merged

Dissection of Vibrio Parahaemolyticus Isolated from Peel Blood Cockles
(Anadara granosa) Sold at Selected Market in Kuala Terengganu
Noor Aimi Shazana Binti Mohd Yusoff
Supervisor: Dr. Tuan Zainazor Bin Tuan Chilek
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Blood cockles (Anadara granosa) are the natural inhibitants of the marine environment
that were harvested and can be contaminated with the Vibrio species bacteria as well as
Vibrio Parahaemolyticus. V.parahaemolyticus is one of the major seafood-borne that lead
to acute gastroenteritis, scepticemia and wound infections due to consumption of raw or
undercooked seafood. Peel blood cockle from supermarkets and groceries store around
Kuala Terengganu will be sampled. A total of fifty samples of peel blood cockle will be
obtained and V.parahaemolyticus will be identified. Most of the samples acquired will be
positive with V.parahaemolyticus when isolated on selected agar (TCBS and CHROMagar)
and will be confirmed using specific-PCR (toxR genes). Seven groups of antibiotics
(Aminoglycosides, β- lactams, Cephalosporins, Glycopeptides, Microlides, Quinolones and
Tetracyclines) will be tested againsts all V.parahaemolyticus isolates. The isolates
expected to be resistant to certain groups of antibiotic. The peel blood cockle is a potential
source of V.parahaemolyticus.
1175 | UMT UNDERGRADUATE RESEARCH DAY