Isolation of Vibrio spp. from Seafood

Bacteria were isolated from gilthead sea bream (Sparus aurata L.) and shellfish (Penaeus indicus H. Milne-Edwards). These samples were obtained from a local market in Hail region-Saudi on 25 February 2022. Fish with red spots on their skin were targeted, as this is an indication of microbial infection. Upon arrival, gilthead sea bream and prawns were immediately washed using sterile seawater, gutted, headed, and shucked with a sterile knife. Twenty-five grams from prawn abdomen meat, and the intestines, gills, and muscle meat from S. aurata were enriched in 225 mL of alkaline peptone water supplemented with 1% NaCl [18 (link)]. The inoculated broth media was incubated overnight at 37 °C. After incubation, a loopful from each enrichment culture was steaked onto thiosulfate–citrate–bile salt–sucrose agar (TCBS) (Agar; Sigma Aldrich, Darmstadt, Germany) and onto Vibrio ChromoSelect agar (Sigma Aldrich, Germany), before incubating for 18 to 24 h at 37 °C.