[Poisoning by paralytic molluscan toxins in Oaxaca]. / Intoxicaciones por toxina paralizante de molusco en Oaxaca.

Toxic Red Tides are caused by marine dinoflagellates which synthesize neurotoxins that accumulate in bivalve mollusks. Upon ingestion, these shellfish can cause paralysis and death. During the month of December, 1989, 99 cases of Paralytic Shellfish Poisoning in the areas of Salina Cruz and Huatulco, Oaxaca, were reported; three of which died. The majority of the cases involved the ingestion of oysters and clams. A short time later, the Red Tide was reported appearing. One hundred and fifteen seafood samples were analyzed through a biologic test in mice to determine the quantity of saxitoxin. Oysters and clams showed levels reaching 4 000 U.R. Laboratory analysis of seawater found very high quantities of Gimnodinium catenatum and Gonyaulax catenella. The control measures consisted of the prohibition of the harvest and sale of all bivalve mollusks as well as a public warning to avoid the consumption of such shellfish.

[Sanitary quality of ham eaten in Mexico City]. / Calidad sanitaria del jamón que se consume en la ciudad de México.

Microbiological results of 2,539 hams were analyzed (counts of mesophilic aerobes, Salmonella sp. and S. aureus) at the National Public health Laboratory from 1979 to 1987. In 58.7 percent of the cases the hams were not acceptable for human consumption, due to any of the above mentioned microbiological determinations. The main cause was the finding of high levels of mesophilic aerobes (57.5%), followed by Salmonella sp (4.4%) and S. aureus (0.43%). Raw, cooked and smoked hams presented the highest counts of mesophilic aerobes. Virginia, american style and blade hams presented the most elevated frequencies of Salmonella sp. Baked ham was the one in better sanitary conditions. The conclusion is that the quality of hams in Mexico City is bad.