Vibrio alginolyticus in marine foods of animal origin from establishments in the port of Chabihau, Yucatan, Mexico

Vibrio alginolyticus en alimentos marinos de origen animal de establecimientos del puerto de Chabihau, Yucatán, México

Authors

  • José Franco–Monsreal
  • Lidia Esther del Socorro Serralta–Peraza
  • Javier Jesús Flores–Abuxapqui

DOI:

https://doi.org/10.46932/sfjdv2n5-088

Keywords:

Vibrio alginolyticus, seafood, establishments

Abstract

To determine if the marine foods of animal origin that are sold in establishments in the port of Chabihau, Yucatan, Mexico, represent potential risk factors for the Vibrio alginolyticus species for the development of acute gastroenteritis, wound infection, ear infection and primary septicemia. Three hundred and ninety seafood samples were studied: [298 (76.41%) raw, 8 (2.05%) marinated without heat, 77 (19.74%) partially cooked with heat and 7 (1.79%) completely cooked with heat]. For the homogenization and enrichment of the samples, as well as for the isolation and identification of the Vibrio alginolyticus species, we proceeded according to the methodology described in the eighth edition of the Bacteriological Analytical Manual (FDA). The criteria used in conducting the hypothesis tests for the difference between two percentages was based on the recommendations made by Cochran. The prevalences obtained in raw seafood, marinated without heat, partially cooked with heat and completely cooked with heat were, respectively, 7.72% (23/298), 0.00% (0/8), 7.79% (6/77) and 0.00% (0/7). In 29 (7.44%) samples an equal number of strains were isolated whose biochemical characteristics corresponded to the Vibrio alginolyticus species. It is concluded that raw seafood and partially cooked seafood represent potential risk factors for the Vibrio alginolyticus species for the development of acute gastroenteritis, wound infection, ear infection and primary septicemia.

Published

2021-11-17