Vibrio parahaemolyticus in marine foods of animal origin from establishments in the port of Celestun, Yucatan, Mexico

Authors

  • José Franco– Monsreal
  • Alicia May– Panti
  • Lidia Esther del Socorro Serralta–Peraza
  • María Selene Sánchez–Uluac

DOI:

https://doi.org/10.46932/sfjdv2n2-015

Keywords:

Vibrio parahaemolyticus, seafood, establishments

Abstract

Introduction. The marine environment occupies practically three–quarters of the earth's surface and in coastal areas it is directly or indirectly related to man. Objective. To determine if seafood represents potential risk factors for Vibrio parahaemolyticus species for the development of acute gastroenteritis, wound infection, ear infection and secondary septicemia. Material and methods. A list of establishments specialized in the sale of seafood for human consumption was obtained. The amount of seafood in these establishments was 196. Results. In 13 (3.33%) samples an equal number of strains were isolated whose biochemical characteristics corresponded to the species Vibrio parahaemolyticus. Conclusion. Raw seafood and partially heat–cooked seafood represents potential risk factors for Vibrio parahaemolyticus species for the development of acute gastroenteritis, wound infection, ear infection, and secondary septicemia.

 

 

Published

2021-05-10