副溶血性弧菌食物中毒的危险因素及预防

Risk factors and prevention of food-borne Vibrio parahaemolyticus infection

副溶血性弧菌是一种常见的海洋微生物，已成为世界范围内食源性疾病的主要病因之一。引起副溶血性弧菌食物中毒的主要为甲壳类、软体类、海鱼类等食品。海水温度、盐度以及金属离子浓度会影响海洋中副溶血性弧菌的菌数水平，生熟食品交叉污染逐渐成为副溶血性弧菌食物中毒的主要危险因素，对海产品是否处理得当及人群自身的免疫力都会成为副溶血性弧菌感染的因素。通过教育改变消费者行为是预防副溶血性弧菌食物中毒的有效方法，控制副溶血性弧菌的有效措施包括物理性、化学性及生物性技术。

Vibrio parahaemolyticus is a natural inhabitant of marine waters, and has been implicated as a major cause of food-berne illness around the globe. Human infections are most commonly associated with foods of crustacean, mollusk and marine fish. Seawater temperature, salinity and metal ion concentration will affect the bacteria number of Vibrio parahaemolyticus in marine. Cross-contamination of raw and cooked food is becoming a major risk factor for food poisoning of Vibrio parahaemolyticus. Proper treatment of marine products and human immunity can affect the possibility of Vibrio parahaemolyticus infection. Changing consumer＇s behavior through education is an effective method of preventing food poisoning caused by Vibrio parahaemolyticus. Effective measures to control Vibrio parahaemolyticus include the physical, chemical and biological technologies.