title: [Prevalence of clinically important species of the genus Vibrio in catered seafood of city and port of Progreso de Castro, Yucatan, Mexico].
abstract: BACKGROUND
  Species of the genus Vibrio are invariably gram-negative bacilli, between 2 and 3 µm long and curved in shape, sometimes equipped with a single polar flagellum that allows high mobility. They tolerate well alkaline media and high-salt concentrations in their environment. They do not form spores, are oxidase-positive and facultative anaerobes. The aim of this study was to determine the prevalence of clinically-important species of the genus Vibrio in raw, marinated without heat, partially cooked with heat and completely cooked with heat seafood.
  
  
  METHODS
  This is a study with a quantitative approach. We obtained a list of 38 caterers that specialized in the sale of marine foods of animal origin for human consumption. The number of marine animal foods in those caterers was 790. For homogenization and enrichment of samples and for the isolation and identification of species, we proceeded according to the methodology described in the Bacteriological Analytical Manual. Intervals to estimate a confidence level of 95% were applied.
  
  
  RESULTS
  The prevalence obtained in raw, marinated without heat, partially cooked with heat and completely cooked with heat seafood were 44.30% (276/623), 32.00% (8/25), 30.53% (29/95) and 17.02% (8/47), respectively.
  
  
  CONCLUSIONS
  These results should be taken into consideration when planning to avoid healthcare problems and food-borne diseases in the population that consumes this type of food in the city and port of Progreso de Castro, in Yucatán, Mexico.
authors.affiliation: Departamento de Salud y Desarrollo Comunitario, Universidad Intercultural Maya de Quintana Roo, Quintana Roo, México. Address: Carretera Muna Felipe Carrillo Puerto s/n, km. 137 Col. Centro, C.P.77870, José María Morelos Quintana, México. email: jose.franco@uimqroo.edu.mx.
authors.forename: José
authors.initials: J
authors.lastname: Franco Monsreal
authors.affiliation: Departamento de Salud y Desarrollo Comunitario, Universidad Intercultural Maya de Quintana Roo, Quintana Roo, México.
authors.forename: Lidia Esther Del Socorro
authors.initials: LE
authors.lastname: Serralta-Peralta
authors.affiliation: Departamento de Salud y Desarrollo Comunitario, Universidad Intercultural Maya de Quintana Roo, Quintana Roo, México.
authors.forename: José Ricardo
authors.initials: JR
authors.lastname: Hernández Gómez
authors.affiliation: Departamento de Salud y Desarrollo Comunitario, Universidad Intercultural Maya de Quintana Roo, Quintana Roo, México.
authors.forename: Florinda
authors.initials: F
authors.lastname: Sosa-Castilla
authors.affiliation: Departamento de Salud y Desarrollo Comunitario, Universidad Intercultural Maya de Quintana Roo, Quintana Roo, México.
authors.forename: Juan Ariel
authors.initials: JA
authors.lastname: Castillo-Cocom
mesh_terms: D001431:Bacteriological Techniques; D003296:Cooking; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000517:prevention & control*; D006801:Humans; D008800:Mexico; D015995:Prevalence; D017747:Seafood / Q000382:microbiology*; D014733:Vibrio / Q000302:isolation & purification*
keywords: food contamination; seafood; vibrio