Original Article

Prevalence of Vibrio Parahaemolyticus in Various Seafood Consumed in North Cyprus


  • Hafizu Ibrahim Kademi
  • Grace Charles Zebere
  • Meryem Güvenir
  • Perihan Adun
  • Serdar Susever
  • Kaya Süer

Received Date: 14.01.2018 Accepted Date: 27.06.2018 Cyprus J Med Sci 2018;3(2):54-58


This study was conducted to determine the prevalence of Vibrio parahaemolyticus in various finfish and shrimps consumed in North Cyprus.


A total of 150 seafood samples were collected from major seafood retail markets and sea coasts of Famagusta, Kyrenia, Nicosia, and Morphou regions, and they were examined for the prevalence of V. parahaemolyticus. After the removal of the hard shell, the gills and intestines of each fish and whole shrimps were separately enriched and isolated on Thiosulfate-citrate-bile salts-sucrose (TCBS) agar. Suspect isolates were selected for biochemical identification and confirmation by the BD Phoenix Instrument.


None of the samples contained V. parahaemolyticus. However, Photobacterium damselae and Providencia rettgeri were detected in 20% of sea bass and sea bream fish species from Kyrenia and Morphou regions. The concentrations of these pathogenic bacteria were >105 cfu/mL (minimum infective dose).


V. parahaemolyticus were not detected in any of the examined fish samples taken from different regions of the TRNC. However, seafood consumed in North Cyprus might be a source of other bacterial pathogens, such as P. damselae (formerly V. damsela) and P. rettgeri, because the concentrations of these bacteria in the intestines of sea bass and sea bream fishes from Kyrenia and Morphou regions, respectively, were found to be >105 cfu/mL (minimum infective dose). It is highly recommended to investigate the occurrence and epidemiology of P. damselae and P. rettgeri in various seafood products because they are pathogenic in both humans and animals.

Keywords: Vibrio parahaemolyticus, prevalence, seafood, North Cyprus