Pathogenic Microbial Analysis and Antibiotic Susceptibility Testing of Smoked Skipjack (Katsuwonus pelamis) Sold in Traditional Market of Ambon | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 134, Volume 29, Issue 2, March and April 2025, Page 1989-2000 PDF (534.4 K) | ||||
| DOI: 10.21608/ejabf.2025.421530 | ||||
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| Authors | ||||
Joseph Pagaya; Rahman Rahman
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| Abstract | ||||
| This study aimed to analyze the presence of pathogenic microbes in smoked Katsuwonus pelamis sold in traditional markets of Ambon and to examine their antibiotic resistance patterns. A total of 12 smoked fish samples were collected from three major markets and were analyzed using bacterial isolation on TCBS selective media. Subsequently, antibiotic resistance testing was conducted using the disk diffusion method. The results revealed that Vibrio parahaemolyticus and Vibrio cholerae were the predominant pathogenic bacteria found in the smoked fish samples. The highest levels of contamination were detected in samples from Mardika and Galala markets, whereas Batu Meja Market exhibited lower contamination levels or was free from contamination. Antibiotic resistance testing indicated that bacterial isolates exhibited high resistance to β-lactam antibiotics such as ampicillin and cephalothin, suggesting the presence of bacterial defense mechanisms against these antibiotics. In contrast, nalidixic acid and gentamicin demonstrated higher efficacy in inhibiting the growth of pathogenic bacteria. The primary factors contributing to microbial contamination were poor hygiene in processing and storage methods. Therefore, strict monitoring of hygiene standards for smoked fish and improved regulations on antibiotic use in the fisheries industry are necessary. This study provides critical insights into food safety and highlights the need for better quality control measures to prevent the spread of antibiotic-resistant bacteria in seafood products. | ||||
| Keywords | ||||
| Smoked fish; Pathogenic bacteria Antibiotic resistance; Food safety; Vibrio spp | ||||
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