Antibiotic and Disinfectant Susceptibility Patterns of Bacteria Isolated from Farmed Fish in Kirinyaga County, Kenya
Table 4
Mean radius ± SD of the inhibition zone from the edge of the well to the inhibition zone front of disinfectants tested against the study bacteria.
Bacterial isolates
Sodium hypochlorite
Iodine
Hydrogen peroxide
Formalin
QAC
1%
2%
0.5%
1%
1%
3%
1%
2%
1%
1.5%
Aer. hydrophila
1 ± 1.0
2 ± 0.5
5 ± 0.5
8 ± 0.5
17 ± 0.5
21 ± 0.5
10 ± 0.5
14 ± 1.0
3 ± 0.5
5 ± 0.0
Proteus spp.
0 ± 0.0
0 ± 0.0
5 ± 0.0
8 ± 2.0
19 ± 0.5
23 ± 0.5
11 ± 0.5
15 ± 0.5
3 ± 1.0
5 ± 1.0
Kleb. pneumoniae
0 ± 0.0
0 ± 0.0
3 ± 0.0
6 ± 2.0
15 ± 0.0
18 ± 0.0
9 ± 1.0
14 ± 1.0
4 ± 0.5
5 ± 0.5
Citr. freundii
1 ± 0.0
3 ± 0.0
5 ± 1.5
9 ± 3.0
16 ± 1.5
19 ± 2.0
12 ± 0.5
15 ± 0.0
4 ± 0.5
6 ± 0.5
Salm. enteritidis
0 ± 0.0
0 ± 0.0
5 ± 0.5
10 ± 0.5
15 ± 1.0
20 ± 1.0
12 ± 0.5
14 ± 0.5
3 ± 0.0
5 ± 0.5
Streptococcus spp.
1 ± 0.5
2 ± 1.5
5 ± 1.0
7 ± 1.5
17 ± 3.0
21 ± 1.0
12 ± 2.0
15 ± 2.0
4 ± 2.0
6 ± 1.5
Escherichia coli
1 ± 0.0
2.0 ± 0
3 ± 0.0
5 ± 0.5
15 ± 0.5
20 ± 0.5
14 ± 0.5
19 ± 0.5
3 ± 0.5
6 ± 0.5
Ser. marcescens
1 ± 0.5
2 ± 1.5
4 ± 0.5
7 ± 0.5
12 ± 0.0
18 ± 1.0
11 ± 0.5
14 ± 1.5
2 ± 0.0
4 ± 0.0
Ps. aeruginosa.
0 ± 0.0
2 ± 0.5
3 ± 0.0
6 ± 0.5
13 ± 0.5
15 ± 1.0
9 ± 0.5
11 ± 0.5
4 ± 0.5
7 ± 0.5
Micrococcus spp.
0 ± 0.0
0.0 ± 0
10 ± 0.5
12 ± 1.0
11 ± 0.5
17 ± 0.5
14 ± 0.5
17 ± 0.5
9 ± 0.0
10 ± 0
Range
0–2
0–4
3–12
4–15
10–20
14–23
8–14
10–19
2–9
4–10
Mean
1 ± 0.2
1 ± 0.3
4.9 ± 0.6
7.9 ± 0.7
15 ± 0.6
19 ± 0.5
11 ± 0.4
15 ± 0.5
4 ± 0.4
6 ± 0.4
User-recommended concentration by the manufacturer; the concentrations are as recommended by Noga [16]; QAC- quaternary ammonium compound; Aer.- Aeromonas; Kleb.- Klebsiella; Citr.- Citrobacter; Salm.- Salmonella; Ser.- Serratia; Ps. -Pseudomonas.
