The role of sea fish meat in the transmission of Vibrio parahaemolyticus to humans: An in-depth analysis of seasonal and species-specific variations.

BACKGROUND AND AIM: Vibrio parahaemolyticus is a marine bacterium commonly associated with foodborne illnesses due to the consumption of contaminated seafood. Understanding its prevalence in both fish meat and human infections is crucial for public health. This study aimed to estimate the occurrence of V. parahaemolyticus in human stool and fish meat samples while analyzing seasonal and species-specific variations in the Al-Hodeidah governorate.

MATERIALS AND

METHODS

A total of 225 samples were collected, including 75 human stool samples from patients with gastrointestinal symptoms and 150 fish meat samples from five fish species commonly consumed in the region. Standard microbiological methods were used for the isolation and identification of V. parahaemolyticus, including culture on Thiosulfate-Citrate-Bile Salts-Sucrose (TCBS) agar, biochemical tests, and growth analysis in varying NaCl concentrations. Data were statistically analyzed using SPSS version 12, applying the Chi-square test for group comparisons with a significance level of p ≤ 0.05.

RESULTS

The overall occurrence of V. parahaemolyticus was 7.1%. Human stool samples had a occurrence of 6.7%, while fish meat samples had a slightly higher occurrence of 7.3%. The highest monthly occurrence in human samples was recorded in July (15.0%), while the highest fish contamination was detected in September (12.0%). Among fish species, Rastrelliger kanagurta (Bagah) had the highest contamination rate (20.0%), followed by Scomberomorus commerson (Dairak) at 13.3%, whereas no V. parahaemolyticus isolates were found in Dasyatis kuhlii (Safon) and Rachycentron canadum (Sakalah).

CONCLUSION

The findings confirm the presence of V. parahaemolyticus in both human and fish meat samples, highlighting seasonal variations and species-specific differences. The peak occurrence in fish during warm months suggests a potential link between higher temperatures and bacterial prevalence. Improved seafood handling, monitoring, and public health awareness are essential to mitigate the risk of foodborne infections. Further research is needed to explore genetic determinants of virulence and antimicrobial resistance in local isolates.