Bacterial Quality and Molecular Detection of Food Poisoning Virulence Genes Isolated from Nasser Lake Fish, Aswan, Egypt

• Published in: International journal of food science Vol. 2024; p. 6095430
• Main Authors: Elbarbary, Nady Khairy, Dandrawy, Mohamed K, Hadad, Ghada, Abdelhaseib, Maha, Osman, Amna A A, Alenazy, Rawaf, Elbagory, Ibrahim, Abdelmotilib, Neveen M, Elnoamany, Fagelnour, Ibrahim, Ghada A, Gomaa, Reda A
• Format: Journal Article
• Language: English
• Published: United States Hindawi Limited 2024; Wiley
• Subjects: Aeromonas hydrophila; Bacteria; Clarias gariepinus; Contamination; Drinking water; E coli; Fish; Fishing; Food contamination; Food contamination & poisoning; Food poisoning; Food safety; Foodborne diseases; Gastroenteritis; Genes; Lakes; Metabolites; Microorganisms; Oreochromis niloticus; Pseudomonas aeruginosa; Public health; RpoB protein; Salmonella; Tilapia; Vibrio parahaemolyticus; Virulence; Egypt; Aswan Egypt
• ISSN: 2314-5765; 2356-7015; 2314-5765
• DOI: 10.1155/2024/6095430

The microbial analysis of fish is critical for ensuring overall health. Uncooked fish can serve as a conduit for transmitting several types of microbes; the current investigation sought to assess the bacterial levels in various kinds of fish from Nasser Lake, Aswan, Egypt, considered the chief source of potable water in Egypt. Two hundred and fifty fish samples, including 50 of each , , , , and , from Nasser Lake, Aswan, Egypt, were collected to detect the bacterial load, isolation, and identification of , , and and their virulence genes. The findings revealed that and exhibited higher bacterial loads than other fish species. Incidences of bacterial contamination among examined fishes were 28.8%, 20.4%, and 16% for , , and , respectively. Additionally, PCR analysis detected the presence of (60%) and (40%) genes in , (70%) and (30%) genes in , and (70%) and (50%) genes in . The study suggested that the bacterial contamination levels in and could be notably more significant than in other species that could potentially be harmful to the consumers, especially considering the identification of particular bacteria known to cause foodborne illnesses. Further recommendations emphasized that regular monitoring and assessments are required to preserve their quality.