Penetration of E. coli and F2 bacteriophage into fish tissues.

Throughout the world, fish thrive in rivers, lakes and seawater polluted with wastewater. Furthermore, in some countries, wastewater-enriched fishponds are used for fish cultivation. One of the major constraints in using wastewater for aquaculture is the possible contamination of the fish by enteric pathogens (bacteria and viruses), which may penetrate and accumulate in fish tissue, and constitute a potential public health hazard, especially in countries in which raw fish are consumed. In order to evaluate the infection of fish cultivated in wastewater, controlled experiments were performed to study the penetration of bacteria and bacteriophage inoculated into water tanks in which the fish were maintained. Twenty to thirty Tilapia hybrids (Sarotherodon aureus x S. niloticus), of 100 gr average weight and some 20 cm long were introduced into a 1 m3 plastic tank, containing about 500 l tap water at a temperature of 20 degrees C. High protein fish feed was added at a rate of about 1% of body weight per day. Four experiments were performed using an inoculum of an E. coli strain resistant to streptomycin and nalidixic acid. One hour after inoculation, bacterial concentration was 10(5)-10(6)/ml tank water. Four experiments were carried out with F2 male-specific bacteriophage 10(3)-10(5)/ml tank water. In each experiment two fish were sacrificed at zero time (prior to introduction of inocula), and 1, 5, 24, 48 and 72 or more hours after inoculation. Water samples were withdrawn at the same intervals. The level of microorganisms was tested in the following tissues: digestive tract, skin, spleen, liver and muscle. E. coli assays were performed using the membrane filtration technique; phages were assayed, using E. coli host cells in a plaque assay. The results of the experiments indicate that notwithstanding the high E. coli concentration in the tank water, its level in the edible tissue (muscle) was low, and in no instance higher than the acceptable standard of 400 cfu/gr (International Commission for Food Specification, 1974). The maximum concentration of F2 phage detected in muscle tissue was 350 pfu/gr. There is no standard for virus concentration in edible tissue.