Revista Biomédica Revisada Por Pares
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Palabras clave: vibrio, seafood, food contamination
INTRODUCTION
Species of the genus Vibrio are invariably gram-negative bacilli, between 2 and 3 µm long and curved in shape, sometimes equipped with a single polar flagellum that allows high mobility. They tolerate well alkaline media and high-salt concentrations in their environment. They do not form spores, are oxidase-positive and facultative anaerobes. The aim of this study was to determine the prevalence of clinically-important species of the genus Vibrio in raw, marinated without heat, partially cooked with heat and completely cooked with heat seafood.
METHODS
This is a study with a quantitative approach. We obtained a list of 38 caterers that specialized in the sale of marine foods of animal origin for human consumption. The number of marine animal foods in those caterers was 790. For homogenization and enrichment of samples and for the isolation and identification of species, we proceeded according to the methodology described in the Bacteriological Analytical Manual. Intervals to estimate a confidence level of 95% were applied.
RESULTS
The prevalence obtained in raw, marinated without heat, partially cooked with heat and completely cooked with heat seafood were 44.30% (276/623), 32.00% (8/25), 30.53% (29/95) and 17.02% (8/47), respectively.
CONCLUSIONS
These results should be taken into consideration when planning to avoid healthcare problems and food-borne diseases in the population that consumes this type of food in the city and port of Progreso de Castro, in Yucatán, Mexico.
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INTRODUCTION
Species of the genus Vibrio are invariably gram-negative bacilli, between 2 and 3 µm long and curved in shape, sometimes equipped with a single polar flagellum that allows high mobility. They tolerate well alkaline media and high-salt concentrations in their environment. They do not form spores, are oxidase-positive and facultative anaerobes. The aim of this study was to determine the prevalence of clinically-important species of the genus Vibrio in raw, marinated without heat, partially cooked with heat and completely cooked with heat seafood.
METHODS
This is a study with a quantitative approach. We obtained a list of 38 caterers that specialized in the sale of marine foods of animal origin for human consumption. The number of marine animal foods in those caterers was 790. For homogenization and enrichment of samples and for the isolation and identification of species, we proceeded according to the methodology described in the Bacteriological Analytical Manual. Intervals to estimate a confidence level of 95% were applied.
RESULTS
The prevalence obtained in raw, marinated without heat, partially cooked with heat and completely cooked with heat seafood were 44.30% (276/623), 32.00% (8/25), 30.53% (29/95) and 17.02% (8/47), respectively.
CONCLUSIONS
These results should be taken into consideration when planning to avoid healthcare problems and food-borne diseases in the population that consumes this type of food in the city and port of Progreso de Castro, in Yucatán, Mexico.
Autores:
José Franco Monsreal[1], Lidia Esther del Socorro Serralta-Peralta[1], José Ricardo Hernández Gómez[1], Florinda Sosa-Castilla[1], Juan Ariel Castillo-Cocom[1]
Citación: Franco Monsreal J, Serralta-Peralta LES, Hernández Gómez JR, Sosa-Castilla F, Castillo-Cocom JA. Prevalence of clinically important species of the genus Vibrio in catered seafood of city and port of Progreso de Castro, Yucatan, Mexico. Medwave 2015 Jun;15(5):e6147 doi: 10.5867/medwave.2015.05.6147
Fecha de envío: 16/3/2015
Fecha de aceptación: 18/5/2015
Fecha de publicación: 3/6/2015
Origen: no solicitado
Tipo de revisión: con revisión por cuatro pares revisores externos, a doble ciego
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