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海产品中副溶血性弧菌引起的食物中毒已成为我国沿海地区细菌性食物中毒的首要病原。本研究中针对上海市闵行区某农贸市场的海产品开展为期1年的调查分析,共采集257份样品。按照国家标准(GB/T4789.7-2008),以硫代硫酸钠柠檬酸胆盐蔗糖培养基(TCBS)和科玛嘉弧菌显色培养基(CV)两种选择性培养基辅助分离副溶血性弧菌疑似菌株,结合生化试验和PCR方法对疑似菌株进行鉴定,从84份阳性样本中获得107株副溶血性弧菌分离株。其结果表明:该农贸市场市售海产品中副溶血性弧菌的污染率为32.7%,其中牡蛎中副溶血性弧菌污染率最高(达54.4%),蛤蜊和海瓜子次之(分别为33.9%,25.6%)。牡蛎中副溶血性弧菌的污染水平与季节性变化直接相关。对107株分离株的主要毒力基因tdh和trh进行PCR筛查,tdh阳性菌株为10株,trh阳性菌株为1株,并且此株菌为tdh、trh双阳性菌株,tdh和trh的携带率分别为9.4%和1.0%,tdh、trh双基因的携带率为1.0%。结论:市售海产品中副溶血性弧菌污染状况较为严重。这为政府相关职能部门开展食品安全防控提供了参考依据。
Food poisoning caused by Vibrio parahaemolyticus in seafood has become the primary pathogen of bacterial food poisoning in China’s coastal areas. In this study, we conducted a one-year survey on seafood products in a farmers market in Minhang District, Shanghai. A total of 257 samples were collected. In accordance with the national standard (GB / T4789.7-2008), the two kinds of selective mediums, sodium thiosulfate citrate bile salt sucrose medium (TCBS) and Kocamacium Vibrio color developing medium (CV) Suspected strains of Vibrio parahaemolyticus were identified by biochemical assay and PCR method. 107 Vibrio parahaemolyticus isolates were obtained from 84 positive samples. The results showed that the contamination rate of Vibrio parahaemolyticus was 32.7% in the seafood market of the farmer’s market, among which the contamination rate of Vibrio parahaemolyticus in oyster was the highest (54.4%), followed by clams and sea melon seeds 33.9%, 25.6%). Pollution levels of Vibrio parahaemolyticus in oysters are directly related to seasonal changes. The major virulence genes tdh and trh of 107 isolates were screened by PCR. Ten strains were positive for tdh and one for trh, and the strains were positive for tdh and trh. The carrier rates of tdh and trh Respectively, 9.4% and 1.0%, tdh, trh double gene carrier rate of 1.0%. Conclusion: Vibrio parahaemolyticus is more polluted in commercially available marine products. This provides reference for food safety prevention and control of relevant government departments.