Open AccessVibrio parahaemolyticus in marine foods of animal origin from establishments in the port of Celestun, Yucatan, Mexico
Author(s) -
José Franco Monsreal,
Alicia May– Panti,
Lidia Esther del Socorro Serralta–Peraza,
María Selene Sánchez–Uluac
Publication year - 2021
Publication title -
south florida journal of development
Language(s) - English
Resource type - Journals
ISSN - 2675-5459
DOI - 10.46932/sfjdv2n2-015
Subject(s) - vibrio parahaemolyticus , vibrio , vibrio infections , biology , port (circuit theory) , fishery , microbiology and biotechnology , acute gastroenteritis , veterinary medicine , medicine , bacteria , virology , genetics , electrical engineering , engineering
. 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.