Microbiological risk assessment associated to raw oyster consumption contaminated with Vibrio cholerae and Vibrio parahaemolyticus

The aim of the study was to assess the potential riskof exposure to V. cholerae and V. parahaemolyticus associated to raw American oyster (Crassostrea virginica) consumption collected from the Mandinga Lagoon System (MLS), in restaurants, oyster bars, and street vendors. Risk was estimated as number...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Lòpez Hernández, Karla María, Pardío-Sedas, Violeta T., Flores Primo, Argel, Martínez Herrera, David Izcoatl, Uscanga Serrano, Roxana
Formato:	Online
Lenguaje:	spa
Publicado:	Universidad de Sonora 2022
Acceso en línea:	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1701
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	biotecnia-article-1701
record_format	ojs
spelling	biotecnia-article-17012023-05-10T21:14:27Z Microbiological risk assessment associated to raw oyster consumption contaminated with Vibrio cholerae and Vibrio parahaemolyticus Estimación del riesgo microbiológico asociado al consumo de ostión crudo contaminado con Vibrio cholerae y Vibrio parahaemolyticus Lòpez Hernández, Karla María Pardío-Sedas, Violeta T. Flores Primo, Argel Martínez Herrera, David Izcoatl Uscanga Serrano, Roxana The aim of the study was to assess the potential riskof exposure to V. cholerae and V. parahaemolyticus associated to raw American oyster (Crassostrea virginica) consumption collected from the Mandinga Lagoon System (MLS), in restaurants, oyster bars, and street vendors. Risk was estimated as number of cases/100,000 servings with FDA model. The risk of oyster consumption from MLS contaminated with V.cholerae noO1/noO139 chxA+ and unrefrigerated 10-h was low (99 × 10-5 cases) in summer; V. parahaemolyticus tdh+ y tdh+/trh+ estimated risk was high in spring (2,200 × 10-5 y 4,000 × 10-5 cases, respectively) and the pandemic strain orf8+ risk was medium in winter (110 × 10-5 cases). Oyster cocktailconsumption unrefrigerated for 10 h and contaminated with V. cholerae noO1/noO139 chxA+, represented a low mean risk (0.87 × 10-5 and 0.44 × 10-5 cases) for oyster cocktails from restaurants and oyster bars, respectively, a high mean risk forstreet vendor cocktails stored at ambient temperature 24 h (2,500 × 10-5 cases), and a low mean risk for V. parahaemolyticus tdh+ in restaurants (0.21 × 10-5 cases) and oyster bar (1.1 × 10-5 cases) cocktails. Risk assessment results indicated that pathogenic percentage, type of establishment, and unrefrigerated storage time were variables that most increased the probability of illness, and spring the season with the highest risk for consumers. El objetivo del estudio fue predecir el riesgo potencial de exposición a V. cholerae y V. parahaemolyticus asociado al consumo de ostión americano (Crassostrea virginica) crudo colectado del Sistema Lagunar Mandinga (SLM), en restaurantes, coctelerías y puestos ambulantes. El riesgo se estimó como casos esperados/100,000 porciones con el modelo de la FDA. En ostiones del SLM el riesgo estimado por consumir ostiones contaminados con V. cholerae noO1/noO139 chxA+ sin refrigerar 10 h en verano fue bajo (99×10-5 casos); V. parahaemolyticus tdh+ y tdh+/trh+ representaron un riesgo estimado alto en primavera (2,200×10-5 y 4,000×10-5 casos, respectivamente) y la cepa pandémica orf8+ un riesgo medio (110×10-5 casos) en invierno. El consumo de ostión crudo sin refrigerar 10 h contaminado con V. cholerae noO1/noO139 chxA+ representó un riesgo promedio bajo (0.87×10-5 y 0.44×10-5 casos) para restaurantes y coctelerías, respectivamente, alto para cocteles expendidos en puestos ambulantes a temperatura ambiente 24 h (2,500×10-5 casos) y bajo a V. parahaemolyticus tdh+ en restaurantes (0.21×10-5 casos) y coctelerías (1.1×10-5 casos). El porcentaje patogénico, el sitio de venta y el tiempo sin refrigerar fueron las variables que incrementaron el riesgo de enfermar, siendo primavera la estación con el mayor riesgo para el consumidor. Universidad de Sonora 2022-11-14 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Original peer-reviewed articles Artículos originales evaluados por pares application/pdf text/xml https://biotecnia.unison.mx/index.php/biotecnia/article/view/1701 10.18633/biotecnia.v25i1.1701 Biotecnia; Vol. 25 No. 1 (2023): January - April; 14 - 23 Biotecnia; Vol. 25 Núm. 1 (2023): Enero - Abril; 14 - 23 1665-1456 1665-1456 spa https://biotecnia.unison.mx/index.php/biotecnia/article/view/1701/725 https://biotecnia.unison.mx/index.php/biotecnia/article/view/1701/822 Derechos de autor 2022 https://creativecommons.org/licenses/by-nc-sa/4.0
