Vibrio parahemolyticus in Sea Food from the South Sea of Iran

Rahimifard¹, F. Najafi Yasuri², M. Ahi³, S. Saadati¹, F. Hoseini², Z. Noori¹ and M. Alahyari²

¹Department of Microbiology, Food and Drug control Laboratories, Health Ministry, Tehran (Iran)

²Department of Microbiology, Basic Science Faculty, Gilan University, (Iran)

³Ilam University of Medical Scienses, Ilam (Iran)

ABSTRACT: Vibrio parahemolyticus is a facultative anaerobic and gram negative bacteria,which lives in salty waters.It’s infection in human usually like a self-limited gastroentritis to cholera diarhea.Usually after 15 hrs incubation periods disease is manifested with severe diarhea,watery,without blood,vomiting and fever. Most people were infected due to consuming low heated fish, shrimp, lobster,...So it’s important to control sea foods for presenting of this bacteria in food control laboratories.In this study finding the rate of isolation and effective detection method for this bacteria was main aim. 30 sea food specimens were collected. after preparing suspention inoculated to enrichment salty media polymixin and alkaline pepton water, after 7 hrs in 37°C cultured respectively to TCBS and TSAT medium then after 24 hrs in 37°C suspected colonies picked up for identification and confirmation tests. Vibrio parahemolyticus was isolated from 2 specimens. Due to presence of this bacteria in sea foods ,detection and training for isolation of this bacteria is suggested in food control laboratories.

KEYWORDS: Sea Food; Vibrio parahemolyticus

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