study of vibrio SPP in cultivated [paeneus indicus] and marine [paeneus semisulcatus] shrimp obtained from boushehr asouthern province of Iran

ABSTRACT

In this study, samples of farm shrimp species Paeneus indicus obtained from different stages of hatchery and rearing period and subsequent marketing, water and sediments of rearing farms and marine shrimp species Paeneus semisulcatuswere analysed for Vibrio spp. according to the methods described by American Public Health Association. The identified Vibrio species were Vibrio alginolyticus, V. parahaemolyticus [Kanagawa positive] and V. fluvialis. The results and detection of V. parahaemolyticusKanagawa positive [even in low proportion] in this study suggest a probable risk for health of people consuming raw or under cooked shrimp. Therefore it is recommended to pay attention to post harvest handling e.g. washing the shrimp with fresh water containing 2-7 ppm chlorine and freezing at -40 C and adequate cooking to safeguard public health. Key wordscultivated and marine shrimp, Vibrio spp., Iran