Isolation and Identification of Pathogenic Bacteria from Oyster (Crassostrea iredalie) at Sapian Bay, Capiz

Candelaria O. Arro


This study was conducted from January 14-24, 2013 to isolate and identify the coliform and other pathogenic bacteria from oyster meat and rearing water; and to compare the fecal coliform count of oyster cultured at four different areas of Sapian Bay, Capiz including Bgy. Agsilab, Bgy. Lonoy, Bgy. Poblacion, and Bgy. Majanlud. Laboratory analysis was conducted at the Microbiology Laboratory of Iloilo State College of Fisheries.

There were six types of bacteria present in the rearing water and meat of oyster in all areas of Sapian Bay, Capiz. The six bacteria which were identified and the corresponding dilution how they were identified are as follows: Bacillus sp., Streptococcus sp. in Nutrient Agar (NA), Escherichia coli in Mac Conkey, Salmonella sp. and Shigella sp. in SSA and Vibrio sp. in TCBS. Bgy. Agsilab station had the highest number of bacterial colonies both in rearing water and meat. Six bacteria were identified in this station include Bacillus sp., Streptococcus sp., Escherichia coli, Salmonella sp., Shigella sp., and Vibrio sp. Second was in Bgy. Lonoy with the same type of bacteria identified. In Bgy. Poblacion, three types of bacteria were not found including Escherichia coli, Salmonella sp. and Shigella sp.


apian, shellfish, bacteria, oyster, microorganisms, rearing water, Sapian Bay

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