Influence of water temperature and salinity on seasonal occurrences of Vibrio cholerae and enteric bacteria in oyster-producing areas of Veracruz, México

The influence of temperature and salinity on the occurrence of Vibrio cholerae, Escherichia coli and Salmonella spp. associated with water and oyster samples was investigated in two lagoons on the Atlantic Coast of Veracruz, Mexico over a 1-year period. The results indicated that seasonal salinity variability and warm temperatures, as well as nutrient influx, may influence the occurrence of V. cholera. non-O1 and O1. The conditions found in the Alvarado (31.12 °C, 6.27‰, pH = 8.74) and La Mancha lagoons (31.38 °C, 24.18‰, pH = 9.15) during the rainy season 2002 favored the occurrence of V. cholera O1 Inaba enterotoxin positive traced in oysters. Vibrio alginolyticus was detected in Alvarado lagoon water samples during the winter season. E. coli and Salmonella spp. were isolated from water samples from the La Mancha (90–96.7% and 86.7–96.7%) and Alvarado (88.6–97.1% and 88.6–100%) lagoons. Occurrence of bacteria may be due to effluents from urban, agricultural and industrial areas.