论文部分内容阅读
目的了解广东省部分海产品中创伤弧菌的污染状况。方法在广东省海产品的主要产销地广州、阳江、湛江、珠海共采集69份海产品,采用美国食品药品管理局(FDA)公布的方法,用最可能数(MPN)法检测海产品中创伤弧菌污染水平,可疑菌落的鉴定采用生化试验和PCR法。结果在69份海产品中,37份检出创伤弧菌,总阳性率为53.62%。其中牡蛎中的检出率高达80.95%(34/42),其次为海蟹(25.00%,1/4)、海鱼(18.18%,2/11)。采集于不同季节的42份牡蛎,创伤弧菌的阳性率在4—6月最高,为100%(10/10),不同季节的污染率差异有统计学意义(P<0.01)。应用MPN法对34份创伤弧菌阳性的牡蛎进行定量分析,采样时环境温度为25～35℃的样品(18份)中创伤弧菌平均含量(中位数为38.0MPN/g)高于环境温度为10～24℃的样品(16份)中创伤弧菌平均含量(中位数为9.2MPN/g)。结论广东省部分海产品的创伤弧菌污染较为严重,应对海产品尤其是牡蛎中的创伤弧菌引起食物中毒的潜在风险进行评估,预防创伤弧菌食物中毒的发生。
Objective To understand the pollution status of Vibrio vulnificus in some seafood in Guangdong province. Methods A total of 69 seafood products were collected in Guangzhou, Yangjiang, Zhanjiang and Zhuhai, the main production and sales areas of seafood in Guangdong Province. The most likely number (MPN) method was used to detect wounds in seafoods by the method published by the U.S. Food and Drug Administration (FDA) Vibrio contamination levels, identification of suspected colonies using biochemical tests and PCR. Results Of the 69 samples of seafood, 37 were found to be Vibrio vulnificus, with a total positive rate of 53.62%. The detection rate of oysters was as high as 80.95% (34/42), followed by sea crabs (25.00%, 1/4) and marine fish (18.18%, 2/11). The positive rates of Vibrio vulnificus collected from 42 oysters in different seasons were the highest (100%) from April to June, with significant differences in the seasons (P <0.01). Quantitative analysis of 34 Vibrio vulnificus positive samples by MPN showed that the average Vibrio vulnificus (median 38.0 MPN / g) in samples with ambient temperature of 25 ~ 35 ℃ (18 samples) was higher than that of the environment The average Vibrio vulnificus (median 9.2 MPN / g) in samples at 10-24 ° C (16 samples). Conclusion The Vibrio vulnificus contamination of some seafood in Guangdong Province is more serious. It is necessary to evaluate the potential risk of food poisoning caused by Vibrio vulnificus in marine products, especially in oysters, and prevent the occurrence of Vibrio vulnificus food poisoning.