Abd-El-Malek Ashraf M
Department of Food Hygiene (Meat Hygiene), Faculty of Veterinary Medicine, Assiut University, 71515 Assiut, Egypt.
Vet World. 2017 Jan;10(1):34-37. doi: 10.14202/vetworld.2017.34-37. Epub 2017 Jan 12.
This study was conducted to evaluate the presence of spp. in raw and ready-to-eat (RTE) fish commonly consumed in Assiut city, Egypt, and to determine virulence factors due to they play a key role in their pathogenicity.
A total of 125 samples of raw and RTE fish samples were taken from different fish markets and fish restaurants in Assiut Governorate and screened for the presence of spp. by enrichment on tryptic soy broth then incubated at 30°C for 24 h. Plating unto the sterile Petri dishes containing agar base to which selective supplement was added. The plates were incubated at 37°C for 24 h. Presumptive colonies were biochemically confirmed and analyzed for pathogenicity by hemolysin production, protease, and lipase detection.
The results indicated that raw fish were contaminated with spp. (40% in wild and 36% in cultured Nile tilapia). Regarding RTE, spp. could be isolated with the percentage of 16%, 28% and 20% in fried Bolti, grilled Bolti and fried Bayad, respectively. Out of 35 isolates obtained, 22 were categorized as , 12 were classified as and were found in only one isolate. The virulence factors of spp. were detected and the results showed that all isolates produced of hemolysin (91.4%), protease (77.1%), and lipase enzyme (17.1%).
This study indicates that the presence of with virulence potential in fresh and RTE fish may be a major threat to public health.
本研究旨在评估埃及阿斯尤特市常见的生鱼和即食（RTE）鱼中 spp. 的存在情况，并确定其毒力因子，因为它们在致病性中起关键作用。
从阿斯尤特省不同的鱼市场和鱼餐馆共采集了125份生鱼和即食鱼样本，通过在胰蛋白胨大豆肉汤中富集，然后在30°C下培养24小时，筛选 spp. 的存在情况。将其接种到含有添加了 选择性补充剂的琼脂基础的无菌培养皿中。平板在37°C下培养24小时。对疑似 菌落进行生化鉴定，并通过溶血素产生、蛋白酶和脂肪酶检测分析其致病性。
结果表明，生鱼被 spp. 污染（野生尼罗罗非鱼中为40%，养殖尼罗罗非鱼中为36%）。在即食鱼方面，在炸博尔蒂鱼、烤博尔蒂鱼和炸巴亚德鱼中分别可以分离出 spp.，比例分别为16%、28%和20%。在获得的35株分离株中，22株被归类为 ，12株被归类为 ，仅在一株分离株中发现了 。检测了 spp. 的毒力因子结果表明，所有分离株均产生溶血素（91.4%）、蛋白酶（77.1%）和脂肪酶（17.1%）。
本研究表明，新鲜鱼和即食鱼中存在具有毒力潜力的 可能对公众健康构成重大威胁。
