Relationship of aquatic environmental factors with the abundance of Vibrio cholerae, Vibrio parahaemolyticus, Vibrio mimicus and Vibrio vulnificus in the coastal area of Guaymas, Sonora, Mexico

Abstract

Members of the genus Vibrio are common in aquatic environments. Among them are V. cholerae, V. vulnificus, V. parahaemolyticus and V. mimicus. Several studies have shown that environmental factors, such as temperature, salinity, and dissolved oxygen, are involved in their epidemiology. Therefore, the main objective of this study is to determine if there is a correlation between the presence/amount of V. cholerae, V, vulnificus, V. parahaemolyticus and V. mimicus and the environmental conditions of the seawater off the coast of Guaymas, México. Quantification of all four pathogenic bacteria was performed using the most probable number method, and suspected colonies were identified by polymerase chain reaction (PCR). Correlations were found using principal component analysis. V. parahaemolyticus was the most abundant and widely distributed bacteria, followed by V. vulnificus, V. mimicus and V. cholerae. Positive correlations between V. parahaemolyticus, V. vulnificus and V. mimicus with temperature, salinity, electric conductivity, and total dissolved solids were found. The abundance of V. cholerae was mainly affected by the sampling site and not by physicochemical parameters.

Presence of the Hemolysin Gene of Vibrio mimicus in Fish and Seafood Products in Sonora, Mexico

“…Differences in the frequency of V. mimicus detection in food products between regions may be due to several factors, including the initial contamination level, product handling at inadequate temperatures and cross-contamination after capture. The initial level or origin contamination could be affected by environmental parameters because temperature, salinity, and conductivity, among others, affect Vibrio occurrence in marine environments (Caburlotto et al, 2012;Collin & Rehnstam-Holm, 2011;León Robles et al, 2013). However, factors such as temperature and hygienic handling must to be controlled along the productive food chain to reduce the survival and growth of Vibrio species and other pathogenic bacteria (Boonyawantang, Mahakarnchanakul, Rachtanapun, & Boonsupthip, 2012;Nunes et al, 2010).…”

“…A previous study of the environmental factors affecting the abundance of some Vibrio species, including V. mimicus, in the area of Guaymas, Mexico showed good correlation between the abundance and ambient parameters (temperature, salinity, pH, among others) and some Vibrio species. However, environmental conditions could not fully explain the behavior of V. mimicus and its abundance should be influenced by others parameters (León Robles et al, 2013). Therefore, the low incidence of these bacteria in natural environments, its association by product type or other external or environmental factors could affect its frequency in fish and seafood products.…”

“…Currently, V. mimicus is recognized as a human pathogen in the United States by the FDA (Food and Drug Administration), and it is described briefly in their Bacteriology Analytical Manual (Kaysner & DePaola, 2004). In Mexico, only V. cholerae is under a surveillance program by health authorities, but they recognize an average of suspected cholera cases between 3 000 and 4 000 with a minimal positive cases, probably caused by other Vibrio species (León Robles et al, 2013). Hence, V. mimicus is not reportable in Mexico by the National System of Epidemiological Surveillance (SINAVE), and there are no official statistical information about its incidence.…”

A new classification criterion for the biofilm formation index: A study of the biofilm dynamics of pathogenic Vibrio species isolated from seafood and food contact surfaces

“…Vibrio vulnificus and V. parahaemolyticus have been detected in clams and oysters (Hernánez-Díaz et al, 2015;Lopatek, Wieczorek, & Osek, 2015;Vu et al, 2018), which is expected since they are usually part of the microbiota of the estuaries from which they are collected (Koralage et al, 2012). In Mexico, the reported prevalence of V. parahaemolyticus in oysters ranges from 30 to 50% ( Barrera-Escorcia et al, 2016;Fernández-Rendon et al, 2018;Hernánez-Díaz et al, 2015;León-Robles et al, 2013;Lizárraga-Partida & Quilici, 2009;Quiñones-Ramírez et al, 2010), which is considered the most commonly isolated species in the Mexican coast regions, followed by V. cholerae and V. vulnificus.…”

Isolation and identification ofVibriospecies in the Rio Bravo/Grande and water bodies from Reynosa, Tamaulipas

“…In Mexico, there are few studies about the presence of Vibrio species in aquatic ecosystems (León‐Robles et al . ; Tercero‐Alburo et al . ; Solís‐Sánchez et al .…”