Bacterial Resistance to Antimicrobial Agents and Microbiological Quality among Escherichia coli Isolated from Dry Fishes in Southeast Coast of India

Abstract

Escherichia coli is one of the most common causes of bloodstream infections associated with high mortality. The quality deterioration of foods during processing, storage and distribution is mainly caused by microorganisms. The kind of microorganisms present in foods is closely connected to the microflora of the environment. Dry fishes used for the present study were Sardinella gibbosa, Terapon theraps, Terapon sp., S.longiceps, Sphyraena sp., Sardinella fimbriata, Upeneus sp., Thryssa setirostris, Lutjanus vitta, Sillago siham, Gerres filamentosus, Stolephorus japonicus, Lethrinus sp., Sardinella albella and Mugil cephalus. It was also observed that the E.coli strains isolated from all the fishes were found to be resistant to the three antibiotics, Vancomycin, Bacitracin and Penicillin G. The study also reveals that the E.coli strains isolated from at least seven of the fish samples were found to be sensitive to Neomycin, Streptomycin and Chloramphenicol. So the present work reveals that the salt-dried fishes sold in Tuticorin fish markets are contaminated with fungi and pathogenic bacteria like E.coli. The E.coli strains has developed a high resistance pattern to a few of the antibiotic tested. So public awareness (fisherman, fish workers and vendors) on sanitary and hygienic practices to stress the importance of quality is of utmost importance. Landing sites should be maintained clean.