2012—2013年供澳门水产品中致病性弧菌污染状况调查  被引量:6

Contamination status of pathogenic Vibrios in aquatic products exporting to Macao from 2012 to 2013

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作  者:滕勇勇 莫秋华[2] 王琪[2] 唐明慧[2] 吴雷[3] 姚月娴[3] 陈惠芳[3] 杨泽[2] 陈清[3] 孙虹[2] 

机构地区:[1]珠海市慢性病防治中心,广东珠海519000 [2]珠海国际旅行卫生保健中心,广东珠海519020 [3]南方医科大学公共卫生与热带医学学院流行病学系,广东广州510515

出  处:《中国食品卫生杂志》2015年第2期180-184,共5页Chinese Journal of Food Hygiene

基  金:国家传染病科技重大专项-家传染病监测技术平台"子项目(2009ZX10602-02);珠海检验检疫局科技计划项目(ZH2013-1)

摘  要:目的 了解供澳门水产品中致病性弧菌的污染状况和三间分布。方法 2012年8月—2013年7月,采用随机抽样的方法收集珠海、中山两地的供澳水产品样品1 510份,利用基于HAND系统多重PCR方法初筛后采用常规分离培养和生化鉴定验证,分析其污染状况,季节性、地域性以及水产品种类的分布。结果 供澳水产品样品中弧菌阳性率为59.5%(898/1 510),复合感染率为37.3%(563/1 510)。一年中的5~11月份致病性弧菌总阳性率较高,1月和12月阳性率较低,差异有统计学意义(P〈0.05)。珠海地区致病性弧菌总阳性率(69.5%)高于中山(51.9%),差异有统计学意义(P〈0.05)。贝类的致病性弧菌总阳性率(70.6%)高于鱼类(54.4%),差异有统计学意义(P〈0.05)。结论 供澳门水产品中致病性弧菌污染现象严重,需加大致病性弧菌的监测力度,以防致病性弧菌的感染和流行。Objective To find out the contamination status and distribution of pathogenic Vibrios in aquatic products exporting to Macao. Methods A random sampling method were used to collect samples from Zhuhai and Zhongshan. Samples were preliminary screened by multiplex PCR based on HAND system and confirmed by traditional culture and biochemical identification. The contamination status and seasonal, regional and species distribution were finally analyzed. Results Compared with 37.3% coexistent infection rate, the positive rate of Vibrios in aquatic samples was 59.5% . The positive rate of pathogenic Vibrios from May to November was significantly higher than that of January and December. The overall positive rate in Zhuhai district was 69.5%, higher than that in Zhongshan (51.9%) and the difference was statistically significant (P 〈 0. 05 ). The overall positive rate of shellfish was 70.6% , higher than that of fish (54. 4% ) and the difference was statistically significant (P 〈 0.05 ). Conclusion The contamination status of pathogenic Vibrios was serious in aquatic products exporting to Macao and needed to monitor to prevent infection.

关 键 词:澳门 水产品 食源性致病菌 致病性弧菌 污染 食品安全 

分 类 号:R155.5[医药卫生—营养与食品卫生学]

 

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