Some Vibrio species are important human pathogens owing to they cause infectious diseases such as gastroenteritis, wound infections, septicemia or even death. Many of these illnesses are associated with consumption of contaminated seafood. In the present study, we evaluated the presence of pathogenic Vibrio species, their virulence and antimicrobial susceptibility from 285 different kind of seafood samples from “La Nueva Viga” market in Mexico City. The PCR assay was used for amplification the vppC (collagenase), vmh (hemolysin), tlh (thermolabile hemolysin), and vvhA (hemolytic cytolysin) genes that are specific to Vibrio alginolyticus (detected in 27%), Vibrio mimicus (23.2%), Vibrio parahaemolyticus (28.8%) and Vibrio vulnificus (21.1%), respectively. Several genes encoding virulence factors were amplified. These included V. alginolyticus: pvuA (17.9%), pvsA (50%), wza and lafA (100%); V. mimicus: iut A (60%), toxR (100%); V. parahaemolyticus: pvuA (58.7%), pvsA (26.1%), wza (2.2%), and lafA (100%); and V. vulnificus: wcrA (77.5%), gmhD (57.5%), lafA (100%) and motA (30%). The antibiotic susceptibility of the Vibrio species isolates revealed that most of them were resistant to ampicillin, cephalothin and carbenicillin but susceptible to pefloxacin and trimethoprim-sulfamethoxazole. Our results indicated a high prevalence of pathogenic Vibrio species in seafood, a high presence of virulence genes and that Vibrio species continuously exposed to antibiotics, therefore, consumption of these kind of seafood carries a potential risk for foodborne illness.

一些弧菌物种是重要的人类病原体，因为它们会引起肠胃炎、伤口感染、败血症甚至死亡等传染病。许多这些疾病与食用受污染的海鲜有关。在本研究中，我们评估了来自墨西哥城“La Nueva Viga”市场的 285 种不同种类的海鲜样品的致病性弧菌物种的存在、它们的毒力和抗菌敏感性。PCR 检测用于扩增vppC（胶原酶）、vmh（溶血素）、tlh（耐热溶血素）和vvhA（溶血性溶细胞素）基因，这些基因对溶藻弧菌具有特异性（检测率为 27%），分别为模拟弧菌(23.2%)、副溶血性弧菌(28.8%) 和创伤弧菌(21.1%)。几个编码毒力因子的基因被扩增。这些包括溶藻弧菌：pvuA (17.9%)、pvsA (50%)、wza和lafA (100%)；V. mimicus : iut A (60%), toxR (100%); 副溶血性弧菌：pvuA (58.7%)、pvsA (26.1%)、wza (2.2%) 和lafA (100%)；和创伤弧菌：wcrA (77.5%)，gmhD (57.5%)、lafA (100%) 和motA (30%)。弧菌属菌株的抗生素敏感性表明，它们中的大多数对氨苄西林、头孢菌素和羧苄青霉素具有抗性，但对培氟沙星和甲氧苄啶-磺胺甲恶唑敏感。我们的研究结果表明，海鲜中致病性弧菌种类的流行率很高，毒力基因的含量很高，而且弧菌种类不断接触抗生素，因此，食用这类海鲜有潜在的食源性疾病风险。