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目的了解深圳市南山区市售海产品致病性弧菌的污染情况,更好地溯源和预防由海产品引起的细菌性食物中毒。方法按《霍乱防治手册》第五版及《卫生防疫微生物检验》进行分离培养和鉴定。结果在180份样品中检出94株致病性弧菌,检出率为52.20%。其中海产品样90份,有63份致病性弧菌阳性,阳性率为70.00%,海产品涂抹样90份,有31份阳性,阳性率为34.40%。检出的致病性弧菌以副溶血性弧菌为主,有48株占总检出率的51.10%。其次是河弧菌13株占总检出率的13.80%。对90份海产品加热15分钟之后再检测,结果均未分离到致病性弧菌。结论经过调查发现市售海产品严重存在着致病性弧菌的污染,特别是副溶血性弧菌污染较高,加热前、后致病性弧菌检出率有显差异,提示加强市售海产品的常规监测,同时注意海产品烹调和饮食卫生,防止由海产品引起的食源性疾病发生。
Objective To understand the pollution of commercially available marine pathogenic Vibrio in Nanshan District, Shenzhen, and to better trace and prevent bacterial food poisoning caused by seafood. Methods According to “cholera prevention and treatment manual” fifth edition and “health and epidemic prevention and microbiology test” for isolation and identification. Results 94 strains of pathogenic Vibrio were detected in 180 samples with a detection rate of 52.20%. Among them, 90 were marine products, 63 were positive for pathogenic Vibrio, the positive rate was 70.00%, and 90 were smear samples of marine products, 31 were positive and the positive rate was 34.40%. Vibrio pathogenicity was mainly Vibrio parahaemolyticus with 48 strains accounting for 51.10% of the total detection rate. Followed by the river Vibrio 13 strains accounted for 13.80% of the total detection rate. 90 samples of seafood heated for 15 minutes before testing, the results did not isolate the pathogenic Vibrio. Conclusion After investigation, it is found that the prevalence of Vibrio parahaemolyticus in marine products is high, especially that of Vibrio parahaemolyticus. The detection rate of pathogenic Vibrio before and after heating is significantly different, Regular monitoring of seafood, while paying attention to seafood cooking and food hygiene, to prevent food-borne diseases caused by seafood.