2018年广州地区水产品中致病性弧菌的污染调查及其毒力基因检测

Contamination investigation and characterization of virulence genes of pathogenic vibrio in aquatic products in Guangzhou in 2018

目的了解4种致病性弧菌(副溶血性弧菌、溶藻弧菌、创伤弧菌、河流弧菌)在广州地区水产品中的污染状况及其毒力基因特征,为广州地区食源性疾病的溯源提供数据支持。方法参照《国家食品污染和有害因素风险监测工作手册》中的致病性弧菌的检测方法进行样品的采集和检验。结果2018年广州地区水产品中副溶血性弧菌检出率(47.22%,102/216)最高,其次分别为溶藻弧菌(36.11%,78/216)、创伤弧菌(8.80%,19/216),河弧菌检出率最低(6.48%,14/216),4种致病性弧菌检出率差异有统计学意义(χ^(2)=142.134,P<0.05)。在动物性淡水产品和动物性海水产品中,溶藻弧菌检出率之间差异有统计学意义(χ^(2)=6.502,P<0.05)。溶藻弧菌在动物性淡水鱼和动物性海水鱼之间检出率差异有统计学意义(χ^(2)=10.409,P<0.05)。对102株副溶血性弧菌进行毒力基因检测发现,2株菌株表达tdh基因,所有的分离株均表达tlh基因,均不表达trh基因。结论广州地区水产品受到致病性弧菌污染严重,特别是副溶血性弧菌和溶藻弧菌,应加强监测,预防食源性疾病的发生。

Objective To investigate the contaminations and characteristics of virulence genes of four pathogenic vibrios(Vibrio parahaemolyticus,Vibrio alginolyticus,Vibrio vulnificus and Vibrio fluvialis)in aquatic products from Guangzhou,and to provide data supports to the investigation of outbreaks of foodborne diseases.Methods Pathogenic vibrios were collected and tested based on Workbook for Monitoring on National Food Pollution Contamination and Hazardous Factors Risk.Results The positive rate of Vibrio parahaemolyticus in aquatic products from Guangzhou in 2018 was the greatest(47.22%,102/216),followed by Vibrio alginolyticus(36.11%,78/216)and Vibrio vulnificus(8.80%,19/216),and that of Vibrio fluvialis(6.48%,14/216)was least.The difference in the positive rate of such four pathogenic vibrios was statistically significant(χ^(2)=142.134,P<0.05).The difference in the positive rate of Vibrio alginolyticus freshwater products and seafood was statistically significant(χ^(2)=6.502,P<0.05).The difference in the positive rate of Vibrio alginolyticus in freshwater fish and marine fish was statistically significant(χ^(2)=10.409,P<0.05).In 102 isolates tested for presence of virulence genes,only 2 isolates expressed tdh gene,all isolates expressed tlh genen,and none of isolates didn’t express trh genen.Conclusion The aquatic products from Guangzhou are severely contaminated by pathogenic vibrios,especially Vibrio parahaemolyticus and Vibrio alginolyticus;and the monitoring should be strengthened to prevent the occurrence of foodborne diseases.