Molecular Characterization and Diversity of Bacteria Isolated from Fish and Fish Products Retailed in Kenyan Markets

Abstract

Fish products are highly vulnerable to microbial contamination due to their soft tissues, making them perishable and harmful to consumers. The clinical and subclinical infections reported by fish consumers are mainly associated with pathogenic microorganisms in fish products. Therefore, this study aimed at establishing the molecular profiles and diversity of the bacterial isolates from fish and fish products obtained from Kirinyaga County markets in Kenya. A total of 660 samples were randomly sampled in six Kirinyaga County markets and transported to Kenyatta University for bacterial isolation. The fish skin surface was cut using a sterile knife and blended in buffered peptone water. The blended product was serially diluted and plated on nutrient agar. After 24 hours, the bacteria cultures were subcultured to obtain pure bacterial isolates. The pure isolates were grouped and characterized based on their morphology and biochemical characteristics. One representative of each group was selected for bacterial DNA extraction. The 16S rRNA gene was amplified using the 27F and 1492R primers, and the obtained PCR product was subjected to Sanger-based sequencing using the same primers. Morphological characterization yielded 54 morpho groups. Phylogenetic analysis revealed diverse bacterial strains, including Escherichia coli, Salmonella enterica, Citrobacter freundii, Bacillus sp. and Alcaligenes faecalis. Bacillus sp. was the most dominant group, as compared to other isolates in the study. The study, therefore, revealed diverse bacterial strains from the fish products. This high microbial diversity calls for heightened surveillance to prevent possible foodborne disease outbreaks.

Molecular Characterization and Evaluation of Antibiotic Resistance Gene of Bacteria Associated with Gills of Arius heudelotii and Clarias gariepinus

“…was also isolated in this study. Our finding agrees with the findings of Domitila et al [25]. According to Setlow [27], the predominance of the Bacillus species can be attributed to their ubiquitous nature and the ability to produce endospores which allows them to survive in fish and fish processing conditions.…”

“…Bacterial infection has been a major challenge militating aquaculture and is responsible for high pond mortality, and it has been attributed as the main cause of economic losses [23,24]. Domitila et al [25], reported that based on Gram staining reaction, the majority of the bacterial isolates in their study were Gram-negative. On the other hand, Grampositive bacteria were also isolated in this study.…”

Prevalence and Antimicrobial Resistance Diversity of Salmonella Isolates in Jiaxing City, China

“…The percentage of Salmonella-positive samples (10.4%) in freshwater animal products was higher in the present study than in other studies [42]. Marine products including fresh carp, live grass carp, live bass, and Bellamya quadrata have been shown to be contaminated by Salmonella, indicating that aquatic products remain an important reservoir of Salmonella contamination and possible fecal contamination [43]. NTS outbreaks associated with chocolate consumption have occurred in multiple countries [44,45].…”

Phenotypic and Molecular Characterization of <i>Staphylococcaceae</i> and <i>Enterobacteriaceae</i> Species Isolated from Smoked, Dried, and Braised Fish Marketed in Ouagadougou

“…This food can compromise the health of consumers if basic hygiene quality is not ensured. [40], Kyule et al [41], and Guetarni & Labdi [42] also revealed a diversity of bacteria isolated from fish in Kenya, Ghana, and Algeria, respectively. Proper processing methods are expected to considerably reduce pathogens [11] [43] [44].…”