Incidence of Potentially Pathogenic Vibrio Spp. In Fresh Seafood from Itu Creek in Uyo, Akwa Ibom State, Nigeria

This study reported the incidence of potentially pathogenic Vibrio spp. in fresh seafood from Itu creek. Studies were carried out to isolate, identify and characterized different Vibrio species in fish, crayfish and periwinkle obtained from the Itu creeks. Different parts analyzed using standard microbiological techniques were the gills, intestine and the body surfaces. The Vibrio species isolated and identified were Vibrio cholerae, Vibrio fluvialis, Vibrio mimicus, Vibrio parahaemolyticus and Vibrio vulnificus. Among the species isolated, Vibrio cholerae was most predominant 24(30.4%). This was closely followed by Vibrio mimicus 22(27.8%), Vibrio parahaemolyticus 17(21.5%), Vibrio fluvialis 14(17.7%) and Vibrio vulnificus 2(2.5%). However, Vibrio vulnificus was only found in samples of crayfish and fish (gills). The presence of these organisms in the fresh seafood samples showed that seafoods are predisposed to contamination by bacteria. Thus, it is becomes advisable that sea foods be adequately subjected to proper boiling and cooking before consumption. Owing to the potential hazard of some pathogenic Vibrio, it is clearly necessary to put more emphasis on food hygiene. Therefore surveillance of potential contaminant bacteria in harvested seafood is crucial for sustenance of public health.