连云港市双壳贝类海产品中致病菌弧菌检测结果分析

Detection and analysis of pathogenic Vibrio in bivalves mollusks in Lianyungang City

目的对连云港市市售双壳贝类海产品的污染情况进行检测分析,了解海产品的污染状况,为有效预防食物中毒进行风险评估提供科学依据。方法按照《国家风险监测手册》的标准操作进行致病性弧菌的检测。结果采集到的79份样品中共分离出2种35株致病性弧菌,总检出率为41.8%。其中副溶血性弧菌30株(占85.7%),均不携带毒力基因;溶藻弧菌5株(占14.3%)。蛤蜊的检出率最高(48.1%),其次为扇贝(43.8%)。餐饮环节和流通环节(超市、农贸市场)采集的样品中致病性弧菌的检出率比较,差异无统计学意义(χ~2=0.074,P>0.05)。结论副溶血性弧菌是连云港市海产品中的主要致病菌,存在通过食用海产品感染的风险,应加强对双壳贝类海产品的监测力度。

Objective To investigate the contamination of pathogenic Vibrio in bivalves mollusks sold in Lianyungang, so as to provide preventive measures for food poisoning and food safety risk assessment. Methods Isolation of pathogenic Vibrio was done according to the standard operating procedure of the National Food Born Disease Monitoring Manual. Results Totally 35 strains of pathogenic vibrios in 2 types were isolated from 79 samples, with the total detection rate of 41.8%, including 30 strains of V. parahaemolyticus which didn′t carry virulence gene(85.7%) and 5 strains of V. alginolyticus(14.3%). The detection rate of clams was the highest(48.1%), followed by scallop(43.8%). The difference in detection rate of pathogenic Vibrio from food and beverage links and circulation(supermarkets, farmers market) was not statistically significant(χ^2=0.074, P>0.05). Conclusion The major pathogenic bacteria in seafood products in Lianyungang was Vibrio parahaemolyticus. There is infection risk by eating seafood. The surveillance should be strengthened on bivalves mollusks.