2018年山东省淡水鱼产品中致病性弧菌污染来源分析

Analysis on sources of pathogenic vibrio contamination in freshwater fish products, Shandong province

目的了解山东省淡水鱼产品从养殖到餐饮全链条致病性弧菌的污染来源。方法 2018年每季度在养殖环节采集淡水鱼、养殖环境样品,并根据供货信息在流通及餐饮等环节采集淡水鱼样品。致病性弧菌菌株分离、鉴定按相关食品安全国家标准及监测工作手册进行。并完成副溶血性弧菌tlh、tdh、trh基因及霍乱弧菌ctxAB基因检测和血清型鉴定。结果淡水鱼产品致病性弧菌总阳性率为29.66%,且在不同环节阳性率差异无统计学意义(P>0.05)。在养殖环节,非O1/O139群霍乱弧菌(33.75%)是优势弧菌,而在流通、餐饮环节,副溶血性弧菌检出率升高明显。养殖环节鱼苗(56.25%)、水体(50.00%)、水藻(50.00%)是主要污染来源。64株副溶血性弧菌有6株检出trh基因。结论淡水鱼产品在不同环节均受到致病性弧菌的污染。养殖环境是养殖环节淡水鱼中致病性弧菌,尤其是霍乱弧菌的主要污染来源,而在流通或餐饮环节淡水鱼中嗜盐性弧菌的交叉污染更为明显。

Objective To understand the source of pathogenic vibrio contamination in freshwater fish products from farming to catering. Methods Freshwater fish and breeding environmental samples were collected in the farming every quarter in 2018,and freshwater fish samples were collected in the circulation and catering according to the supply information.Isolation and identification of pathogenic vibrio strains were performed in accordance with relevant national food safety standards and monitoring work manuals.And completed the tlh, tdh, trh genes of vibrio parahaemolyticus, and ctxAB genes of vibrio cholerae and serotype identification. Results The total positive rate of pathogenic vibrio in freshwater fish products was 29.66%,and the positive rate was not statistically different at different stages(P>0.05).The non-O1/O139 group of vibrio cholerae(33.75%) was the dominant vibrio in the farming, and the detection rate of vibrio parahaemolyticus increased significantly in the circulation and catering.Fish fry(56.25%),water(50.00%),and algae(50.00%) were the main sources of pollution during the breeding process.The trh gene was detected in 6 strains of 64 strains of vibrio parahaemolyticus. Conclusion Freshwater fish products are contaminated by pathogenic vibrio in different stages.The breeding environment is the main source of contamination of vibrio in freshwater fish, especially vibrio cholerae, and cross-contamination of halophilic vibrio in freshwater fish in circulation or catering is more obvious.