杭州市不同样品中副溶血性弧菌污染状况检测  

Investigation on contamination of vibrio parahaemolyticus in different samples in Hangzhou

作　　者：何玉芳[1] 裘伟康[2] 郭智成[3] 宋辽原[2] 商晓春[1] 俞平[3] 姚海斌[3] 

机构地区：[1]浙江省杭州市下城区疾病预防控制中心,310003 [2]浙江省杭州市下城区卫生监督所 [3]浙江省杭州市卫生监督所

出　　处：《中国公共卫生》2007年第6期745-746,共2页Chinese Journal of Public Health

基　　金：杭州市医药卫生科技计划项目(02A050)

摘　　要：目的了解杭州市食品和菜肴加工环节副溶血性弧菌污染状况及冷菜间厨师粪便带菌情况,为防制副溶血性弧菌食物中毒提供科学依据。方法依据国家标准GB/T4789.7-2003进行检验。结果431份海产品检出副溶血性弧菌49份,检出率为11.37%;77份冷菜检出2份,检出率为2.60%;403份加工环节采样样品检出24份,检出率为5.96%;300份冷菜间厨师粪便检出1份,检出率为0.33%。结论杭州市海产品、冷菜和菜肴加工环节均存在不同程度的副溶血性弧菌污染;冷菜间厨师粪便带菌率较低。Objective To understand the contamination of vibrio parahaemolyticus in marine products, prepared foods and kitchen envionment and the vibrio parahaemolyticus carriors in cooks contacting prepared foods in Hangzhou, and provide scientific evidence for preventing and controlling vibrlo parahaemolyticus food poisoning. Methods Samples were analyzed according to Chinese national standard GB/T4789.7 - 2003, Results 49 strains were detected among 431 marine pruducts, 2 strains among 77 prepared foods, 24 strains among 403 environmental swabs, and 1 strains among 300 cook faeces. The positive rates were 11.37%,2.60%,5.96% and 0.33% respectively.Conclusion Vibrio parahaemolyticus existed to a certain extent in marine products, prepared foods and kitchen environment in Hangzhou, however the vibrio parahaemolyticus carrlors rate in cooks contacting prepared foods in Hangzhou is amazingly low.

关 键 词：食品 副溶血性弧菌 致病菌 污染 带菌率 

分 类 号：R155.31[医药卫生—营养与食品卫生学]