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The presence of Vibrio parahaemolyticus in oyster mass, commercialized in localities of southeastern Cuba was evaluated. The selected harvest areas were named as A, B and C. Samples were taken in March, April and May of 2017 from water; oyster mass in its shell; and; refrigerated and frozen oyster mass. Two detection test methods were used: qualitative (presence/absence); and semi-quantitative (most probable number (MPN), followed by confirmation through selected biochemical tests. The results showed a relationship between low water salinity (25 practical salinity units); and a higher concentration of total Vibrio parahaemolyticus. The chilled oyster mass was found with total number of Vibrio parahaemolyticus levels of up to 102 MPN/g. Although this value does not exceed the infection dose of oysters served, it is necessary to ensure the hygiene quality and safety of this product to minimize the potential risk of gastroenteritis. [ABSTRACT FROM AUTHOR]