institution	Biotecnia
collection	OJS
language	spa
format	Online
author	Lòpez Hernández, Karla María Pardío-Sedas, Violeta T. Flores Primo, Argel Martínez Herrera, David Izcoatl Uscanga Serrano, Roxana
spellingShingle	Lòpez Hernández, Karla María Pardío-Sedas, Violeta T. Flores Primo, Argel Martínez Herrera, David Izcoatl Uscanga Serrano, Roxana Microbiological risk assessment associated to raw oyster consumption contaminated with Vibrio cholerae and Vibrio parahaemolyticus
author_facet	Lòpez Hernández, Karla María Pardío-Sedas, Violeta T. Flores Primo, Argel Martínez Herrera, David Izcoatl Uscanga Serrano, Roxana
author_sort	Lòpez Hernández, Karla María
title	Microbiological risk assessment associated to raw oyster consumption contaminated with Vibrio cholerae and Vibrio parahaemolyticus
title_short	Microbiological risk assessment associated to raw oyster consumption contaminated with Vibrio cholerae and Vibrio parahaemolyticus
title_full	Microbiological risk assessment associated to raw oyster consumption contaminated with Vibrio cholerae and Vibrio parahaemolyticus
title_fullStr	Microbiological risk assessment associated to raw oyster consumption contaminated with Vibrio cholerae and Vibrio parahaemolyticus
title_full_unstemmed	Microbiological risk assessment associated to raw oyster consumption contaminated with Vibrio cholerae and Vibrio parahaemolyticus
title_sort	microbiological risk assessment associated to raw oyster consumption contaminated with vibrio cholerae and vibrio parahaemolyticus
description	The aim of the study was to assess the potential riskof exposure to V. cholerae and V. parahaemolyticus associated to raw American oyster (Crassostrea virginica) consumption collected from the Mandinga Lagoon System (MLS), in restaurants, oyster bars, and street vendors. Risk was estimated as number of cases/100,000 servings with FDA model. The risk of oyster consumption from MLS contaminated with V.cholerae noO1/noO139 chxA+ and unrefrigerated 10-h was low (99 × 10-5 cases) in summer; V. parahaemolyticus tdh+ y tdh+/trh+ estimated risk was high in spring (2,200 × 10-5 y 4,000 × 10-5 cases, respectively) and the pandemic strain orf8+ risk was medium in winter (110 × 10-5 cases). Oyster cocktailconsumption unrefrigerated for 10 h and contaminated with V. cholerae noO1/noO139 chxA+, represented a low mean risk (0.87 × 10-5 and 0.44 × 10-5 cases) for oyster cocktails from restaurants and oyster bars, respectively, a high mean risk forstreet vendor cocktails stored at ambient temperature 24 h (2,500 × 10-5 cases), and a low mean risk for V. parahaemolyticus tdh+ in restaurants (0.21 × 10-5 cases) and oyster bar (1.1 × 10-5 cases) cocktails. Risk assessment results indicated that pathogenic percentage, type of establishment, and unrefrigerated storage time were variables that most increased the probability of illness, and spring the season with the highest risk for consumers.
publisher	Universidad de Sonora
publishDate	2022
url	https://biotecnia.unison.mx/index.php/biotecnia/article/view/1701
work_keys_str_mv	AT lopezhernandezkarlamaria microbiologicalriskassessmentassociatedtorawoysterconsumptioncontaminatedwithvibriocholeraeandvibrioparahaemolyticus AT pardiosedasvioletat microbiologicalriskassessmentassociatedtorawoysterconsumptioncontaminatedwithvibriocholeraeandvibrioparahaemolyticus AT floresprimoargel microbiologicalriskassessmentassociatedtorawoysterconsumptioncontaminatedwithvibriocholeraeandvibrioparahaemolyticus AT martinezherreradavidizcoatl microbiologicalriskassessmentassociatedtorawoysterconsumptioncontaminatedwithvibriocholeraeandvibrioparahaemolyticus AT uscangaserranoroxana microbiologicalriskassessmentassociatedtorawoysterconsumptioncontaminatedwithvibriocholeraeandvibrioparahaemolyticus AT lopezhernandezkarlamaria estimaciondelriesgomicrobiologicoasociadoalconsumodeostioncrudocontaminadoconvibriocholeraeyvibrioparahaemolyticus AT pardiosedasvioletat estimaciondelriesgomicrobiologicoasociadoalconsumodeostioncrudocontaminadoconvibriocholeraeyvibrioparahaemolyticus AT floresprimoargel estimaciondelriesgomicrobiologicoasociadoalconsumodeostioncrudocontaminadoconvibriocholeraeyvibrioparahaemolyticus AT martinezherreradavidizcoatl estimaciondelriesgomicrobiologicoasociadoalconsumodeostioncrudocontaminadoconvibriocholeraeyvibrioparahaemolyticus AT uscangaserranoroxana estimaciondelriesgomicrobiologicoasociadoalconsumodeostioncrudocontaminadoconvibriocholeraeyvibrioparahaemolyticus
_version_	1770174197563129856

Microbiological risk assessment associated to raw oyster consumption contaminated with Vibrio cholerae and Vibrio parahaemolyticus

Publicaciones similares