ISOLATION, IDENTIFICATION AND CHARACTERIZATION OF
ASSOCIATED BACTERIA ON NEMIPTERUS JAPONICUS AN
EDIBLE MARINE FISH OF VISAKHAPATNAM COAST
T. LALITHA GOVARDHAN, B. KANAKA DURGA AND K. KAMAL RAJ
Abstract
As the fish is highly perishable food item due to bacterial contamination from the
environment, the present study is aimed to isolate the associated bacteria in order to assess the quality
and hygiene of edible marine fish, pink perch, Nemipterus japonicus. Raw, frozen and cooked samples of
the fish were cultured under sterile conditions on various types of enriched and selective medias for 48
hours at 37oC. Bacteria isolates specially pathogens; Escherichia coli, Salmonella Sp., Vibrio cholerae, Vibrio
parahaemolyticus, Staphylococcus aureus, Bacillus cereus, the causative agents of food borne diseases like
cholera, diarrhoea, salmonellosis typhoid and paratyphoid have been identified by employing various
standard morphological and biochemical techniques. In the total plate count (TPC), the number of
bacterial colonies per ml has been decreased as the dilution of the samples increased. The number of
colonies found to be less in frozen samples than in raw samples and significantly no growth of colonies
observed in cooked sample cultures, thereby indicating the processing, proper storage and cooking
which is to be essential to maintain the quality and safety of the sea fish to the consumer.
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