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目的为了解淡水中致病性弧菌的污染水平,更好地预防及控制由其引起的食源性疾病,为卫生行政部门制定相关控制措施提供科学依据。方法参照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》、《国家食品污染和有害因素风险工作手册》进行检测。结果在淡水产品的养殖、销售和餐饮各环节中,销售和餐饮环节的致病性弧菌检出率显著高于养殖环节。在所检出的致病性弧菌中,霍乱弧菌是优势菌,其检出率为43.75%。另外,在销售和餐饮环节中,通过淡水产品和海产品中副溶血性弧菌的污染情况对比,表明海水产品的副溶血性弧菌检出率均显著高于淡水产品,差异有统计学意义(P=0.000);并且在餐饮环节,淡水鱼和海水鱼之间存在交叉污染的状况。结论卫生行政部门应对销售环节及餐饮环节加大监管力度,减少食源性疾病的发生。
Objective To understand the pollution level of pathogenic Vibrio in freshwater, to better prevent and control the food-borne diseases caused by it, and to provide a scientific basis for the health administrative departments to formulate relevant control measures. Methods Reference GB 4789.7-2013 “National Food Safety Standard Microbiological Vibrio parahaemolyticus test”, “National Food Contamination and Hazardous Factors Risk Manual” for testing. Results In freshwater aquaculture products, sales and catering in all aspects, sales and catering links of pathogenic Vibrio was significantly higher than the rate of breeding. Vibrio cholerae was the dominant bacterium in the pathogenic Vibrio strains detected, the detection rate was 43.75%. In addition, in the aspects of sales and catering, the comparison of the contamination of Vibrio parahaemolyticus between freshwater products and seafood showed that the detection rate of Vibrio parahaemolyticus was significantly higher than that of freshwater products, the difference was statistically significant (P = 0.000); and there was a cross-contamination of freshwater and marine fish at the restaurant chain. Conclusion The health administrative department should step up supervision on sales links and catering links to reduce the incidence of food-borne diseases.