{'fraction_non_alphanumeric': 0.029411764705882353, 'fraction_numerical': 0.016968325791855202, 'mean_word_length': 4.9, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
A Preliminary Report on contamination of meat of cultured rainbow trout to Vibrio spp. in Chaharmahal va Bakhtyari Province

A total number of 30 fish samples were randomly selected for evaluation of possible infection to Vibrio spp. The samples were transferred into cool boxes with an internal temperature of +2 to +5 °C within a short time. The samples of flesh were subcultivated on Thiosulfate Citrate Bile Salts Sucrose agar (TCBS, BD Diagnostics, Heidelberg, Germany) and on modified Cellobiose Polymyxin-B Colistin agar (mCPC). After incubation at 37 o C for 24h, the isolates were used for further screening tests including Gram staining, oxidase and catalase tests and culture in SIM and TSI media and other biochemical tests described by Hosseini et al., (2004). The results showed that Twenty percent of studied fishes (6/30) were infected to Vibrio which is considerable.