PREVALENCE, ISOLATION AND ANTIBIOGRAM PROFILE OF PLEISIOMONA SHIGELLOIDES IN AFRICAN CATFISH FROM SELECTED FISH FARMS IN AKINYELE AND ONAARA LOCAL GOVERNMENTS. IBADAN, OYO STATE
Abstract
The obvious increasing market for fish protein calls for evaluation of factors that influences the yield of fish as well as safety for human consumption. Plesiomonas shigelloides are gram negative bacteria, implicated for numerous gastrointestinal infections such as diarrhoea. They are ubiquitous and have been successfully isolated from fish, human and as well as environmental samples. The rise in antibiotic resistance coupled with the increasing role of Plesiomonas shigelloides in human diseases have made a study of the antibiogram of Plesiomonas shigelloides important. This study was conducted to investigate the prevalence, characterisation and Antibiogram profile of Pleisiomonas shigelloides in Catfish (Clarias gariepinus), from Akinyele and Ona ara Local Governments farms in Ibadan. Thirty five (35) Plesiomonas shigelloides isolates from fish and environmental (water and soil) samples collected in Akinyele and Ona ara Local Governments Areas of Ibadan, Oyo State and transported to Wildlife Laboratory, Department of Veterinary Public Health and Preventive Medicine, University of Ibadan and where organs (Muscles, Livers and Kidney) were collected. The isolates were identified by their prevalence characteristics and conventional biochemical test. Antibiotic susceptibility of selected bacteria was determined by Clinical Laboratory Standard Institute (CLSI). Plesiomonas shigelloides was isolated in 66 (100%) from Akinyele Local Government and 39 (100%) from Ona Ara Local Government isolates respectively, the susceptibility pattern of Plesiomonas shigelloides was in the order of Nitrofurantoin (88.9%) > Cefuroxime (100%) > Cefriaxonesul bactam (83.3%) > Ampiclox (100%) > Cefixime (100%) > Levefloxacin (50%) > Amoxicillin Clavulate (100%) > Cefotaxime (100%) > Imperenem) Cilastatin (100%) > Ofloxacin (0%) > Gentamycn (61.1%) > and Nalidixic acid (100%). The increased awareness among consumers for the safety of food products they consume and concomitant pressure for fresh and appropriate forms of products has led to the advance of food safety practices in the food industry.
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