Prevalence and virulence of Vibrio species isolated from raw shrimp from retail markets in Reynosa, Mexico

I. Guardiola-Avila, V. Martínez-Vázquez, K. Juárez-Rendón, M. Alvarez-Ainza, A. Paz-González, G. Rivera

Research output: Contribution to journalArticlepeer-review

Abstract

In this study, the prevalence of Vibrio cholerae, Vibrio parahaemolyticus, Vibrio mimicus, Vibrio vulnificus and Vibrio spp. in shrimp from retail markets in Reynosa, Mexico was determined. A total of 765 isolates, identified as Vibrio spp. (59·1%), V. cholerae (17·8%), V. mimicus (6·7%) and V. parahaemolyticus (4·6%), were obtained; V. vulnificus was not detected. Most of the strains were isolated from supermarkets (48·1%), followed by street vendors (37·3%) and retail stores (14·6%). Moreover, several virulence genes were identified in V. cholerae: toxR (100%), OmpU (76·5%), hlyA (76·5%), VPI (19·9%) and tcpA (5·1%); in V. mimicus: vmh (100%), wzb (74·5%), pilF (54·9%), VPI (43·1%), OmpU (29·4%) and tdh (9·8%); and in V. parahaemolyticus: toxR (100%), tlh (100%), VP1680 (51·4%) and VPI (11·4%). These results show the low safety of this food and the potential risk to consumers' health, since this product in Mexican cuisine is sometimes served raw or semi-cooked. Significance and Impact of the Study: This study shows the prevalence of pathogenic Vibrio cholerae, Vibrio mimicus and Vibrio parahaemolyticus isolated from shrimp that is commercialized in Reynosa city. This could represent a risk to consumers' health, since outbreaks related to shrimp contaminated with Vibrio have been previously reported. Additionally, shrimp fishing has a major role in Mexico's economy.

Original languageEnglish
Pages (from-to)280-286
Number of pages7
JournalLetters in Applied Microbiology
Volume71
Issue number3
DOIs
StatePublished - 1 Sep 2020

Keywords

  • prevalence
  • shrimp
  • V. cholerae
  • V. mimicus
  • V. parahaemolyticus
  • virulence

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