Epidemiological aspects of the Bombay duck or ‘bombil’ (Harpodon nehereus buch.)

Abstract

The survival of the organismsMicrococcus pyogenes var.aureus,Escherichia coli, Salmonella typhosa, Salmonella schottmuelleri andVibrio comma in sea water and in thebombil tissue has been studied. In addition the survival of these organisms in inoculated fish subsequently refrigerated, dehydrated, or held at room temperature has been studied. The effect of heat and culinary treatment on the inoculated fish has also been observed. Our results when correlated with the casual occurrence of bacteria of faecal origin on the flesh and ventriculus of the fish, together with the findings that cocci are present in large numbers on the skin and in almost pure culture in the ventriculus of the dehydrated fish (these have been reported in a previous communication, 1953), suggest the possibilities of this fish being a carrier of enteric infections. The fact thatE. coli, S. typhosa andM. pyogenes var.aureus resist culinary treatment, also indicates that infection is possible on consuming contaminated foods, even after the cooking process.