Vibrio vulnificus in seafood of animal origin from establishments in the city of Telchac Puerto, Yucatan, Mexico
Keywords:Vibrio vulnificus, seafood, establishments
Objective. To determine if raw seafood, marinated without heat, partially cooked with heat, and completely cooked with heat that are sold for human consumption in establishments in the city of Telchac Puerto, Yucatan, Mexico, represent potential risk factors for the development of acute gastroenteritis, wound infection, primary septicemia and secondary septicemia by Vibrio vulnificus species. Material and methods. Study conducted on a representative sample (n= 132) selected from the total of 200 samples from 38 establishments. From July 1 to December 31, 2019, 132 samples of seafood were studied. Using the Cornfield method, the estimation interval was constructed at the 95% confidence level. Results. In 37 (28.03%) samples an equal number of strains were isolated whose biochemical characteristics corresponded to Vibrio vulnificus. The prevalences obtained in raw marine foods, marinated without heat, partially cooked with heat and completely cooked with heat were 35.59%, 45.45%, 22.45% and 0.00%. The Cornfield estimation interval at the 95% confidence level for Vibrio vulnificus was 13.56% ≤ P ≤ 42.50%. Conclusion. Raw seafood, marinated without heat, and partially cooked with heat represent potential risk factors for Vibrio vulnificus for the development of acute gastroenteritis, wound infection, primary septicemia, and secondary septicemia.