Antimicrobial Resistant Bacteria in Seafood

Aquaculture can be defined as farming of aquatic organisms such as fish, crustaceans, molluscs and aquatic plants both in freshwater and saltwater. It has a wide range of ownerships from small family business to multimillionaire global industries.1It provides many job opportunities throughout the world. As an example Canadian aquaculture industry valued $ 5 billion Canadian dollars provides more than 130 000 jobs only in Canada.2Accelerated growth of aquaculture causes series of problems to both human health and environment.3Most bacterial species resides both in animals and well as in human will pathogenic to both. transfer of pathogens between the two host species is a common situation for most organisms.4 Most of the developing country aquatic farms are non-hygienic and stressful. This will lead to an increase of bacterial infection among most aquatic species. As a preventative and curative method farmers mix a huge amount of antimicrobial products with the aquatic feed.5 Since aquaculture is a global industry, Implemented laws and regulations are different from country to country. It is very difficult to implement global regulations relating to antimicrobial use.1

The ten most abundant bacterial families detected in our study were Koribacteraceae (Acidobacteria), Acidobacteriaceae (Acidobacteria), Sphingobacteriaceae (Bacteroidetes), Geobacteraceae (proteobacteria), Auto67-4W (Pedosphaerae), Acetobacteraceae (proteobacteria),

During the purification section of this lab, the LB/amp/ara agar plate was examined for well-isolated green colonies and the LB/amp plate was observed for white colonies with space between each other. These colonies were circled on the outside of the plates using a marker. Next, two 15 milliliter culture tubes containing 2 milliliters of nutrient growth media were obtained and labeled “+” and “-“. Using a new inoculation tube, the circled colonies from each plate were scooped out and immersed in their respective culture tubes. Once the bacteria was mixed into the solution, the tubes were sealed and placed horizontally into the 32⁰ incubator for 24 hours.

The best and most accurate way of identifying an unknown microorganism is by sequencing its DNA, but this is very expensive and only used in highly qualified labs. So, the identification of unknown bacteria number 63 was be done by putting the bacteria through numerous laboratory tests. Microorganisms are different among each other by their macroscopic morphology, microscopic morphology, and the unique metabolic processes they use to survive and reproduce. Identifying an unknown microorganism in the laboratory is important because knowledge is gained on the appropriate way to cultivate an organism, how to correctly read the result of a test, and learning about the different characteristics of the bacteria. All of the following tests were done using the best sterile technique and the most new turbid bacterial growth subculture.

This report contains the background information on gram positive and gram negative bacteria, which will aid in understanding the use of specific laboratory experiments to distinguish between the two types of bacteria. Included are the materials and methods used to identify the gram positive and gram negative bacteria and methods which also differentiate between microbes of each group. The implications of the methods of identification used are also described in this report to give an explanation as to why a certain route was taken in carrying out experiment 14. The results of the experiment carried out for the identification of three unknowns are tabulated

This project’s purpose as a whole was to receive an unknown bacteria and figure out what it is; One can figure this out by doing a series of tests. These tests include but are not limited to: gram stains, capsular stains, MacConkey agar plates, SIM, KIA, and UREA tubes, Catalase and Oxidase tests, Methyl Red and Voges-Proskauer test, and many, many more. Although that was just naming some of the tests one can do, what they are and how they’re done are further explained in the methods and reports section. Although there were many tests I was able to do, I was limited to an extent. I only had a few weeks to work on the project, and there were some unavailable tests I was unable to do.

Rainbow trout (Oncorhynchus mykiss) is one of the most cultured fish species in the worldwide aquaculture industry, such as China, Norway and Turkey for its fast growth and adapting to low temperature[1]. The market demand for rainbow trout is heavy meanwhile the natural resources are limited, all that leads to the intensification of production system. The intensive farming with the overcrowding space and poor water quality is likely to make the physiological changes and increase the susceptibility infected by pathogens[2]. In the last few years, speedy and uncontrolled growth of pathogens in aquatic organisms and abuse of antibiotics preventing them have resulted in the emergence of several resistant pathogens in aquaculture. So, it is urgent to find the suitable tools to control the disease outbreaks [3]. Immunostimulants are the most modern and primary tools in aquaculture that can enhance resistance against pathogens by improving innate immune and cellular defence mechanisms [4, 5]. Although numerous substances have been investigated as an immunostimulant, only few of them are appropriate for use in aquaculture[6, 7].

