Vibrio parahaemolyticus in fish and shellfish of animal origin from establishments in the port of Chicxulub, Yucatan, Mexico

Abstract

Introduction: Vibrio parahaemolyticus is a human pathogen that is widely distributed in marine
environments. This organism is frequently isolated from a variety of raw seafood products, particularly
fish and shellfish. Consumption of raw or undercooked fish and shellfish contaminated with Vibrio
parahaemolyticus can lead to the development of acute gastroenteritis characterized by diarrhea,
headache, vomiting, nausea, and abdominal cramps. It has also been isolated from wound infections
and septicemias. Most cases are non–fatal. This bacterium is recognized as the leading cause of human
gastroenteritis associated with fish and shellfish consumption in the United States of America and an
important fish and shellfish borne pathogen worldwide. Chile faced its first outbreak in 1997–1998.
Subsequently, outbreaks and cases have continued to occur, all associated with the consumption of fish
and shellfish. 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 port of
Chicxulub, Yucatan, Mexico, represent potential risk factors for the development of acute gastroenteritis,
wound infection, primary septicemia and secondary septicemia by Vibrio parahaemolyticus species.
Material and methods: Study conducted on a representative sample selected from the total of two
hundred samples from thirty–eight establishments. From July 1 to December 31, 2021, one hundred
thirty two samples of seafood were studied. Using the Cornfield Method, the estimation interval was
constructed at the 95% confidence level. Results: In thirty–seven (28.03%) samples an equal number
of strains were isolated whose biochemical characteristics corresponded to Vibrio parahaemolyticus.
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 parahaemolyticus was 13.56% ≤ P ≤ 42.50%. Conclusion: Raw
seafood, marinated without heat and partially cooked with heat represent potential risk factors for Vibrio
parahaemolyticus for the development of acute gastroenteritis, wound infection, primary septicemia,
and secondary septicemia.