Molecular characterization of bacteria isolated from wild and cultured oyster (crassostrea iredalei)

Abstract

Food poisoning caused by bacteria infection through raw oyster consumption is a serious international debate. In this study, two major dominant bacteria present in wild and cultured oysters, Aeromonas hydrophila and Shewanella putrefaciens, were biochemically identified through commercial biochemical kit and genetically characterized using RAPD PCR.