温岭市海产品中副溶血性弧菌污染状况监测分析

Monitoring and analysis of Vibrio parahaemolyticus contamination in seafood in Wenling

目的了解温岭市海产品中不同种类及销售、加工等环节副溶血性弧菌的污染状况,为预防副溶血性弧菌引发的食源性疾病提供科学依据。方法 2016年-2017年温岭市疾病预防控制中心在温岭市海产品发售市场及部分餐饮饭店进行了监测采样200份,按照GB 4789. 7—2013《食品安全国家标准食品微生物学检验副溶血性弧菌检验》标准进行检测。结果监测样品200份,共检出副溶血性弧菌117份,检出率为58. 50%。其中贝壳类海产品中副溶血性弧菌检出率最高,为66. 67%;鱼类、甲壳类、头足类副溶血性弧菌检出率分别为61. 24%、42. 86%、18. 75%。不同种类海产品副溶血性弧菌的检出率差异有统计学意义(χ2=12. 83,P <0. 01)。结论温岭市海产品中存在着较严重的副溶血性弧菌污染,应加强海产品的监测及管理,倡导消费者食用煮熟海产品,减少食源性疾病的发生。

Objective To understand the contamination of Vibrio parahaemolyticus in marine products in Wenling so as to provide scientific basis for the prevention of food borne diseases caused by Vibrio parahaemolyticus.Methods During 2016-2017,Wenling Center for Disease Control and Prevention collected 200 samples from seafood market and some restaurants in Wenling,which were tested according to GB 4789.7--2013 Food Safety National Standard Food Microbiological Vibrio parahaemolyticus Test.Results Totally,117 strains of Vibrio parahaemolyticus were detected from 200 samples,with the detection rate of 58.50%.The detection rate of Vibrio parahaemolyticus was the highest in seashell (66.67%),and the detection rate of Vibrio parahaemolyticus in fish,crustaceans and cephalopods was 61.24%,42.86% and 18.75%,respectively.The detection rate differences of Vibrio parahaemolyticus in different kinds of seafood were statistically significant (χ2=12.83,P <0.01). Conclusion The contamination of Vibrio parahaemolyticus in marine products was severe in Wenling,so monitoring and management should be strengthened,and it should be encouraged to eat cooked seafood so as to reduce food borne diseases.