Objective
This research aimed to isolate and determine of pathogenic bacteria in tiny freshwater shrimp (Macrobrachium lanchesteri) and in Kung Ten, which is an uncommon Thai delicacies that eaten alive shrimp straight. Antimicrobial susceptibility check and identification of antibiotic resistance genes for isolated bacteria have been carried out.
Materials and Methods
Eighty of recent shrimp samples and forty of Kung Ten salads have been collected from 4 recent markets, which have been positioned in Bangkok and Nonthaburi province (N = 120). The isolation, identification, and antimicrobial susceptibility check of pathogenic bacteria have been carried out following the Clinical and Laboratory Standards Institute pointers. Antibiotic-resistant bacteria have been screened for β-lactamase relating genes, equivalent to AmpC (MOX and ACC genes), blaCTX-M, and Int1 genes.
Results
The quantity of bacterial isolates in tiny freshwater shrimp and Kung Ten salad was 136 and 65, respectively. Aeromonas caviaeA. hydrophillaProteus penneriProteus vulgaris, and Klebsiella pneumoniae have been generally discovered. Ampicillin, amoxicillin/clavulanic, cefuroxime, tetracycline, and trimethoprim/sulfamethoxazole resistance have been noticed, and widespread antibiotic-resistant bacteria have been A. caviaeP. vulgarisEnterobacter Aerogenes, and Okay. pneumoniae A. caviaeP. penneriOkay. Pneumoniae, and A. hydrophilla have been optimistic for MOX gene; blaCTX-M, and Int1 genes; ACC and Int1 genes; and ACC gene, respectively.Raw or uncooked shrimps in Kung Ten salad could a threat in foodborne illnesses as a result of optimistic for pathogenic bacterial isolates. However, hygienic management on meals preparation is troublesome to use as a result of of the issue of altering in native Thai meals conduct.
Screening of antibiotic resistance genes in pathogenic bacteria isolated from tiny freshwater shrimp (Macrobrachium lanchesteri) and "Kung Ten", the uncooked Thai food.

Screening of antibiotic resistance genes in pathogenic bacteria isolated from tiny freshwater shrimp (Macrobrachium lanchesteri) and "Kung Ten", the uncooked Thai food.

Real-time detection of foodborne bacterial viability utilizing a colorimetric bienzyme system in meals and ingesting water.

Foodborne bacterial an infection poses a critical menace to human well being. As most illnesses are brought on by dwelling bacteria, real-time evaluation of bacterial viability is vitally vital to the public well being sector. Herein, we developed a easy and novel colorimetric assay based mostly on the Glucose oxidase (GOD)/Horseradish peroxidase (HRP) bienzyme system for real-time monitoring of bacterial viability in meals and ingesting water.
This bienzyme system is free of any chemical synthesis and solely requires three pattern dealing with steps. The shade response is well observable with the bare eye or recordable with a smartphone for exact willpower of bacterial viability.
The proposed technique was validated with varied bacteria each Gram-positive and Gram-negative, indicating its functionality for broad-spectrum bacteria viability detection. Therefore, the proposed technique exhibits promise for fast and dependable high quality management in meals and ingesting water.