Background of the Study

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Bureau of Fisheries and Aquatic Resources (BFAR) and Food and Agriculture Organization (FAO) of the United Nation emphasizes that Philippines is one of the largest fish producer in the world ranking 8th among the oyster and mussel producing countries making it a great potential for expansion of suitable areas for shellfish seafarming .

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Identification of Pathogenic Vibrio spp. in Raw and Steamed Oyster Samples from Villa, Iloilo A Special ProblemPresented toMaam Adrienne BugayongUniversity of the Philippines in the VisayasMiag-ao, IloiloAbigail PunoRoy DahildahilMechelle Joy PoralPrem Patrick ParconNia Marie SedayonRegine Marie EspaaJohn Christopher LucesRoena Nicole VillanuevaGertrude Mikee CaoneroMaugri Grace Kristi LalumaMARCH 2012I. IntroductionA. Background of the StudyBureau of Fisheries and Aquatic Resources (BFAR) and Food and Agriculture Organization (FAO) of the United Nation emphasizes that Philippines is one of the largest fish producer in the world ranking 8th among the oyster and mussel producing countries making it a great potential for expansion of suitable areas for shellfish seafarming . Oysters (Crassostrea spp) are molluscan bivalve filter feeders harvested in shallow, near-shore estuarine waters (WHO-FAO, 2005). Upon filtering the surrounding waters, accumulated microorganisms and other substances that are a natural microbiota of the marine and estuarine environment could contribute to the transmission of diseases to humans. Highly associated gastrointestinal diseases are clinically prominent in individuals who consume edible oysters that are raw and even partially steamed. According to the Department of Health in the Philippines, food and waterborne diseases with outbreaks due to typhoid, fever, cholera, food poisoning and Hepatitis A a

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