温岭市海产品中副溶血性弧菌污染状况监测分析
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摘要
目的了解温岭市海产品中不同种类及销售、加工等环节副溶血性弧菌的污染状况,为预防副溶血性弧菌引发的食源性疾病提供科学依据。方法 2016年-2017年温岭市疾病预防控制中心在温岭市海产品发售市场及部分餐饮饭店进行了监测采样200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》标准进行检测。结果监测样品200份,共检出副溶血性弧菌117份,检出率为58. 50%。其中贝壳类海产品中副溶血性弧菌检出率最高,为66. 67%;鱼类、甲壳类、头足类副溶血性弧菌检出率分别为61. 24%、42. 86%、18. 75%。不同种类海产品副溶血性弧菌的检出率差异有统计学意义(χ2=12. 83,P <0. 01)。结论温岭市海产品中存在着较严重的副溶血性弧菌污染,应加强海产品的监测及管理,倡导消费者食用煮熟海产品,减少食源性疾病的发生。
Objective To understand the contamination of Vibrio parahaemolyticus in marine products in Wenling so as to provide scientific basis for the prevention of food borne diseases caused by Vibrio parahaemolyticus. Methods During 2016-2017,Wenling Center for Disease Control and Prevention collected 200 samples from seafood market and some restaurants in Wenling,which were tested according to GB 4789. 7—2013 Food Safety National Standard Food Microbiological Vibrio parahaemolyticus Test. Results Totally,117 strains of Vibrio parahaemolyticus were detected from 200 samples,with the detection rate of 58. 50%. The detection rate of Vibrio parahaemolyticus was the highest in seashell( 66. 67%),and the detection rate of Vibrio parahaemolyticus in fish,crustaceans and cephalopods was 61. 24%,42. 86% and 18. 75%,respectively. The detection rate differences of Vibrio parahaemolyticus in different kinds of seafood were statistically significant( χ2= 12. 83,P < 0. 01).Conclusion The contamination of Vibrio parahaemolyticus in marine products was severe in Wenling,so monitoring and management should be strengthened,and it should be encouraged to eat cooked seafood so as to reduce food borne diseases.
Objective To understand the contamination of Vibrio parahaemolyticus in marine products in Wenling so as to provide scientific basis for the prevention of food borne diseases caused by Vibrio parahaemolyticus. Methods During 2016-2017,Wenling Center for Disease Control and Prevention collected 200 samples from seafood market and some restaurants in Wenling,which were tested according to GB 4789. 7—2013 Food Safety National Standard Food Microbiological Vibrio parahaemolyticus Test. Results Totally,117 strains of Vibrio parahaemolyticus were detected from 200 samples,with the detection rate of 58. 50%. The detection rate of Vibrio parahaemolyticus was the highest in seashell( 66. 67%),and the detection rate of Vibrio parahaemolyticus in fish,crustaceans and cephalopods was 61. 24%,42. 86% and 18. 75%,respectively. The detection rate differences of Vibrio parahaemolyticus in different kinds of seafood were statistically significant( χ2= 12. 83,P < 0. 01).Conclusion The contamination of Vibrio parahaemolyticus in marine products was severe in Wenling,so monitoring and management should be strengthened,and it should be encouraged to eat cooked seafood so as to reduce food borne diseases.
引文
[1]吕志刚,解伟伟.食物链中副溶血性弧菌污染状况研究[J].中国卫生检验杂志,2013,23(8):1918-1921.
[2]金国农,胡小玲,徐仲仙,等.市售海水产品副溶血性弧菌带菌状况调查[J].浙江预防医学,2011,23(6):60-61.
[3]国家卫生和计划生育委员会. 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[S].北京:中国标准出版社,2013.
[4]杨刚.假设检验中的P值研究[J].河南工程学院学报:自然科学版,2012,24(2):65-67.
[5]宋晓荷,林朝,朱小桢.象山地产海产品副溶血性弧菌污染状况研究[J].浙江预防医学,2010,22(1):20-21.
[6]江艳华,姚琳,宋春秋,等.青岛市售贝类副溶血性弧菌污染状况及耐药性分析[J].中国卫生检验杂志,2012,22(2):375-377.
[7]韩小龙,张海燕,曹明秀,等.我国海产品中副溶血性弧茵的污染现状与控制策略分析[J].食品与发酵工业,2015,41(7):263-267.
[8]赵黎芳,成玉萍,刘丽军,等.上海市闵行区副溶血性弧菌污染水产品及引起食源性疾病的流行病学分析[J].中国初级卫生保健,2014,28(3):57-62.
[9]窦彩虹.辽阳市水产品副溶血性弧菌污染情况调查[J].实用预防医学,2014,21(12):1515-1516.
[10]余超,李迎月,林晓华,等.广州市2006-2009年水产品副溶血性弧茵监测结果分析[J].中国食品卫生杂志,2011,23(2):170-173.
