ANTIBIOTIC SUSCEPTIBILITY PROFILE AND NUTRITIONAL EVALUATION OF RAW AND COOKED MEAT OF CYPRINUS CARPIO

Abstract

The Cyprinus carpio fish belongs to the family Cyprinidae and nutritionally consists of beneficial amino acids and omega-3 polyunsaturated fatty acids. However, consuming fish contaminated with pathogenic bacteria causes serious human health issues. The study aimed to identify pathogenic bacteria, antibiogram profile and extended-spectrum-beta-lactamase (ESBL) producing bacteria, and nutritional composition of C. carpio fish in Peshawar, Pakistan. Fish samples (30 uncooked and 30 cooked) were collected from Peshawar and analyzed in the laboratory to detect pathogenic bacteria. The bacteria were isolated, and different sorts of staining and biochemical tests including Catalase, Oxidase, Triple sugar iron, Urease, Citrate utilization, Indole etc,. were performed for identification. Antibiotic susceptibility pattern was tested on Muller Hinton agar medium (MHA) against nine antibiotics. Nutritional analysis of raw and cooked meat was performed using the Association of Official Analytical Chemists procedure. The results showed that E. coli has the highest resistance (100%) towards Tetracycline and Penicillin, while K. pneumonia showed the highest antibiotic resistance (100%) against Tetracycline, Oxacillin, Ampicillin, and Penicillin. Sheigilla was observed to the highest resistance against Penicillin and Oxacillin, which was 100%, and Salmonella showed the highest resistivity (100%) towards Tetracycline, Oxacillin, and Penicillin. Similarly, Tetracycline, Oxacillin, and Ampicillin showed the highest antibiotic resistance (100%) toward S. aureus. In 60 samples, 105 bacterial species (E. coli, Salmonella, Sheigella, Klebsiella, and S. aureus) were isolated. All isolated bacteria were ESBL producing except S. aureus. The results showed that crude fat (3.5-10.4%), crude fiber (0.23-0.38%), crude ash (5.6-5.7%), crude protein (69.03-89%), and moisture (4.6-5.8%) were greater in uncooked fish meat as compared to cooked fish meat. The study concludes that the high prevalence of pathogenic bacteria in uncooked meat is observed compared to cooked meat of C. carpio. Uncooked fish meat is more nutritious than cooked fish meat as the amount of protein, fats, fiber, ash, and moisture decreases during cooking.