水(海)产品中副溶血性弧菌污染现状及预防控制

Contamination of Vibrio parahaemolyticus in Aquatic Product and Seafood

目的了解惠州市区超市售卖及酒楼菜肴所用的海产品和淡水产品中副溶血性弧菌(Vibrio parahaemolyticus,VP)的污染情况,为相应水(海)产品副溶血性弧菌的危险性进行评估提供检测数据。方法自各大超市、市场及酒楼采取海产品和淡水产品样品,依据国标方法(GB/T4789.7-2008)进行检测。结果抽取样品61份,检出VP25份,阳性率为41.0%,其中生吃水产品阳性率为41.2%,鲜冻水产品阳性率为40.9%;夏秋季采集的水(海)产品副溶血性弧菌检出率高于其他季节(P<0.01)。结论实验结果说明惠州市区的水(海)产品中副溶血性弧菌的污染率较高,存在着食用安全隐患,采取有效措施控制生食和熟食海产品交叉污染,是重要防范措施。

Objective To understand the current status of Vibrio parahaemolyticus （VP） contamination in seafood and freshwater products in supermarket and restaurants in the urban area of Huizhou and provide evidence for the risk evaluation of the VP contamination.Methods The samples of seafood and fresh-water products were collected in supermarkets,markets and restaurants to conduct detections according to national standard （GB/T4789.7-2008）. Results VP were isolated in 25 of the 61 samples with the detection rate of 41.0%,in which the detection rate was 41.2% for raw aquatic product and 40.9% for fresh frozen aquatic product.The detection rate in summer and autumn were obviously higher than other seasons （P〈0.01）. Conclusion The detection results showed that the VP contamination in aquatic product or seafood in Huizhou was serious,which posed threaten to people＇s health.It is important to take effective measures to control cross-contamination between the raw food and cooked seafood.