Resumen
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.
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.
| Idioma original | Inglés |
|---|---|
| Publicación | Letters in Applied Microbiology |
| Estado | Publicada - 6 may. 2020 |
Palabras clave
- Vibrio
- shrimp
- virulence