Monitoring of vibrio spp. in oysters Crassostrea virginica from Tamiahua and Tampamachoco lagoons, Veracruz, Mexico
DOI:
https://doi.org/10.47808/revistabioagro.v9i1.346Keywords:
pathogenic bacteria, oysters, sanitary surveillance, food safetyAbstract
Vibrio is a genus widely distributed in estuarine and marine environments, with a high rate of adaptation and a rapid spread of its strains. Bivalve mollusks are potential reservoirs of Vibrios, their consumption is related to the development of vibriosis such as mild gastroenteritis to severe septicemia or death. Therefore, continuous monitoring in the extraction and distribution areas is important to assess the risk to human health derived from the consumption of mollusks and guarantee the safety of these bivalves. In this study, seasonal differences in the presence and abundance of Vibrios were determined during the harvesting phases (oyster banks) and post-harvesting (cooperatives and restaurants) in Crassostrea virginica oysters from Tamiahua and Tampamachoco lagoons, Veracruz, Mexico. The samples were obtained from thirteen random sites during 2018. Vibrio species were isolated by using TCBS agar medium and bacterial plate counting according to NOM-031-SSA1-1993. The statistical analysis indicated that there were no significant spatial differences, nonetheless, there were differences between seasons of the year. Importantly, these data are the first report by the presence of Vibrio spp. in oysters of Tamiahua and Tampamachoco cooperatives. The absence of this bacterial genus was also reported in adjacent restaurants. Taken together the results display the necessity to apply measures aimed to decrease the presence of Vibrios during the post-collection phase of oysters, in order to reduce the infection risk by Vibrio spp.
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