Franco-Monsreal J, Flores-Abuxapqui JJ, Suárez-Hoil GJ , Puc-Franco MA, Heredia-Navarrete MR, Vivas-Rosel ML

Language: Spanish
References: 13
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ABSTRACT

Classically, in the Vibrionaceae family, four sorts of clinical interest are included in her: Aeromonas, Photobacterium, Plesiomonas and Vibrio. As well, the Vibrio sort consists of 26 species of which 12 are of clinical importance. Vibrio hollisae, Vibrio mimicus and Vibrio vulnificus are 3 of the 12 species of clinical importance. The objective of this study was to determine if the raw, marinated without heat, partially cooked with heat and completely cooked with heat seafood represent factors of risk for the development of acute gastroenteritis and primary septicemia by Vibrio hollisae, acute gastroenteritis and ear infection by Vibrio mimicus, and acute gastroenteritis, wound infection, primary septicemia and secondary septicemia by Vibrio vulnificus. The type of investigation corresponds to a descriptive observacional study of cross section without directionality and with prospective temporality. We studied 174 seafood samples (78 raws, 14 ma inated without heat, 65 partially cooked with heat and 17 completely cooked with heat) in the included period of the 1 of January to the 30 of June of 2001. For the calculation as large as the sample was used the scheme corresponding to the simple random sampling. The samples were selected randomly. The criterion applied in the accomplishment of the tests of hypothesis for the difference between 2 percentages was based on the recommendations formulated by COCHRAN. In 14 (8.05%), 8 (4.60%) and 36 (20.69%) samples an equal number of strains was isolated whose biochemical characteristics corresponded, respectively, to Vibrio hollisae, Vibrio mimicus and Vibrio vulnificus. The prevalences obtained in raw, marinated without heat, partially cooked with heat and completely cooked with heat seafood were 11,54%, 7,14%, 6,15% and 0,00% for the Vibrio hollisae species; 7,69%, 7,14%, 1,54% and 0,00% for the Vibrio mimicus species; and 29.49%, 28,57%, 13,85% and 0,00% for the Vibrio vulnificus species. Using the Ji-square test of PEARSON corrected by YATES (x²Pc), the six tests of hypothesis for each one of the three species were made solely finding for the Vibrio vulnificus species statistically significant differences between the prevalence of raw seafood and the prevalences of partially cooked with heat and completely cooked with heat seafood: x^²Pc›3.84; p‹0.0500. With base in the obtained results, we concluded that the raw, marinated without heat and partially cooked with heat seafood represent factors of risk for the development of acute gastroenteritis and primary septicemia by Vibrio hollisae, acute gastroenteritis and ear infection by Vibrio mimicus, and acute gastroenteritis, wound infection, primary septicemia and secondary septicemia by Vibrio vulnificus.

REFERENCES

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