TY - JOUR AU - Monsreal, José Franco– AU - Panti, Alicia May– AU - Serralta–Peraza, Lidia Esther del Socorro AU - Sánchez–Uluac, María Selene PY - 2021/05/17 Y2 - 2024/03/29 TI - Vibrio parahaemolyticus in marine foods of animal origin from establishments in the port of Celestun, Yucatan, Mexico JF - South Florida Journal of Development JA - S. F. J. of Dev. VL - 2 IS - 2 SE - Articles DO - 10.46932/sfjdv2n2-015 UR - https://ojs.southfloridapublishing.com/ojs/index.php/jdev/article/view/234 SP - 1307-1318 AB - <p><strong>Introduction.</strong> The marine environment occupies practically three–quarters of the earth's surface and in coastal areas it is directly or indirectly related to man. <strong>Objective.</strong> To determine if seafood represents potential risk factors for <em>Vibrio parahaemolyticus</em> species for the development of acute gastroenteritis, wound infection, ear infection and secondary septicemia. <strong>Material and methods.</strong> A list of establishments specialized in the sale of seafood for human consumption was obtained. The amount of seafood in these establishments was 196. <strong>Results.</strong> In 13 (3.33%) samples an equal number of strains were isolated whose biochemical characteristics corresponded to the species <em>Vibrio parahaemolyticus</em>. <strong>Conclusion.</strong> Raw seafood and partially heat–cooked seafood represents potential risk factors for <em>Vibrio parahaemolyticus</em> species for the development of acute gastroenteritis, wound infection, ear infection, and secondary septicemia.</p><p>&nbsp;</p><p>&nbsp;</p> ER -