The strategy used to determine the unknown organism was to first perform a gram stain to determine if the organism was either a gram negative or gram positive bacteria based on the color of cells. A TSA plate was inoculated to streak for isolation and purity. After colonies were incubated characteristics of colony morphology were recorded and a TSB broth and TSA slant were inoculated to determine characteristics of growth in broth and slant. Another TSA plate was inoculated to determine growth under anaerobic conditions. The next step was to look over the class results for biochemical test and create a dichotomous key to determine which test were useful and which were unnecessary to perform. The gram stain helped determine that the organism

Background: The consumption of raw oyster is popular throughout the United States, however, individuals with certain medical condition can become severely sick if they consume a raw oyster that is contaminated by naturally-occurring bacteria. Vibrio vulnificus is commonly found in waters where oysters are cultivated, and in the summer months the concentration of Vibrio vulnificus bacteria increases in warm coastal areas. Oysters often contain higher concentration of Vibrio vulnificus bacteria because they feed by filtering the coastal water where the bacteria is found. It is not possible for an individual to tell through smelling or looking at the oyster. Individuals who are at risk are those who have a liver disease, diabetes, cancer, stomach disease, and people who have a weakened immune system. The people at risk will generally show symptoms of Vibrio vulnificus infection within 24 to 48 hours of ingestion. Some of the symptoms include sudden chills, fever, nausea, vomiting, diarrhea, shock, and skin lesions. If left untreated, people in the at risk population can die from the infection within two days. Common myths including adding lime juice, wasabi, and hot sauce cannot kill the bacteria. Only cooking it to the proper

This study was done to determine unknown microorganisms that were retrieved from pond water in Rocklin, California. If the study involves identifying microorganisms from water, various amount of test are done to find what type of bacterias are in water. The most common bacteria in the genera Eschericha, Pseudomonas, Acinteobacter, and Aeromons are amongst the top bacteria found in water. As a result, one or more of these microorganism will be found in the pond water collected. It is important to specify one of these bacteria in the water sample as it is potentially harmful. Some strains of Eschericha Coli are known to cause “serve gastrointestinal infection, dysentry and even death in susceptible individuals”(Wilson, 2015). Most importantly, it is important to find these species that can cause danger to humans. So, they can be treated accordantly with the right antibiotics if they presented any of the side effects.

Eating seafood contaminated with Vibrio vulnificus. The bacteria is often found in oysters and other shellfish in warm coastal waters during the summer.

Several experiments were conducted on a sample of retail turkey meat to identify the species of a bacterium as Enteric. Enteric bacteria is a microorganism known to colonize in the GI tract of animals and humans. Enteric bacteria, if pathogenic, can have negative side effects such as diarrhea, dysentery, and other lower intestinal issues. Series of tests were conducted on isolates to determine if the sample met the metabolic, physiological and antimicrobial characteristics of Enteric bacteria. We discovered that the isolate presented enteric bacteria and was identified to be Escherichia coli. This paper will include the process taken to identify the bacteria including an introduction with a description of E. coli, a list of materials

Enterococcus cacae isolated from human stool differs because of its inability to produce acid from arabinose, lactose, and mannitol. Enterococcus camelliae was isolate from fermented tea leaves in Thailand; they are unable to produce acid from D-galactose and lactose. Enterococcus canis was isolated from rectal swabs and chronic otitis in dogs; they are unable to hydrolyse arginine or to grow on selective media that contain 0.04% azide. Enterococcus avium Enterococcus pseudoavium differs from their inability to produce acid from lactose. Enterococcus hermanniensis differ from the inability to produce acid from substrates. Enterococcus lactis are atypical and are isolated in raw milk Italian cheeses. Enterococcus quebecensis and Enterococcus termitis are negative for the Voges-Proskauer (VP) test, meaning that as a result of fermentation, acid is not produced. Enterococcus rivorum growth at 45ᵒC or in a 6.5% NaCl broth there is little or no growth. Enterococcus ureasiticus has a urease activity production. Some species found in water or on plants differ because they can produce pigments such as Enterococcus ureilyticus and Enterococcus rotai. The most common species seen in humans are Enterococcus facalis and Enterococcus faecium which through testing has shown a resistance to clindamycin and oxacillin but

Order oligonucleotides from Sigma-Aldrich for reverse, forward, and template primers of bacterial 16S rRNA. Contact WSU tree fruit laboratory, CWU, or other institution to rent instruments for qualitative real-time polymerase chain reaction with TaqMan fluorescent dye. Run significant repetitions to normalize data to indicate species composition.

which were used to collect data from 50 street vendors on their socio-economic, health and personal hygiene knowledge of vendors (hand washing, bathing, food handling and related ailments); and food hygiene and knowledge of food borne illness. A total of 50 samples of food on sale (30 g) were collected and placed in separate sterile containers and sent to the laboratory on ice container for bacteriological examination. Pieces of each food weighing 10 g were diluted in 90 ml of phosphate-buffered saline (1:10). All samples were cultured in nutrient broth, blood and Maconkey’s agars, (Barrow and Feltham, 1993). Biochemical testes were conducted for identification of the isolates. The total viable counts (TVCs) of the isolated microorganisms was carried out according to the method of Miles and Misra (1938). Statistical analysis The data were analyzed with SPSS software (Statistical Package for the Social Sciences, version 11.5, SSPS Inc and Chicago, IL, USA). Frequencies as well as the percentages of responses in each category were computed and all TVCs bacteria were converted to log10 CFU cm-2 for analysis and ANOVA was performed