摘要
目的了解昆明市市售生鲜海产品中致泻性弧菌污染状况,为相关食品安全监管提供科学依据,为安全食用生鲜海产品提供参考。方法选择昆明市内有代表性的生鲜海产品市场和海鲜酒楼,采集贝类、鱼类、虾类和养殖水共178件样本,检测致泻性弧菌。结果昆明市市售生鲜海产品中副溶血性弧菌、创伤弧菌、溶藻弧菌和霍乱弧菌(非O1非O139群)的检出率分别为37.1%、3.9%、17.4%、0.6%;未检测出其他类型的致泻性弧菌。夏秋季和冬春季致泻性弧菌的检出率分别为63.6%(68/107)、冬春季为54.5%(30/55),差异无统计学意义(χ2=1.23,P>0.05)。海鲜酒楼致泻性弧菌检出率为90.0%(9/10),明显高于生鲜市场57.1%(96/168),差异有统计学意义(χ2=4.21,P<0.05)。结论昆明市市售生鲜海产品中致泻性弧菌的检出率较高,应加强对生鲜海产品销售和加工市场的食品安全监管,加强安全食用生鲜海产品的宣传,减少食物中毒事件的发生。
Objective To investigate the contamination status of Diarrheal vibrio in commercial seafood in Kunming,so as to provide scientific basis for food safety supervision and reference for eating fresh seafood safely. Methods A total of 178 samples（shellfish,fish,shrimp and aquaculture water） were collected from two typical markets and a seafood restaurant for the detection of Diarrheal vibrio. Results The detection rate of Vibrio parahaemolyticus,Vibrio vulnficus,Vibrio alginolyiicus,Vibrio cholera was respectively 37. 1%,3. 9%,17. 4%,0. 6%; other bacteria were not detected. The detection rate of Diarrheal vibrio was 63. 6%（68/107） in summer and autumn,and 54. 5%（30/55） in winter and spring,and the differences were not statistically significant（χ2= 1. 23,P〈0. 05）. The total detection rate of Diarrheal vibrio in restaurant was 90. 0%（9/10）,which was higher than 57. 1%（96/168） in markets,and the differences were statistically significant（χ2= 4. 21,P〈0. 05）. Conclusion The total detection rate of Diarrheal vibrio was higher. Food safety supervision on sales and processing of fresh seafood should be strengthened,and safety publicity of fresh seafood consuming should be strengthened,so as to reduce food poisoning incidents.
作者
李桂满
侯敏
王慧雯
李文龙
颜军
李旭
LI Gui-man;HOU Min;WANG Hui-wen;LI Wen-long;YAN Jun;LI Xu(Microbial Laboratory,Kunming Center for Disease Control and Prevention,Kunming,Yunnan 650228,China)
出处
《中国卫生检验杂志》
CAS
2018年第15期1894-1897,共4页
Chinese Journal of Health Laboratory Technology
基金
昆明市卫生科技人才培养"十百千"工程[sw-(后备)-93]
关键词
生鲜海产品
致泻性弧菌
污染
Fresh seafood
Diarrheal vibrio
Contamination
