珠海市海产品中2种致病性弧菌污染状况

Contamination of two kinds of pathogenic Vibrio parahaemolyticus in seafood in Zhuhai

目的了解珠海市海产品中副溶血性弧菌和创伤弧菌2种致病性弧菌的污染状况,为评估珠海市海产品弧菌污染水平和制定监督管理制度提供科学依据。方法根据《广东省食品安全风险监测工作手册》对2012年-2017年珠海市的海产品进行定性检测和定量分析,并将数据进行统计分析。结果近年来珠海市海产品中副溶血性弧菌检出率为39.19%(154/393),创伤弧菌检出率为19.92%(53/213),两者检出率间差异有统计学意义(χ2=27.32,P<0.05)。在各类海产品中牡蛎副溶血性弧菌的检出率和创伤弧菌的检出率均高于其他海产品。海产品中副溶血性弧菌、创伤弧菌的污染水平存在季节性差异。应用MPN法对副溶血性弧菌和创伤弧菌进行定量分析发现副溶血性弧菌平均含量(中位数为20 MPN/g)低于创伤弧菌平均含量(中位数为43 MPN/g)。结论珠海市海产品中副溶血性弧菌和创伤弧菌的污染情况比较严重,应对海产品的污染状况密切关注,以预防食物中毒的出现,减少食品安全事件的发生。

Objective To understand the contamination of two kinds of pathogenic Vibrio parahaemolyticus in seafood in Zhuhai, so as to provide scientific basis for the evaluation of contamination status and establishment of supervision system. Methods Qualitative testing and quantitative analysis were conducted on seafood in Zhuhai from 2012 to 2017 according to the Guangdong Food Safety Risk Monitoring Workbook, and the data was conducted for statistical analysis. Results The positive rate of Vibrio parahaemolyticus（ 39.19% ） was higher than the positive rate of Vibrio vulnificus（ 19.92% ） in recent years, with significant（x=27.32, P〈0.05）. The detection rate of Vibrio parahaemolyticus and the detection the differences statistically significant （x^2=27.32,P〈0.05） rate of Vibrio vulnificus in oyster were higher than that in other seafood. There were seasonal differences in the contamination levels of Vibrio parahaemolyticus and Vibrio vulnificus in marine products. Quantitative analysis of Vibrio parahaemolyticus and Vibrio vulnificus using MPN method found that the average content of Vibrio parahaemolyticus（ median was 20 MPN/g） was lower than the average content of Vibrio vulnificus （median was 43 MPN/g）. Conclusion The contaminations of Vibrio parahaemolyticus and Vibrio vulnificus in marine products in Zhuhai are relatively severe. The contamination of seafood should be closely monitored to prevent the occurrence of food poisoning and to reduce the occurrence of food safety incidents.