PREVALENCE, ANTIBIOTIC-RESISTANCE AND GROWTH PROFILE OF VIBRIO SPP., ISOLATED FROM IMPORTED SHELLFISH IN THE LOCAL MARKETS

Seafood-related human illness caused by Vibrio species is a major problem. Seafood is prone to contamination by pathogenic Vibrio bacteria especially, Vibrio mimicus, Vibrio parahaemolyticus, and Vibrio vulnificus. The study on the prevalence of this microorganism in seafood of the United Arab Emirates is vital due to the cultural background of the Emiratis as a coastal heritage. A study was conducted to assess the prevalence of Vibrio spp. in imported shellfish from local markets and to identify the Vibrio spp. examine the antimicrobial resistance and profile growth conditions of the isolated Vibrio. In the present study, 200 shellfish samples were collected from four different main markets in four cities (Al-Ain, Dubai, Fujairah and Abu Dhabi) in the United Arab Emirates. Vibrio spp. were isolated from the collected samples and identified by the standard culture method. DNA was extracted from all the isolates and used for molecular characterization by Polymerase Chain Reaction (PCR). The antibiotic study was also performed to find out the resistance and sensitivity of the Vibrio species. The factors affecting the growth rate survival of the isolated Vibrio spp. were studied by analyzing the effect of different parameters such as temperature, pH and salinity. Results showed that Vibrio parahaemolyticus was predominant in the isolates. The presence of Vibrio spp. was confirmed in 184 (92%) of the 200 isolates collected from different cities. The isolates from Al-Ain and Dubai showed an occurrence of 12.24% and 23.80% for Vibrio parahaemolyticus. Vibrio mimicus was not detected in isolates from Al-Ain and Dubai. Vibrio isolates from Fujairah showed an occurrence of 15.5% for Vibrio parahaemolyticus, and 11.11% for Vibrio mimicus. The prevalence of Vibrio in isolates from Abu Dhabi was 6.25% for Vibrio parahaemolyticus and 25% for Vibrio mimicus. The antibiotic sensitivity of the isolates was evaluated by measuring the zone of inhibition against 6 common antimicrobial agents. Vibrio parahaemolyticus and Vibrio mimicus isolates were resistant to penicillin G, daptomycin, vancomycin, ampicillin and erythromycin while all the two Vibrio spp. were susceptible to sulfamethoxazole-trimethoprim. The effect of various parameters such as temperature, pH and salinity on the growth and survival of Vibrio isolates showed Vibrio parahaemolyticus and Vibrio mimicus isolates exhibited maximum growth rates at 37ºC while increasing the temperature to 47ºC the growth percentage was decreased. The two Vibrio spp. were grown significantly at alkaline pH (pH 5 AND 7). Increasing the concentration of NaCl from 0.5% to 2%, the growth rate of Vibrio isolates was increased and the optimum growth rate was shown in 1% NaCl. From the results, it can be concluded that the Vibrio isolates in shellfish from different cities of UAE showed antibiotic resistance and it is a threat to public health as the antibiotic-resistant determinacies transferred to other bacteria of the clinical significance