Question

Which is the indigenous pathogenic bacteria in seafood?

• A. Enterococcus faecalis
• B. Vibrio parahaemolyticus
• C. Staphylococcus aureus
• D. Morganella morganii

Hint:

Common indigenous seafood pathogens include Vibrio spp., Listeria monocytogenes, and Clostridium botulinum type E. Contaminant pathogens include Salmonella, Shigella, and E. coli.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Pathogenic bacteria in seafood are classified into two groups: "Indigenous" (naturally occurring in the aquatic environment) and "Non-indigenous" (introduced through contamination, sewage, or poor hygiene during handling and processing).
Detailed Explanation:
1. Enterococcus faecalis: This is a fecal indicator bacteria. It is not naturally found in the open ocean or clean estuaries but is introduced through sewage contamination.
2. Vibrio parahaemolyticus: This is a halophilic (salt-loving) bacterium that is a natural inhabitant of marine and estuarine waters worldwide. It thrives in warm coastal waters and is naturally present in the gut and on the surfaces of healthy fish and shellfish. Because its habitat is the sea itself, it is classified as indigenous. It is a major cause of seafood-borne gastroenteritis.
3. Staphylococcus aureus: This bacterium is primarily found on the skin and in the nasal passages of humans. Its presence in seafood is always a result of cross-contamination from food handlers.
4. Morganella morganii: While it can be found in various environments, in the context of seafood, it is primarily known as a post-harvest contaminant that causes histamine poisoning (scombroid poisoning) through the decarboxylation of histidine when fish are not properly chilled. It is not considered a primary "indigenous" marine pathogen in the same way Vibrios are.

Step 2: Final Answer:
Vibrio parahaemolyticus is the classic example of an indigenous marine pathogen.