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目的了解海产品副溶血性弧菌污染状况,为防范副溶血性弧菌食物中毒提供科学依据。方法采用中华人民共和国食品卫生微生物学检验方法GB/T4789.7和中国营养与食品安全所食源性致病菌监测网络的统一方法进行检测。结果对来源于不同沿海地区的4类海产品共205份进行检测,检出副溶血性弧菌41株,检出率20.0%,其中甲壳类污染副溶血性弧菌污染率为26.0%、贝类为24.7%,海鱼类为12.5%。结论说明在广西市售海产食品中副溶血性弧菌的污染率较高,存在着食用安全隐患,采取有效措施严格控制生食海产品和生熟交叉污染,是重要防范措施。
Objective To understand the contamination status of Vibrio parahaemolyticus in seafood and provide a scientific basis for preventing Vibrio parahaemolyticus food poisoning. Methods The food hygiene microbiology test method GB / T4789.7 of the People’s Republic of China and the unified method of foodborne pathogenic bacteria monitoring network of China Nutrition and Food Safety were tested. Results A total of 205 samples of four types of seafoods from different coastal areas were detected. 41 strains of Vibrio parahaemolyticus were detected, the detection rate was 20.0%. The contamination rate of crustacean parahaemolyticus was 26.0% 24.7% for the class and 12.5% for the marine fish. The conclusion shows that the pollution rate of Vibrio parahaemolyticus is high in the market of marine products in Guangxi, and there are hidden dangers of food safety. It is an important precautionary measure to take effective measures to strictly control the cross contamination of raw seafood and raw and cooked foods.