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Coordinación General de Investigación de la Facultad de Salud Pública y Nutrición y la Dirección General de Sistemas e Informática de la Universidad Autónoma de Nuevo León

2012, Number 1

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Rev Salud Publica Nutr 2012; 13 (1)

Vibrio damsela, Vibrio fluvialis y Vibrio furnissii en alimentos marinos de origen animal de coctelerías, cooperativa, pescaderías, restaurantes y supermercados de Isla del Carmen, Campeche, México

Franco-Monsreal J, Lara-Zaragoza EB, Villa-Ruano N, Ramón-Canul LG, Pacheco-Hernández Y

Language: Spanish
References: 32
Page:
PDF size: 115.61 Kb.


ABSTRACT

Indigenous vibrios are typically of marine, brackish and estuarine, and appear in high concentrations (blooms) when the water temperature increase (17-20°C). At low temperatures the vibrios remain in the sediment of the seabed and counts typically show levels below those required to produce infection. In temperate countries vibrios are present in sea water throughout the year, although its concentration has increased substantially in the warmer months due to favorable ecological conditions and plankton increase their accumulation by shellfish filter feeders and other marine animals.To determine whether raw, marinated without heat, partially cooked by heat and completely cooked by heat seafood are risk factors for the species Vibrio damsela, Vibrio fluvialis and Vibrio furnissii for development, respectively, of wound infection; of acute gastroenteritis; and of acute gastroenteritis. We obtained a list of establishments specializing in the sale of seafood for human consumption. The number of seafood in these establishments was 390. For the standardization and enrichment of each sample and for the isolation and identification of species we proceeded according to the methodology described in the eighth edition of the Bacteriological Analytical Manual (FDA). By the method of Cornfield estimation intervals to the confidence level of 95% were constructed. In 32 (8.21%), 10 (2.56%) and 23 (5.90%) samples we isolated an equal number of strains whose biochemical characteristics corresponded, respectively, to Vibrio damsela, Vibrio fluvialis and Vibrio furnissii. The overall prevalences obtained in raw, marinated without heat, partially cooked by heat and completely cooked by heat seafood were, respectively, 17.79%, 0.00%, 9.09% y 0.00%. We concluded that raw and partially cooked by heat seafood are risk factors for three of the 12 species of clinical importance.


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