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

Document Type : Original Article

Authors

1 Botany and Microbiology, Faculty of Science

2 Faculty of science

3 Botanyand Microbiology, faculty of science zagazig university

4 Department 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.

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