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close this section of the library Pathogenic bacteria -- Fiji -- Suva, Bacterial diseases -- Fiji -- Suva, Medical bacteriology -- Fiji -- Suva, Fishes -- Diseases -- Fiji -- Suva


View the PDF document Prevalence of pathogenic bacteria in fish sold at various outlets in Suva, Fiji
Author: Singh, Reema Reshmi.
Institution: University of the South Pacific.
Award: M.Sc.
Subject: Pathogenic bacteria -- Fiji -- Suva, Bacterial diseases -- Fiji -- Suva, Medical bacteriology -- Fiji -- Suva, Fishes -- Diseases -- Fiji -- Suva
Date: 2007.
Call No.: Pac QR 201 .S56 2007
BRN: 1005475
Copyright:Under 10% of this thesis may be copied without the authors written permission

Abstract: In Fiji, fish are harvested for subsistence consumption within the domestic household and also for small-scale retail sales. Microbial contaminants in fish are suspected to be high but the incidences in fish sold at various commercial outlets in Fiji are unknown. The present study investigated the presence of Escherichia coli, Vibrio parahaemolyticus and Vibrio cholerae in fish samples sold at various outlets in Suva. These outlets included roadside stalls (Vatuwaqa Bridge, Bailey Bridge and Raiwaqa roadside), local markets (Suva, Lami and Laqere Market) and fish shops (Fresh ’et, Food Processors and Cakaudrove Fish). Standard microbial analysis techniques were adopted for detecting E. coli in the gills, gut and on the skin surface of fish samples obtained from these outlets. The presence of V. parahaemolyticus and V. cholerae was identified by biochemical tests (Oxidase, Salt tolerance [0, 6, 8% NaCl] and Carbohydrate fermentation [Lactose and Sucrose]) and were further confirmed by molecular identification. Results indicated that there was no significant difference in the occurrence of E. coli within the different regions of fish and between the different sources (P<0.05), although the data indicated that microbial contamination caused by E. coli in fish was high. There was a significant difference in the occurrence of V. parahaemolyticus in fish obtained from different outlets (P>0.05) and significant difference of contamination by this pathogen were found within the regions. The roadside stalls showed a high occurrence of V. parahaemolyticus compared to the local markets and fish shops suggesting that fish exposed to ambient temperatures could be the reason for high 6 occurrence of V. parahaemolyticus. Incidence of E. coli and V. parahaemolyticus were also detected in fish sold in fish shops, as it was observed that proper removal of gut and gills was not practiced. V. cholerae was not detected in any of the fish samples analyzed from all the outlets. Inadequate fish storage facilities, limited use of ice to keep the fish cool and improper, unhygienic handling of fish could be considered as some of the factors contributing to the occurrence of these pathogens. Creating more awareness among the fisher folk and fish vendors regarding the proper and hygienic handling of fish, proper storage facilities for fish and the use of good quality ice could help rectify and improve the situation.
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