[Prevalence of Vibrio parahaemolyticus in seafood from restaurants in the city of Mérida, Yucatán].
We report the prevalence of the Vibrio parahaemolyticus in raw (11.54%), insufficiently cooked (0.00%) and partially cooked with heat (4.55%) sea foods, from restaurants of the city of Merida, Yucatan, Mexico. We studied 190 samples from March to August 1987. We isolated 12 strains (6.32%) from an equal number of samples, whose biochemical characteristics corresponded with Vibrio parahaemolyticus. We didn't find significant statistically differences when we compared the prevalences of the samples of raw and insufficiently cooked sea foods (chi 2 = 0.03, p greater than 0.05), of raw and partially cooked with boiled sea foods (chi 2 = 1.96, p greater than 0.05), and of insufficiently heated and partially cooked with heat sea foods (chi 2 = 0.24, p greater than 0.05). When we compared the prevalences of the samples of crustaceans and mollusks, of crustaceans and fishes, and of mollusks and fishes, we didn't find significant statistically differences: chi 2 = 0.022, p greater than 0.05; chi 2 = 0.52, p greater than 0.05 and chi 2 = 1.78, p greater than 0.05, respectively.
J
J
Franco-Monsreal
J
J
Flores-Abuxapqui
D000818:Animals; D005399:Fishes / Q000382:microbiology*; D005506:Food Contamination; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D008800:Mexico; D012147:Restaurants; D012758:Shellfish / Q000032:analysis*; D014736:Vibrio parahaemolyticus / Q000302:isolation & purification*
Prevalencia de Vibrio parahaemolyticus en alimentos marinos de restaurantes de la ciudad de Mérida, Yucatán.