Identification of Vtbrio parahaemolyticus from food samples

Vivil, Bakas (2017) Identification of Vtbrio parahaemolyticus from food samples. [Final Year Project Report] (Unpublished)

	PDF Vivil(24pgs).pdf Download (1MB)
	PDF (Please get the password by email to repository@unimas.my , or call ext: 3914 / 3942 / 3933) Vivil (fulltext).pdf Restricted to Registered users only Download (1MB)

Abstract

The study was conducted to detect the presence of Vibrio parahaemolyticus from collected food samples obtained from Limbang, Sarawak district. The cultural based methods were employed for the identification and detection of V. parahaemolyticus. The Thiosulphate-Citrate-Bile Salt-sucrose (TCBS) agar was used to grow the V. parahaemolyticus cultures. The samples were revived in Luria Burtani broth with 3% of NaCI and incubate overnight at room temperature. Overnight cultures were streaked on TCBS agar plate to obtain the greenish colonies. The fmdings showed that 62 % or sixteen out of twenty six (16/26) of the samples appeared as green colonies on TCBS agar which is positive to V. parahaemolyticus. 38 % appeared as yellow colonies and some of the examined cultures were not growing. The positive samples were seafood and meat. Gramstaining test were conducted to confirm the presence of V. parahaemolytics in sixteen food samples suspected positive to V.parahaemolyticus. The results showed only three out of sixteen samples (3/16) were positive V. parahaemolyticus and thirteen out of sixteen (13/16) samples were other Vibrio sp. and some samples contaminated with other microorganism. The significant of the study is important for surveillance programme for V. parahaemolyticus to minimize foodbome disease due to V. parahaemolyticus.

Actions (For repository members only: login required)

View Item