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

Iliana Berenice Guardiola Avila; Ana Verónica Martínez Vázquez; Gildardo Rivera Sánchez; Alma D. Paz-Gonzalez

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

Iliana Berenice Guardiola Avila, Ana Verónica Martínez Vázquez, Gildardo Rivera Sánchez, Alma D. Paz-Gonzalez

Centro de Biotecnología Genómica (CBG)

Research output: Contribution to journal › Article › peer-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.

Original language	English
Journal	Letters in Applied Microbiology
State	Published - 6 May 2020

Cite this

@article{8521f270097f42c7a8e63404dd9bad40,

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

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 wereisolated from supermarkets (48.1%), followed by street vendors (37.3%) andretail 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{\textquoteright} health, since this product in Mexican cuisine is sometimes served raw or semi-cooked.",

keywords = "Vibrio, shrimp, virulence",

author = "{Guardiola Avila}, {Iliana Berenice} and {Mart{\'i}nez V{\'a}zquez}, {Ana Ver{\'o}nica} and {Rivera S{\'a}nchez}, Gildardo and Paz-Gonzalez, {Alma D.}",

year = "2020",

month = may,

day = "6",

language = "Ingl{\'e}s",

journal = "Letters in Applied Microbiology",

issn = "0266-8254",

publisher = "Wiley-Blackwell Publishing Ltd",

}

TY - JOUR

T1 - Prevalence and virulence of Vibrio species isolated from raw shrimp from retail markets in Reynosa, Mexico

AU - Guardiola Avila, Iliana Berenice

AU - Martínez Vázquez, Ana Verónica

AU - Rivera Sánchez, Gildardo

AU - Paz-Gonzalez, Alma D.

PY - 2020/5/6

Y1 - 2020/5/6

N2 - 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 wereisolated from supermarkets (48.1%), followed by street vendors (37.3%) andretail 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.

AB - 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 wereisolated from supermarkets (48.1%), followed by street vendors (37.3%) andretail 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.

KW - Vibrio

KW - shrimp

KW - virulence

M3 - Artículo

SN - 0266-8254

JO - Letters in Applied Microbiology

JF - Letters in Applied Microbiology

ER -