Isolation and Characterization of Vibrio species from fish

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dc.contributor.advisorDr. M. N. BRAHMBHATT
dc.contributor.authorKSHIRSAGAR DEEPAK PRAKASH
dc.date.accessioned2017-05-04T09:25:17Z
dc.date.available2017-05-04T09:25:17Z
dc.date.issued2011
dc.description.abstractThe members of the genus Vibrio have been frequently defined as opportunistic and potential pathogenic bacteria of the tropical waters. In India the incidence of V. parahaemolyticus causing food poisoning due to the consumption of contaminated seafoods was reported to be doubled in the last 5 years. V. parahaemolyticus is a foodborne pathogen that naturally inhabits coastal waters and is the main causative agent of human gastrointestinal illness associated with raw seafood consumption. It has one of the shortest generation times of any bacterium and the common symptoms are diarrhoea which is watery, mucoid or bloody, abdominal cramps, nausea, vomiting, fever and general fatigue. Therefore, the present study was undertaken with the objective to isolate and characterize the Vibrio spp. from raw fishes intended for the human consumption available in the retail fish market in and around Anand, Gujarat. The total of 155 fish samples collected from different ecosystem viz. marineen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810010544
dc.keywordsISOLATION,CHARACTERIZATION OF,VIBRIO SPP. FROM FISH”en_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemsolation and Characterization of Vibrio species from fishen_US
dc.subVeterinary Public Healthen_US
dc.subjectVeterinary Public Healthen_US
dc.subjectStudyen_US
dc.themeFISH”en_US
dc.these.typeM.Sc
dc.titleIsolation and Characterization of Vibrio species from fishen_US
dc.typeThesisen_US
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