浙江省副溶血性弧菌污染水平及贝类海产品风险评估  

Contamination of Vibrio parahaemolyticus in Zhejiang Province and its risk assessment in shellfish

作　　者：梅玲玲[1] 潘雪霞[1] 朱敏[1] 张俊彦[1] 龚璞[1] 潘军航[1] 占利[1] 

机构地区：[1]浙江省疾病预防控制中心微生物检验所,杭州310051

出　　处：《中国人兽共患病学报》2012年第7期700-704,717,共6页Chinese Journal of Zoonoses

摘　　要：目的在研究浙江省各类食品中副溶血性弧菌污染水平的基础上,进行贝类海产品副溶血性弧菌感染风险评估。方法对2 215件市售食品用科玛嘉弧菌显色培养基分离副溶血性弧菌,并用API 20E鉴定条鉴定;用Risk Ranger软件进行贝类海产品副溶血性弧菌感染风险评估;用PCR方法进行毒力基因检测。结果副溶血性弧菌检出率鲜(活)海水产品为43.06%、生/半生食海产品为32.52%、鲜活淡水产品为22.22%、生畜肉为13.52%、生禽肉为11.44%、散装熟肉制品为3.44%、中式凉拌菜为2.98%、生食蔬菜为2.10%、鲜奶蛋糕为2.08%。8月～10月副溶血性弧菌检出率显著高于4月～6月(P<0.01,χ2=46.445)。农贸市场采集的食品副溶血性弧菌检出率显著高于超市(P<0.01,χ2=10.252)。tdh毒力基因携带率为3.66%(3/82),trh基因全部阴性。生食或半生食牡蛎等贝类海产品副溶血性弧菌感染风险系数分别为50(生食)和48(半生食),每年因食用牡蛎等贝类海产品导致副溶血性弧菌食源性疾病的人数为4.42×104人(生食)和2.21×104人(半生食),如果烹饪彻底,风险系数降可至零。结论浙江省各类食品中副溶血性弧菌污染问题突出,防止食品间交叉污染,不生食半生食海水产品,即食食品食用前加热处理是减少副溶血性弧菌食源性疾病发生的最有效方法。For investigating the contamination of Vibrio parahaemolyticus （V. parahaernolyticus） in Zhejiang Province and assessing the risk of it in shellfish, 2 215 foods in market were collected to isolate V. parahaemolyticus with CHROMagar Vibrio agar and identify with the API 20E system. The risk assessment for V. parahaemolyticus was performed by Risk Rang- er and the tdh and trh genes were detected by PCR. Results showed that the rate of V. parahaemolyticus infection was 43.06~ , 32. 520/00 , 22.22~ , 13.52~ , 11.44~ , 3.44~ , 2.98~ , 2. 10% , and 2. 080//00 in fresh sea products, raw/rare sea- food, freshwater fisheries, raw meat, raw poultry, cooked meat sold in bulk, Chinese style saled, raw vegetables, and cream cake, respectively. The detection rate of V. parahaemolyticus from samples collected from August to October was much higher than that from April to June （P〈0.01,x2 =46. 445） and the detection rate from samples collected from agricultural fairs was much higher than that from supermarkets （P〈0.01,x2= 10. 252）. The carrying rate of tdh gene reached 3.66%0 while no trh gene was found. The risk factors for V. parahaernolyticus infection caused by eating raw and rare shellfish were 50 and 48, respectively, and the annual infection population was 4.42×10^4 and 2.21 ×10^4 , respectively. The risk factor would decrease to zero if food could be cooked thoroughly. These findings suggest that V. parahaemolyticus contamination of various food prod ucts in Zhejiang Province is serious. Preventing food cross contamination, avoiding eating raw or rare seafood, and heat treat- ment before eating are all effective methods to decrease V. parahaemolyticus infection.

关 键 词：副溶血性弧菌 污染 贝类海产品 风险评估 

分 类 号：R378.3[医药卫生—病原生物学]