Isolation and identification of bacteria from local market fresh water crab, Paratelphusa jacquemontii, from Amravati district, Maharashtra, India.
Keywords:
P. jacquemontii, Bacterial isolation, Fresh water crab.Abstract
The present study was conducted to evaluate the hygienic quality and freshness of crab Paratelphusa jacquemontii (Rathbun) through the investigation of the occurrence of bacteria which is an indicator for crab quality. Crabs were collected every week from local crab market. Carapace and gills of the crab was examined. Escherichia coli, Proteus vulgaris, Bacillus subtilis, Klebsiella pneumonia, Pseudomonas aeruginosa, Vibrio parahaemolyticus and Staphylococcus aureus were identified by Biochemical tests (IMViC Tests). Among the seven bacterial species E. coli. Vibrio cholera and K. pneumonia were found in all the collected samples. The result of this study revealed that raw crab sold in local crab market has high contamination so the presence of the bacterial species has strongly suggested that there is need for innovative measures to discourage the local population from eating improperly cooked crabs.
Downloads
References
Gilbert RJ, de Louvois J, Donovan T, Hooper WL, Nichols G, Peel RN, Ribeiro CD, Roberts D (1996) Microbiological guidelines for some ready to eat foods sampled at the point of sale. PHLS Microbiol Digest 13:41–43.
Holt JG, Krieg PH, Sneath JT, Staley Williams ST (1994) Bergeys manual of determinative bacteriology, 9th edn. Williams and Wilkins, London.
ICMSF (International Commission for Microbiological Specification for Foods) (2007) Microorganisms in foods 6. Blackie Academic, London.
Jeyasekaran G, Jeyashakila R, Skumar D (2006) A textbook on quality and safety of seafoods. Tamil Nadu Veterinary and Animal Sciences University, Chennai.
Koutsoumanis K, Nychas GJ (2000) Application of systematic experimental procedure to develop a microbial model for rapid fish shelf life predictions. J Food Microbiol 60:171–184.
Mhango M, Puchane SF, Gashe BA (2010) Incidence of indicator organisms, opportunistic and pathogenic bacteria in fish. Afr J. Fod. Agric. Nut. Dev. 10(10):424218
Okonko IO, Ogun AA, Adejoye OD, Ogunjobi AA, Nkang AO, Adebayo-Tayo BC (2009) Hazards analysis critical control points (HACCP) and microbiology qualities of sea-foods as affected by handler’s hygiene in Ibadan and Lagos, Nigeria. African J. Food Sci 3(1):35–50.
Okonko LO, Ogunjobi AA, Fajobi EA, Onaja BA, Babalola BT, Adedeji AO (2008) Comparative studies and different assessment of Ready-to-Eat (RTE) Frozen sea foods processed in Ijola- Olopa Lagos State, Nigeria. J. Afr. Bio.Technol. 16:2898–2901.
Yagoub SO (2009) Isolation of Enterobacteriaceae and Pseudomonas spp. from raw fish sold in fish market in Khartoum state. J. Bacteriol. Res. 1(7):85–88.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license unless indicated otherwise in a credit line to the material. If the material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/ licenses/by/4.0/
