Vibrios from fishes and their antibiotic sensitivity pattern

ABSTRACT

The people of our community eat fishes and prawns as cooked ones. But, sometimes, we eat preserved fishes (ie after saltling, souring or dryint). There are no reports on the types of vibrios that are prevalent inthe fishes and prawns of our food. The study was conducted in Yangon between September 1993 and June 1994. The fish samples including raw and preserved ones were bought from Pazundaung market in Yangon Division. A total of 144 samples were studied. Vibrio species were isolated from 24 percent (35 of 144 samples) of all fish samples. They were isolated more from sea than river fishes and also from raw than preserved samples of all fishes. V. cholerae non-01 were isolated more than V. fluvialis from all fish samples. All of the isolates were sensitive to tetracycline, chloramphenicol, ampicillin and septrin.