[11]孔媚兰,袁宝君,朱谦让,等.生食海产品副溶血性弧菌半定量风险评估[J].南京医科大学学报,2014,34(7):959-961.
[12]沙文君,应郁敏,沙洁.鹿城区生食腌制海产品副溶血性弧菌污染现状调查[J].预防医学,2018,30(1):98-99.
[13]陈果,王乐,周良君,等. 2014-2015年绵阳市食源性致病菌监测结果分析[J].应用预防医学,2016,22(4):362-364.
[14]金国农,胡小玲,徐仲仙,等.市售海水产品副溶血性弧菌带菌状况调查[J].浙江预防医学,2011,23(6):60-61.
[15]鲁晓晴,张超英,周晓彬,等.大蒜液和食醋对副溶血性弧菌杀灭效果的试验研究[J].中国消毒学杂志,2007,24(1):48-50.
[16]海英,任强,高常,等. 2012-2015年重庆市渝北区水产品中副溶血性弧菌监测分析[J].实用预防医学,2016,23(11):1378-1380.
[17]贾华云,王岚,陈帅,等. 2010-2013年湖南省市售水产品中副溶血性弧菌污染状况及病原特征分析[J].实用预防医学,2016,23(12):1433-1435.
[18]孙博怿,杨丹丹,陈兰明.我国东部海域近岸水体中副溶血性弧菌的多元相关性分析[J].微生物学杂志,2015,2(2):109-112.
[19]王玉萍,杨双喜,戎江瑞,等.江东区食源性疾病监测结果分析[J].预防医学,2016,28(10):1023-1025.
[20]陈佳璇,邓志爱,和鹏,等. 2013年广州市生吃水产品中副溶血性弧菌污染情况调查分析[J].中国卫生检验杂志,2015,25(16):2795-2796.
[2]金国农,胡小玲,徐仲仙,等.市售海水产品副溶血性弧菌带菌状况调查[J].浙江预防医学,2011,23(6):60-61.
[3]国家卫生和计划生育委员会. 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[S].北京:中国标准出版社,2013.
[4]杨刚.假设检验中的P值研究[J].河南工程学院学报:自然科学版,2012,24(2):65-67.
[5]宋晓荷,林朝,朱小桢.象山地产海产品副溶血性弧菌污染状况研究[J].浙江预防医学,2010,22(1):20-21.
[6]江艳华,姚琳,宋春秋,等.青岛市售贝类副溶血性弧菌污染状况及耐药性分析[J].中国卫生检验杂志,2012,22(2):375-377.
[7]韩小龙,张海燕,曹明秀,等.我国海产品中副溶血性弧茵的污染现状与控制策略分析[J].食品与发酵工业,2015,41(7):263-267.
[8]赵黎芳,成玉萍,刘丽军,等.上海市闵行区副溶血性弧菌污染水产品及引起食源性疾病的流行病学分析[J].中国初级卫生保健,2014,28(3):57-62.
[9]窦彩虹.辽阳市水产品副溶血性弧菌污染情况调查[J].实用预防医学,2014,21(12):1515-1516.
[10]余超,李迎月,林晓华,等.广州市2006-2009年水产品副溶血性弧茵监测结果分析[J].中国食品卫生杂志,2011,23(2):170-173.
[11]孔媚兰,袁宝君,朱谦让,等.生食海产品副溶血性弧菌半定量风险评估[J].南京医科大学学报,2014,34(7):959-961.
[12]沙文君,应郁敏,沙洁.鹿城区生食腌制海产品副溶血性弧菌污染现状调查[J].预防医学,2018,30(1):98-99.
[13]陈果,王乐,周良君,等. 2014-2015年绵阳市食源性致病菌监测结果分析[J].应用预防医学,2016,22(4):362-364.
[14]金国农,胡小玲,徐仲仙,等.市售海水产品副溶血性弧菌带菌状况调查[J].浙江预防医学,2011,23(6):60-61.
[15]鲁晓晴,张超英,周晓彬,等.大蒜液和食醋对副溶血性弧菌杀灭效果的试验研究[J].中国消毒学杂志,2007,24(1):48-50.
[16]海英,任强,高常,等. 2012-2015年重庆市渝北区水产品中副溶血性弧菌监测分析[J].实用预防医学,2016,23(11):1378-1380.
[17]贾华云,王岚,陈帅,等. 2010-2013年湖南省市售水产品中副溶血性弧菌污染状况及病原特征分析[J].实用预防医学,2016,23(12):1433-1435.
[18]孙博怿,杨丹丹,陈兰明.我国东部海域近岸水体中副溶血性弧菌的多元相关性分析[J].微生物学杂志,2015,2(2):109-112.
[19]王玉萍,杨双喜,戎江瑞,等.江东区食源性疾病监测结果分析[J].预防医学,2016,28(10):1023-1025.
[20]陈佳璇,邓志爱,和鹏,等. 2013年广州市生吃水产品中副溶血性弧菌污染情况调查分析[J].中国卫生检验杂志,2015,25(16):2795-2796.