Bacteria in shrimp from markets in northwestern Mexico

Authors

  • Francisco Cadena-Cadena Tecnológico Nacional de México, Instituto Tecnológico del Valle del Yaqui Departamento de Ingenierías, Av. Tecnológico, Block 611, Valle del Yaqui, Bácum, C.P. 85276, Sonora, México.
  • Odilia Azucena Higuera-Barraza Tecnológico Nacional de México, Instituto Tecnológico del Valle del Yaqui Departamento de Ingenierías, Av. Tecnológico, Block 611, Valle del Yaqui, Bácum, C.P. 85276, Sonora, México.
  • Joe Luis Arias-Moscoso Tecnológico Nacional de México, Instituto Tecnológico del Valle del Yaqui Departamento de Ingenierías, Av. Tecnológico, Block 611, Valle del Yaqui, Bácum, C.P. 85276, Sonora, México.

Keywords:

Shrimp, coliforms and enterobacteria, microbiological quality

Abstract

Shrimp is one of the most popular seafoods in Mexico and, due to its perishable nature, is highly susceptible to bacterial contamination. This study evaluated the presence of hygiene indicator bacteria (coliforms and enterobacteria) in shrimp sold in supermarkets, fish markets, and traditional markets (Tianguis) in Sonora during 2025. The results revealed higher contamination levels in open-air markets, followed by fish markets and supermarkets, indicating that handling and refrigeration conditions are key factors in the microbiological quality of shrimp reaching consumers.

References

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Published

2026-07-05

How to Cite

Cadena-Cadena, F., Higuera-Barraza, O. A., & Arias-Moscoso, J. L. (2026). Bacteria in shrimp from markets in northwestern Mexico . Revista De divulgación científica IBIO, 8(3), 367. Retrieved from http://revistaibio.com/ojs33/index.php/main/article/view/367

Issue

Vol. 8 No. 3 (2026)

Section

Hot Science

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