Abstract

Seafood is a vital component of the human diet globally, contributing essential nutrients and proteins. However, it can also harbour various pathogens including Campylobacter and Vibrio species, which pose significant threat to public health through improper handling, processing, storage and distribution to consumers. This study was aimed at assessing the prevalence of Campylobacter and Vibrio species in selected seafood sold in Port Harcourt, Nigeria. A total of 360 seafood samples; Oyster (Crassostrea gasar), Shrimps (Caridea) and Prawn (Penaeus monodon) were purchased from vendors across three major markets. Samples were analysed using standard microbiological techniques to isolate and identify Campylobacter and Vibrio species. The results revealed a prevalence rate of 70.55% Campylobacter and 29.5% of Vibrio species in seafood samples examined. Genomic identification revealed the presence of various strains, including Vibrio alginolyticus Ariake-S2 (11.36%), V. parahaemolyticus (6.82%), V. fluvialis (4.55%), V. mimicus (15.91%), V. cholerae (11.36%), V. vulnificus E4010 (9.09%), V. cholerae NSTH36 (9.09%), V. parahaemolyticus VP35/2 (2.27%) and Campylobacter jejuni G-149-05-1 (4.55%), C. lari sub sp (9.09%), C. coli (2.27%), C. jejuni sub sp (9.09%) and C. lari (4.55%). This study therefore emphasizes the need for stringent hygienic practices during handling, processing, storage and distribution of seafood to prevent the risk of foodborne illnesses associated with Campylobacter and Vibrio species. The fact that transfers of resistant bacteria between aquatic environments and humans through handling and consumption of seafood pose a serious hazard to public health, continuous surveillance and adherence to food safety regulations to safeguard consumer health must be sustained.