平阳县海产品中副溶血性弧菌污染状况检测分析

Detection and Analysis of Vibrio Parahaemolyticus Contamination in Seafood in Pingyang

为了解平阳县不同种类海产品销售、加工等环节的副溶血性弧菌的污染状况,为海产品安全性风险评估及食物中毒预防提供科学依据。本文对2017-2018年全县的农贸市场、大型超市及餐饮场所进行检测,共采样137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》进行检测。检测样品137份,共检出副溶血性弧菌52份,检出率为37.96%。不同种类海产品副溶血性弧菌的检出率差异没有统计学意义。平阳县海产品中副溶血性弧菌检出率较高,应加强海产品的检测及管理,倡导消费者将海产品烹熟食用,减少食源性疾病的发生。

In order to understand the pollution status of Vibrio Parahaemolyticus in the sales and processing of different types of seafood in Pingyang and provide a scientific basis for the safety risk assessment of seafood and the prevention of food poisoning,in this paper,a total of 137 samples of farmer's markets,large supermarkets and restaurants in the county from 2017 to 2018 are tested,and the test is according to GB 4789.7—2013"National Food Safety Standard,Food Microbiological Inspection and Vibrio Parahaemolyticus Inspection".In 137 samples,52 samples of Vibrio Parahaemolyticus are detected,with a detection rate of 37.96%.There is no statistically significant difference in the detection rate of Vibrio Parahaemolyticus from different types of seafood.The detection rate of Vibrio Parahaemolyticus in seafood in Pingyang is high and persists.The detection and management of seafood should be strengthened,and consumers should be encouraged to consume cooked seafood to reduce the occurrence of food-borne diseases.