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Species of the genus Vibrio of clinical–epidemiological importance


MOJ Biology and Medicine
José Franco Monsreal,1 Lidia Esther del Socorro Serralta–Peraza,1 Javier Jesús Flores Abuxapqui2

Abstract

Vibrios are characteristically indigenous to marine, brackish, and estuarine habitats, and appear in large concentrations (blooms) when water temperatures rise (17–20°C).At low temperatures, the vibrios remain in the sediment of the seabed and the counts are usually lower than those necessary to cause infection.In temperate countries, vibrios are present in seawater throughout the year, although their concentration undergoes a notable increase in the warm months due to favorable ecological conditions and plankton, increasing their accumulation by filter feeders and other marine animals. The objective of the present study was to determine whether raw seafood, marinated without heat, partially cooked with heat, and completely cooked with heat represent potential risk factors for the species Vibrio damsela, Vibrio fluvialis and Vibrio furnissii for the development, respectively, of infection.wound;of acute gastroenteritis;and acute gastroenteritis.A list of establishments specialized in the sale of seafood for human consumption was obtained.The amount of seafood in these establishments was 390. For the homogenization and enrichment of each sample, as well as for the isolation and identification of the three species, we proceeded according to the methodology described in the eighth edition of the Bacteriological Analytical Manual (FDA).Estimation intervals at the 95% confidence level were constructed using the Cornfield method. In 32 (8.21%), 10 (2.56%) and 23 (5.90%) samples an equal number of strains were isolated whose biochemical characteristics corresponded, respectively, to Vibrio damsela, Vibrio fluvialis and Vibrio furnissii.The global prevalences obtained in raw seafood, marinated without heat, partially cooked with heat, and completely cooked with heat were, respectively, 19.46% (58/298), 0.00% (0/8), 9.09% (7/77) and0.00% (0/7). It is concluded that raw seafood and partially cooked seafood represent potential risk factors for three of the twelve species of clinical–epidemiological importance.

Keywords

Vibrio, pathogenic species, seafood

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