水产品中创伤弧菌检测方法建立与应用  

Development and application of detection method for Vibrio vulnificus in aquatic products

作　　者：白瑶 叶淑瑶 江涛[1] 柳江山 李孟寒 李志刚 李凤琴 BAI Yao;YE Shuyao;JIANG Tao;LIU Jiangshan;LI Menghan;LI Zhigang;LI Fengqin(NHC Key Laboratory of Food Safety Risk Assessment,China National Center for Food Safety Risk Assessment,Beijing 100021,China;Collage of Food Science and Engineering,Northwest A&F University,Shaanxi Yangling 712100,China)

机构地区：[1]国家食品安全风险评估中心国家卫生健康委员会食品安全风险评估重点实验室,北京100021 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国食品卫生杂志》2018年第6期592-597,共6页Chinese Journal of Food Hygiene

基　　金：国家卫生和计划生育委员会食品安全国家标准制定项目(spaq-2016-189);国家食品安全风险评估中心青年科研基金(201802011)

摘　　要：目的建立一种水产品中创伤弧菌检测方法 ,并对北京市市售水产品中创伤弧菌污染情况进行监测。方法分别使用18株创伤弧菌菌株和水产品中常污染的背景杂菌,定量接种于检测创伤弧菌的选择性增菌液和4种选择性平板,优化出适合创伤弧菌检测的选择性培养基。采用聚合酶链式反应(PCR)法和增菌培养法分别检测样品中的创伤弧菌后进行方法对比,建立PCR和增菌培养法相结合的检测方法 ,并应用此方法研究北京市市售水产品中创伤弧菌污染状况。结果改良后的选择性增菌液适用于创伤弧菌的检测。北京市市售水产品中创伤弧菌检出率为15.7%(18/115),其中贝类、蟹类、鱼类和虾类样品的检出率分别为23.4%(15/64)、8.3%(1/12)、5.3%(1/19)和5.0%(1/20)。结论 PCR法与传统增菌培养法相结合,可有效提高创伤弧菌检测效率。北京市市售贝类等水产品中创伤弧菌污染率较高,需引起食品安全风险监测重点关注。Objective To develop a method for Vibrio vulnificus(V.vulnificus)detection from aquatic products for the contamination monitoring.Methods The selective medium specific for V.vulnificus detection was optimized by inoculating 18 V.vulnificus strains and common competing flora in aquatic products into 8 selective enrichment broth and 4 selective plates.Then the method was established and validated which was combined polymerase chain reaction(PCR)method with enrichment culture method for detecting V.vulnificus through comparing the performance of these two method.And the method was applied to V.vulnificus detection from Beijing commercial aquatic products for the contamination monitoring.Results The modified selective enrichment broth was applied to V.vulnificus detection.The isolation rate in Beijing retail aquatic products was 15.7%(18/115).Isolation rate in shellfish products was 23.4%(15/64).Isolation rate in crab products was 8.3%(1/12).Isolation rate in fish products was 5.3%(1/19).Isolation rate in shrimp products was 5.0%(1/20).Conclusion The method that combined PCR with traditional enrichment culture method exhibited a better isolation rate.A higher contamination rate of V.vulnificus in shellfish products was found which should be paid attention to.

关 键 词：水产品 创伤弧菌 选择性培养基 检测方法 污染率 食源性致病菌 

分 类 号：R155[医药卫生—营养与食品卫生学]