Occurrence and abundance of pathogenic Vibrio species in raw oysters at retail seafood markets in northwestern Mexico

Seafood has frequently been associated with foodborne illness because pathogens are easily introduced during seafood cultivation, handling, and processing. and are human pathogens that cause gastroenteritis and cholera, respectively, and can cause fatal wound infections and septicemia. However, info...

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Bibliographic Details
Published in:Journal of food protection 2019-12, Vol.82 (12), p.2094-2099, Article 2094
Main Authors: Villicaña, Claudia, Amarillas, Luis, Soto-Castro, Liliana, Gómez-Gil, Bruno, Lizárraga-Partida, Marcial Leonardo, León-Félix, Josefina
Format: Article
Language:English
Subjects:
Amplification
Animals
Antigens
Bacteria
Bacterial Load
Cholera
Cholera toxin
Consumption
Cooking
Cultivation
Deoxyribonucleic acid
DNA
Epidemics
Food Microbiology
Food safety
Foodborne diseases
Gastroenteritis
Genes
Health risks
Identification
Infections
Lepidochelys olivacea
Membrane proteins
Mexico
Most probable number
Ostreidae - microbiology
Oysters
Pathogens
Raw Foods - microbiology
Rfb gene
Seafood
Seafood - microbiology
Sepsis
Septicemia
Serotypes
Species
Toxins
Vibrio
Vibrio - isolation & purification
Vibrio - physiology
Vibrio cholerae
Vibrio parahaemolyticus
Vibrio vulnificus
Virulence
Waterborne diseases
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Summary:Seafood has frequently been associated with foodborne illness because pathogens are easily introduced during seafood cultivation, handling, and processing. and are human pathogens that cause gastroenteritis and cholera, respectively, and can cause fatal wound infections and septicemia. However, information about the occurrence of these pathogens in oysters from the Pacific coast of Mexico is limited to . In the present study, we evaluated the presence and abundance of these three species in 68 raw oysters ( ) obtained from retail seafood markets in Sinaloa, Mexico. The most probable number (MPN)-PCR assay was used for amplification of the (thermolabile hemolysin), (outer membrane protein), and (hemolytic cytolysin) genes that are specific to and respectively. All oyster samples were positive for at least one species. and prevalences were 77.9, 8.8, and 32.3% overall, respectively, and most species were present in all sample periods with increased prevalence in period 3. The (thermostable direct hemolysin) gene was detected in 30.1%, (TDH-related hemolysin) was detected in 3.7%, and / was detected in 7.5% of the total -positive samples (53 of 68), whereas the pandemic serotype O3:K6 ( positive) was detected in only 1 sample (1.8%). The total prevalence of and/or was 41.5%. In none of the samples positive for were the cholera toxin ( ) and cholix ( ) toxigenic genes or the gene encoding the O1 and O139 antigens amplified, suggesting the presence of non-O1 non-O139 strains. Our results clearly indicated a high prevalence of pathogenic species in raw oysters from retail seafood markets in Mexico. Consumption of these raw oysters carries the potential risk of foodborne illness, which can be limited by cooking.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028x.jfp-19-237