Prevalence of multidrug-resistant Vibrio species in fish in a reduction trial using lemon juice and sesame oil

Background: Because of its high nutritional value, excellent taste, and ease of digestion, fish is one of the most popular foods. However, it also serves as a vehicle for various pathogenic microorganisms, particularly Vibrio species, which pose a risk to public health. Aim: This study targeted studying the prevalence of multidrug-resistant Vibrio species in three marine fish retailed in Egypt. In addition, the antimicrobial activities of lemon juice and sesame oil against Vibrio parahaemolyticus were screened. Methods: For these reasons, this study assessed the prevalence of Vibrio species in marine fish (mullet, brush tooth lizard, and coral fish) that are sold in the local market of Zagazig, Egypt. Additionally, certain virulence factors were detected in the recovered V. parahaemolyticus isolates. The antimicrobial susceptibility of the recovered V. parahaemolyticus isolates was also screened. The antivibrio activities of lemon juice and sesame oil (1% and 2%) were additionally tested. Results: The acquired data showed that the prevalence of Vibrio species was 40% among the tested fish samples. V. parahaemolyticus was isolated at 20.8%. Vibrio fluvialis (8.3%), Vibrio Mimicus (8.3%), and Vibrio alginolyticus (2.5%). The recovered isolates were highly resistant to cefazolin (87.5%), ampicillin (77.1%), cephalothin (68.75%), penicillin, and streptomycin (100%, each). Lemon juice and sesame oil had marked antibacterial activities against V. parahaemolyticus. Conclusion: Fish dipping in lemon juice and sesame oil was an effective way to lower the load of V. parahaemolyticus in fish. In addition, sanitary measures must be implemented to prevent microbial contamination in fish markets and aquatic environments.