Lakhasly

Fish and seafood constitute an important food component for a large number of the world population; they come after meat and poultry as major animal protein foods, where fish is considered a cheap source of protein.belong to the genus Vibrio which defined as Gram-negative, rod or curved rod-shaped coma shaped, they are motile (most of them having single polar flagellum), oxidase-positive except two species (V. metschnikovii and V. furnissi), catalase-positive, facultative anaerobes.In general, seafood comprises one of the fastest growing sources of food; billions of people throughout the world rely on fish as a primary source of protein (Sudha et al., 2012).However, increased seafood consumption comes with the potential risk of eating contaminated seafood with different contaminants.Vibrio (V.) spp.Vibrio spp.

Fish and seafood constitute an important food component for a large number of the world population; they come after meat and poultry as major animal protein foods, where fish is considered a cheap source of protein. In general, seafood comprises one of the fastest growing sources of food; billions of people throughout the world rely on fish as a primary source of protein (Sudha et al., 2012). However, increased seafood consumption comes with the potential risk of eating contaminated seafood with different contaminants. Vibrio (V.) spp. belong to the genus Vibrio which defined as Gram-negative, rod or curved rod-shaped coma shaped, they are motile (most of them having single polar flagellum), oxidase-positive except two species (V. metschnikovii and V. furnissi), catalase-positive, facultative anaerobes. Vibrio spp. classified as "halophilic" bacteria, except V. cholerae and V. mimicus, other Vibrio spp. cannot grow in media that lack added sodium chloride (Elliot et al., 1998). The water quality characteristics such as temperature, salinity, dissolved oxygen and nutrients can be used as a predictive manner to determine when Vibrios may be present. There are many studies that have been conducted to determine the relationship between Vibrio spp. presence and environmental factors (Saad et al., 2015).
Vibriosis is a commonly term used to refer to bacterial diseases affecting farmed and wild fish caused by members of the Vibrionaceae family. It is very important diseases in fish and other aquaculture-reared organisms and responsible for mortality in cultured aquaculture systems worldwide (Chatterjee and Haldar, 2012). Most of the bacterial fish pathogens are natural inhabitant in the aquatic areas and all can live independently from the fish hosts (Sonia and Lipton, 2012). Twelve Vibrio species have so far been reported to be pathogenic to human, whereas, eight of these may be associated with foodborne infections of the gastrointestinal tract. Most of these foodborne infections are caused by V. cholera and V. parahaemolyticus and to a lesser extent by V. vulnificus (FEHD, 2005).
In human, the clinical signs of Vibriosis are varying from species to other, but in general may range from gastroenteritis to wound infection, otitis, and septicemia depending on the Vibrio spp. which causes disease through the wound and consumption of raw or semi-cooked seafood (Ulusarac and Carter, 2004; Saad et al., 2015). Due to some cultural traditions of eating raw or minimally processed fishery products especially in many Western countries, Vibriosis considered as public health concern when associated with extensive exposure (WHO, 2004).
Food safety is a very important and complexed issue, where various factors pose a condition of risk to fish food safety and they range from contamination from the surrounding environment up to contamination by the consumer before eating (Hossain et al., 2012). One of the major risks involves the consumption of raw or undercooked seafood that may be naturally contaminated by foodborne pathogens present in the marine environment. Under favorable conditions, pathogens could multiply exponentially and if the food is mishandled during processing such risk is further increased where, fish and their products are responsible for a substantial proportion of foodborne diseases worldwide. Pathogen such as Salmonella spp., Escherichia coli O157:H7, Campylobacter spp., and Listeria monocytogenes as well as Vibrio spp. have been found to be responsible for major foodborne outbreaks worldwide (Saad et al., 2015).
Different from most other foodborne pathogens, Vibrio spp. has the aquatic habitat as their natural niche. Vibrio spp. is widespread in the marine environment, particularly in tropical and temperate waters, and they represent the major bacterial pathogens affecting fish farming in the Mediterranean Sea (Pujalte et al., 2003). Moreover, Vibrio spp. represents a higher percentage of foodborne illnesses across the coast cities worldwide (Rebaudet et al., 2013). Some of Vibrio spp. poses a significant health threat to humans who suffer from immune disorders and liver diseases. It enters human hosts via wound infections or consumption of raw seafood and infections frequently progress to septicemia and death in susceptible individuals (Harwood et al., 2004).
The aquaculture sector remains a growing, vibrant, and important production for high-protein animal food that is easily digestible and of high biological value. Globally, marine and inland capture fisheries provide two-thirds of the total food fish supply with the remaining one-third being derived from aquaculture (Chatterjee and Haldar, 2012).
Libya has a long coastline on the southern Mediterranean coast makes fish and seafood an important meal for consumers. The overall consumption of seafood in Libya is increasing over time because Libyans have been increased awareness of the nutritional and health benefits of this product consumption (Azwai et al., 2016).
Sardine is small, silvery, elongated fish with a single short dorsal fin, no lateral line, and no scales on the head, range in length from about 15 to 30 cm, live in dense schools, migrating along the coast (pelagic, neritic) and usually found from the surface down to 350 m depth. Meanwhile, Mullets are silverfish, their length ranged between 30 and 90 cm, with large scales, relatively stocky, cigar-shaped bodies, forked tails, and two distinct dorsal fins, the first containing four stiff spines, found throughout tropical and temperate regions. Valuable schooling fishes and frequent shallow, pelagic fish found usually from the surface down to 15 m depth and prefer to live near from the seashore (port and gulf) areas (قاسم وأخرون، 2009; FAO, 2012).
Antibiotics defined as a chemical substance derived from some microorganisms, which have the capacity to inhibit growth and even destroying other microorganisms in a dilute solution. Antibiotics are low-molecular-mass (