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Organo Oficial de la Secretaria de Salud de Quintana Roo

2016, Number 33

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Salud Quintana Roo 2016; 9 (33)

Aeromonas hydrophila in seafood of animal origen from establishments of Puerto Angel, Oaxaca, Mexico

Franco-Monsreal J, Lara-Zaragoza EB, Villa-Ruano N, Mota-Magaña L, Hernández-Gómez JR, Serralta-Peraza LES

Language: Spanish
References: 49
Page: 4-10
PDF size: 298.10 Kb.


ABSTRACT

Introduction: Within the genus Aeromonas the hydrophila species is one of three clinically important. The spectrum of human infections caused by this species include acute gastroenteritis (AG), wound infection (WI), urinary tract infection (UTI), primary septicemia (PS) and secondary septicemia (SS). The objective of the study was to identify whether seafood -raw, marinated without heat, partially cooked with heat and completely cooked with heat- that are sold in stores of Puerto Angel, Oaxaca, Mexico, represent potential risk factors for the Aeromonas hydrophila species for development of AG, WI, UTI, PS and SS.
Material and Methods: A descriptive observational crosssectional study in which four hundred samples were studied. [325 (81,25%) raw, 17 (4,25%) marinated without heat, 18 (4,50%) partially cooked with heat and 40 (10,00%) completely cooked with heat]. For homogenization and enrichment of the samples, as well as for the isolation and identification of Aeromonas hydrophila species proceeded according to the methodology described in the Bacteriological Analytical Manual (Food and Drug Administration). As statistical significance test Chi-square Mantel-Haenszel (x²m-h) was used.
Results: The prevalences obtained in raw, marinated without heat, partially cooked with heat and completely cooked with heat seafood were, respectively, 49,54% (161/325), 35,29% (6/17), 27,78% (5/18) and 15,00% (6/40). In one hundred seventy eight (44,50%) samples an equal number of strains whose biochemical characteristics corresponded to the Aeromonas hydrophila species were isolated.
Conclusions: We conclude that raw, marinated without heat, partially cooked with heat and completely cooked with heat seafood represent potential risk factors for Aeromonas hydrophila species for the development of AG, WI, UTI, PS and SS at Puerto Ángel, Oaxaca, México.


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