ASSESSMENT OF VIBRIO CHOLERAE FROM SEA FOOD IN CALABAR
Abstract
ABSTRACT
Most foodbomc infections are associated with the consumption of raw or undercooked seafoods or exposure of wounds to warm seawater. In this study, 280 samples of a variety of sea foods viz; Crayfish, blue Crab, Periwinkle, Applcsnail and red Lobster collected from 2 major markets and 2 Beaches in Calabar were evaluated using standard bacteriological methods. The bacteria were presumptively identified as species of Vibrlo. Salmonella, Citrobacter. Proteus. Pseudomonas, Aeromonas, Serrano, Klebseilla Staphylococcus, Escherichla colt Streptomyves, Bacillus. Enterobacter and Yersinia. Vibrio species was the most prevalent isolate with 27.1%. The viable cell counts obtained ranged from 1.0x108 to 9.8x1010CFIlind on Thiosuiphate Citrate Bile Salt Sucrose Agar and from 1.0x101 to 9.7x101°CFU/m1 on MacConkey Agar..
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