in Zagazig, Sharkia Governorate, Egypt. Samples were subjected to microbiological analysis. All twenty samples were positive for Vibrio. The prevalence rate was 55% (11) for V. mimicus, 25% (5) for V. vulnificus, 20 % (4) for V. parahaemolyticus,20 % (4) for V. fluvialis, 10% (2) for V. alginolyticus,10% (2) for V. cholera and 5 % (1) for V. hollisae. All Vibrio was detected in all twenty samples. Vibrio strains demonstrated susceptibility to Ciprofloxacin (CIP) (100%), tetracycline (TE), Doxycycline (DO), Meropenem (MEM), Imipenem (IPM) and Chloramphenicol (C). While most vibrio strains were resistant to Amoxicillin/ clavulanic acid (AMC) (90.9 %) and Ampicillin (AM) (72.7%). In summary, this study provided a comprehensive overview of the incidence and phenotypic characteristics of various vibrio serovars found in beef frozen meat.
Keywords
Antimicrobial susceptibility; prevalence; Vibrio; beef frozen meat
Main Subjects
Basic and applied research of Microbiology


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