Occurrence and Abundance of Pathogenic Vibrio Species in Raw Oysters at Retail Seafood Markets in Northwestern Mexico
Author:
VILLICAÑA CLAUDIA12, AMARILLAS LUIS3, SOTO-CASTRO LILIANA1, GÓMEZ-GIL BRUNO4, LIZÁRRAGA-PARTIDA MARCIAL LEONARDO5, LEÓN-FÉLIX JOSEFINA1
Affiliation:
1. Centro de Investigación en Alimentación y Desarrollo (CIAD), A. C. 2. National Council for Science and Technology (CONACYT), Carretera Eldorado Km. 5.5, Apartado Postal 32-A, C. P. 80110, Culiacán, Sinaloa, México (ORCID: https:/orcid.org/0000-0003-3755-881X [J.L.-F.]) 3. Laboratorio de Genética, Instituto de Investigación Lightbourn, A. C. Carretera Las Pampas Km. 2.5, Col. Tierra y Libertad, C.P. 33980, Ciudad Jiménez, Chihuahua 33981, México 4. Centro de Investigación en Alimentación y Desarrollo (CIAD), A. C. Unit for Aquaculture, A.P. 711 Mazatlán, Sinaloa 82000, México 5. Centro de Investigación Científica y de Educación Superior de Ensenada, Carretera Tijuana-Ensenada 3918, Fraccionamiento Zona Playitas, 22860 Ensenada, Baja California, México
Abstract
ABSTRACT
Seafood has frequently been associated with foodborne illness because pathogens are easily introduced during seafood cultivation, handling, and processing. Vibrio parahaemolyticus and Vibrio cholerae are human pathogens that cause gastroenteritis and cholera, respectively, and Vibrio vulnificus 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 V. parahaemolyticus. In the present study, we evaluated the presence and abundance of these three Vibrio species in 68 raw oysters (Crassostrea corteziensis) obtained from retail seafood markets in Sinaloa, Mexico. The most probable number (MPN)–PCR assay was used for amplification of the tlh (thermolabile hemolysin), ompW (outer membrane protein), and vvhA (hemolytic cytolysin) genes that are specific to V. parahaemolyticus, V. cholerae, and V. vulnificus, respectively. All oyster samples were positive for at least one Vibrio species. V. parahaemolyticus, V. cholerae, and V. vulnificus 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 tdh (thermostable direct hemolysin) gene was detected in 30.1%, trh (TDH-related hemolysin) was detected in 3.7%, and tdh/trh was detected in 7.5% of the total tlh-positive samples (53 of 68), whereas the pandemic serotype O3:K6 (orf8 positive) was detected in only 1 sample (1.8%). The total prevalence of tdh and/or trh was 41.5%. In none of the samples positive for V. cholerae were the cholera toxin (ctxA) and cholix (chxA) toxigenic genes or the rfb gene encoding the O1 and O139 antigens amplified, suggesting the presence of non-O1 non-O139 V. cholerae strains. Our results clearly indicated a high prevalence of pathogenic Vibrio 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.
HIGHLIGHTS
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
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