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目的了解汕头市海产品中常见致病菌的检测状况,为卫生行政部门制定相关控制措施提供科学依据。方法根据国家标准方法分别检测副溶血性弧菌、创伤弧菌、沙门菌、单核细胞增生李斯特菌和霍乱弧菌。结果 155份海产品中有20份样品检出致病菌,总检出率为12.90%,其中鲜活虾蟹类的检出率最高,为15.00%,其次为鲜活(冰鲜)鱼类(13.33%)和生食水产品(12.50%)。共检出致病菌21株,检出率为13.55%。其中副溶血性弧菌的检出率最高,为7.74%,其次为创伤弧菌(4.52%)、霍乱弧菌(1.00%)和沙门菌(1.00%)、单核细胞增生李斯特菌(0.91%)。结论汕头市海产品中存在常见的致病菌,其中副溶血性弧菌依然是主要的致病菌,创伤弧菌位居第2位,沙门菌、创伤弧菌、单核细胞增生李斯特菌的污染也不可忽视。
Objective To understand the detection status of common pathogens in seafood in Shantou and provide a scientific basis for the health administrative departments to formulate relevant control measures. Methods Vibrio parahaemolyticus, Vibrio vulnificus, Salmonella spp., Listeria monocytogenes and Vibrio cholerae were detected according to national standards. Results Totally 20 pathogens were detected in 155 samples of marine products, with a total detection rate of 12.90%. The detection rate of fresh shrimp and crabs was the highest (15.00%), followed by fresh (chilled) fish (13.33%) and raw aquatic products (12.50%). A total of 21 pathogenic bacteria were detected, the detection rate was 13.55%. Vibrio parahaemolyticus was the highest, accounting for 7.74%, followed by Vibrio vulnificus (4.52%), Vibrio cholerae (1.00%) and Salmonella (1.00%), Listeria monocytogenes (0.91 %). Conclusions There are common pathogenic bacteria in marine products in Shantou City. Vibrio parahaemolyticus is still the main pathogenic bacteria, Vibrio vulnificus is the second, Salmonella, Vibrio vulnificus, Listeria monocytogenes The pollution can not be ignored.