冰鲜海产品食源性致病菌污染的调查分析

Investigation and analysis of foodborne pathogenic bacteria pollution of chilled seafood

目的探讨冰鲜海产品食源性致病菌污染。方法选取广东省惠东地区200份冰鲜海产品,通过对食源性致病菌沙门氏菌、副溶血性弧菌和单增李斯特菌进行增菌、分离和鉴定。结果在200份冰鲜海产品样品中,有26份样品检出食源性致病菌,总阳性率为13%,副溶血性弧菌阳性率最高,阳性率为8%,其次是沙门氏菌,阳性率为4.5%,最后是单增李斯特菌,阳性率为0.5%。结论食品卫生监督部门应该投入更多的人力资源,加大冰鲜海产品的监管力度,疾病预防控制部门要更深一步的研究分析沙门氏菌、副溶血性弧菌以及单增李斯特菌的病原学和流行病学,从而做出高效的预防控制措施。

Objective To explore foodborne pathogenic bacteria pollution of chilled seafood. Methods A total of 200 chilled seafood from Huidong area of Guangdong province were selected, and Foodborne Pathogenic Salmonella, Vibrio parahaemolyticus and single Lester increased bacteria were proliferated,isolated and identified. Results Of the 200 chilled seafood samples, 26 samples were found to be foodborne pathogens, with a total positive rate of 13%. The positive rate of Vibrio parahaemolyticus was the highest, and the positive rate was 8%, followed by Salmonella, the positive rate was 4.5%, and finally the single List Rand, the positive rate was 0.5%. Conclusion Food hygiene supervision departments should invest more human resources, increase the supervision of frozen seafood. The Department of disease control and prevention should further study the etiology and epidemiology of Salmonella, Vibrio parahaemolyticus, and Lester monocyto^enes, so as to make effective prevention and control measures.