The Isolation and Identification of the Spoilage Causing Microorganisms in Fishes Collected from Local Markets of District Charsadda Khyber Pakhtunkhwa, Pakistan

Abstract

In current study microorganism causing the spoilage was isolated from two important fish species, available commercially in local market of District Charsadda, Khyber Pakhtunkhwa, Pakistan. A total 50 samples of fish were collected for analysis, consisting 25 samples of Clupisoma naziri and 25 samples of Cyprinus carpio. In these 50 samples 30 were cooked, 10 were raw and 10 were frozen fish. The bacterial isolates from these samples were identified microscopically and biochemically. Kirby-Bauer disk diffusion method was performed to check the antibiotic sensitivity. The antibiotic resistance test showed different resistance rate to different antibiotics. Among all antibiotic the highest resistance was recorded to commonly used antibiotics including penicillin, ampicillin, erythromycin and cephalosporin. The highest resistance was recorded for penicillin (40%) with sensitivity of 60%, while a moderate resistance was recorded for chloramphenicol (30%), ampicillin (30%), erythromycin (30%) and neomycin (25%) respectively. The antibiotic tetracyclin, gentamycin, amoxillin and streptomycin recorded highest sensitivity of 90%, 90%, 85% and 80%. Different preservation techniques were evaluated in this study that effect the microorganism’s, resulting in reduction of microbial load by 95% in both species by cooling technique. Similarly, the drying and freezing techniques were also resulted in reduction of microorganism development. These findings highlighted different preservations techniques and antibiotic resistance in fish products to handle the fish products and enhance food safety worldwide.