Vibrio parahaemolyticus: A Potential Diarrheagenic Pathogen on Gombe Fresh Vegetables | Abstract
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Annals of Experimental Biology


Vibrio parahaemolyticus: A Potential Diarrheagenic Pathogen on Gombe Fresh Vegetables

Author(s): Dahiru M and Ibrahim I

Vibrio parahaemolyticus are considered one of the main causes for bacterial gastroenteritis worldwide. Research conducted reports outbreaks involving raw fruits and vegetables in other part of Nigeria, however, little is known on the occurrence of this pathogen in Gombe especially on vegetables. In the light of these, this work aimed at determining the presence of this pathogen in fresh vegetables sold in Gombe metropolis. Three types of vegetables were sampled, namely cabbage (Bressica oleracea) 20 samples, tomato (Solanum lycopersicum) 20 samples and lettuce (Lactuca sativa) 20 samples. Sample were processed by enrichment in alkaline peptone water (APW) and cultured on thiosulfate-citrate-bile salt sucrose agar (TCBS). Suspected growth, especially that appeared green on TCBS were subculture on nutrient agar (NA) and subjected to biochemical tests, which include Triple Sugar Iron (TSI) , Oxidase test, arginine dihydrolase test, Lysine and location ornithine decarboxylase, Moeller decarboxylase base medium (Difco) amended with an amino acid at a concentration of 1%, Cells grown in the presence of 0, 6, 8 and 10 % (wt/vol) NaCl in nutrient broth, Acid production from 1% arabinose, sucrose and lactose fermentation, Methyl red and Voges-Proskauer reaction and Urease test. Of the sixty 60 samples collected 46.67% growth was observed TCBS and only 1.67% of samples harbored V. parahaemolyticus. In tomato, lettuce cabbage samples had 45%, 55% and 40% Vibrio growth was observed respectively. Ten 10% (equivalent to 1.67 of all samples collected) was confirmed to be growth of V. parahaemolyticus from cabbage sample collected at Shongo market