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目的了解我国东南沿海地区零售海产品中创伤弧菌的污染状况。方法采用3%氯化钠碱性蛋白胨水增菌,改良纤维二糖-多粘菌素B-多粘菌素E(mCPC)琼脂和纤维二糖-多粘菌素E(CC)琼脂分离海产品试样中的创伤弧菌,可疑菌落的鉴定采用生化试验或PCR法。采用最可能数(MPN)法和PCR法检测牡蛎试样的创伤弧菌污染水平。结果天然污染海产品试样创伤弧菌的检出率为19.8%(20/101)。牡蛎试样中45%(55/122)创伤弧菌密度低于3MPN/g的最低检出限。牡蛎中创伤弧菌的污染水平存在季节性差异。结论未来应加强对我国海产品中创伤弧菌污染状况的监测,尤其是在温暖的季节。
Objective To understand the status of Vibrio vulnificus in retail seafood in the southeast coast of China. Methods Separation of seawater by 3% sodium chloride alkaline peptone water-boosting, modified cellobiose-polymyxin B-polymyxin E (mCPC) agar and cellobiose-polymyxin E (CC) Product samples of Vibrio vulnificus, the identification of suspicious colonies using biochemical tests or PCR method. Vibrio parahaemolyticus levels in oyster samples were determined using the MPN method and PCR. Results The detection rate of Vibrio vulnificus in naturally-contaminated seafood samples was 19.8% (20/101). 45% (55/122) of V. vulnificus in oyster samples had a lower limit of detection than 3 MPN / g. There is a seasonal difference in the level of Vibrio vulnificus contamination in oysters. Conclusion In the future, the surveillance of Vibrio vulnificus contamination in seafood in China should be strengthened, especially in warm season.