论文部分内容阅读
目的了解上海市市售海产品中副溶血性弧菌的污染水平和特征。方法 2008—2013年,采用GB/T 4789.7—2008《食品卫生微生物学检验副溶血性弧菌检验》的方法,对上海市批发市场、集贸市场、卖场超市、餐饮环节和网购环节等污染物监测点采集的市售海产品进行副溶血性弧菌污染的定量检测,对副溶血性弧菌食品分离株采用PCR方法进行毒力基因耐热直接溶血素(tdh)、耐热直接溶血素相关溶血素(trh)的检测。结果共监测市售海产品2 643件,在192件样品中检出副溶血性弧菌,总检出率为7.3%;其中2.6%(5/192)的菌株tdh或trh阳性,tdh和trh的携带率分别为2.1%(4/192)和0.5%(1/192)。不同监测月份、不同食品类别和不同采样地点的海产品,其副溶血性弧菌污染水平总体上存在差异(P<0.05)。其中6—10月份海产品副溶血性弧菌检出率和样品平均浓度显著高于其他月份(P<0.05);海产鱼类的副溶血性弧菌检出率(8.4%)和几何平均浓度(0.209 MPN/g)显著高于其他种类海产品(P<0.05);批发市场、集贸市场和卖场超市采集的海产品副溶血性弧菌浓度显著高于其他场所(P<0.05)。结论上海市售海产品中副溶血性弧菌在夏秋季节污染水平较高,部分食品分离株携带有tdh或trh基因,应继续开展海产品中副溶血性弧菌污染的风险监测和探索其环境影响因素,并针对副溶血性弧菌污染的高风险节点开展风险评估和管理。
Objective To understand the pollution level and characteristics of Vibrio parahaemolyticus in the marine products in Shanghai. Methods From 2008 to 2013, using the method of GB / T 4789.7-2008 “Microbiological examination of food hygiene to detect Vibrio parahaemolyticus”, this paper analyzed the effects of pollutants such as Shanghai wholesale market, bazaars, supermarkets, restaurants and online shopping Vibrio parahaemolyticus was detected quantitatively in commercial seafood collected from monitoring sites. The PCR products were used to detect virulence genes of heat-resistant hemolysin (tdh), heat-resistant hemolysin Hemolysin (trh) detection. Results A total of 2 643 samples of marine products were tested. Vibrio parahaemolyticus was detected in 192 samples with a total detection rate of 7.3%. Among them, 2.6% (5/192) strains were positive for tdh or trh, tdh and trh Carrying rates were 2.1% (4/192) and 0.5% (1/192), respectively. The levels of Vibrio parahaemolyticus in different monitoring months, different types of foodstuffs and different sampling locations were generally different (P <0.05). Among them, the detection rate of Vibrio parahaemolyticus and the average concentration of samples in June-October were significantly higher than those in other months (P <0.05). The detection rate of Vibrio parahaemolyticus (8.4%) and geometric mean concentration (0.209 MPN / g) were significantly higher than those of other kinds of seafood (P <0.05). The concentrations of Vibrio parahaemolyticus of seafood collected from wholesale markets, bazaars and hypermarkets were significantly higher than those from other places (P <0.05). Conclusion Vibrio parahaemolyticus in Shanghai seafood is highly polluted in summer and autumn. Some food isolates carry tdh or trh gene. The risk of Vibrio parahaemolyticus contamination in seafood should be continuously monitored and the environment should be explored Influencing factors and risk assessment and management of high risk nodes polluting Vibrio parahaemolyticus.