Isolation of Salmonella, Yersinia, and Vibrio Bacteria from some Seafood Sold in Retail Stores in the Libyan Cities of Sousse and Hamama

• Abdulsalam Saleh

  Department of Health Food Hygiene, Faculty of Veterinary Medicine, University of Omar Al-Mukhtar, Libya

  Author

• Waeil I.T Kawafi

  Chairman Department of Family and Community Medicine El Marj Faculty of Medicine University of Benghazi, Libya

  Author

• Zafir AM Zafir

  Department of Health Food Hygiene, Faculty of Veterinary Medicine, University of Omar Al-Mukhtar, Libya

  Author

• Randa Mahmoud

  Department of Health Food Hygiene, Faculty of Veterinary Medicine, University of Omar Al-Mukhtar, Libya

  Author

Seafood is an important source of essential nutrients, including protein, omega-3 fatty acids, phosphorus, and zinc, contributing to public health. However, it can also harbor human pathogens that cause various diseases. Libya, with its extensive Mediterranean coastline, possesses a rich marine resource, making the monitoring of pathogenic contamination in seafood crucial. In this study, 120 samples of oysters, sepia (Sepia officinalis), crabs, and shrimp were collected from retail outlets in Sousse and Hamama in 2023 and transported to the Veterinary Teaching Hospital at Omar Al-Mukhtar University for microbiological analysis. Standard laboratory procedures were used to detect Salmonella, Yersinia, and Vibrio species, and all work was conducted following ethical guidelines. The occurrence of bacterial isolates varied among seafood types, with Salmonella detected in 20% of oysters, 16% of crabs, 8% of sepia, and 12% of shrimp. Yersinia isolates were found in 32% of oysters, 32% of crabs, 28% of sepia, and 36% of shrimp, while Vibrio species were detected in 24% of oysters, 8% of crabs, 20% of sepia, and 20% of shrimp. These findings highlight the notable prevalence of pathogenic bacteria in seafood sold at retail outlets in Eastern Libya and emphasize the need for effective food safety measures to minimize contamination and protect public health.

1. Zafir AM Zafir , Department of Health Food Hygiene, Faculty of Veterinary Medicine, University of Omar Al-Mukhtar, Libya

   Department of Health Food Hygiene, Faculty of Veterinary Medicine, University of Omar Al-Mukhtar, Libya 

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