2016年北京市海产品中创伤弧菌的污染调查及两种检测方法比较  

Investigation on Vibrio vulnificus contamination of seafood in Beijing in 2016 and detection methods comparison

作　　者：王紫薇[1] 汪琦[1] 赵晓娟[1] 韩笑[1] 刘莉[1] 魏咏新[1] 陈鑫 杨丽莉 曹嘉悦 徐蕾蕊[1] 吕敬章[2] 曾静[1] WANG Zi-wei1, WANG Qi1, ZHAO Xiao-juan1, HAN Xiao1, LIU Li1, WEI Yong-xin1 , CHEN Xin1 , YANG Li-li1, CAO Jia-yue1, XU Lei-rui1, LYU Jing-zhang2, ZENG Jing1(1, Beijing Inspection Quarantine Testing Center, Beijing 100026, China; 2. Shenzhen Entry-Exit Inspection and Quarantine Bureau, Guangdong Shenzhen 518045, Chin)

机构地区：[1]北京出入境检验检疫局检验检疫技术中心,北京100026 [2]深圳出入境检验检疫局食品中心,广东深圳518045

出　　处：《中国食品卫生杂志》2018年第2期182-186,共5页Chinese Journal of Food Hygiene

基　　金："十三五"国家重点研发计划(2016YFD0401102);国家质检总局科技计划(2016IK019);国家质检总局科技计划(2017IK145)

摘　　要：目的对北京市市售海产品的创伤弧菌污染情况进行调查,并比较实时荧光聚合酶链式反应(RT-PCR)法与VITEK鉴定方法检测结果的一致性。方法采用传统检验方法结合分子生物学方法对在北京市市场随机采集的105份海产品进行创伤弧菌检验,并比较了RT-PCR法和VITEK鉴定方法的准确性。结果 105份海产品中,有40份样品检出创伤弧菌,检出率为38.10%;其中,虾类产品检出率高达52.38%(11/21),其次为贝类产品(37.88%,25/66)和鱼类产品(22.22%,4/18)。经rpo B基因测序验证,RT-PCR和VITEK方法的准确率分别为100.00%(40/40)和67.50%(27/40)。结论北京市海产品中存在创伤弧菌的污染,应对海产品中创伤弧菌引起食源性污染的潜在风险进行评估,预防食物中毒的发生。Objective To investigate Vibrio vulnificus contamination in seafood in Beijing region and compare the results between real time flourescence chain reaction（ RT-PCR） and VITEK. Methods 105 samples of seafood were randomly collected from Beijing region and were detected by traditional method combined with molecular biology method. Comparison of accuracy between RT-PCR and VITEK identification method was also conducted. Results Among 105 seafood samples,there were 40 Vibrio vulnificus positive samples,and the positive ratio was 38. 10%. The positive ratio for shrimp,shellfish and fisd were 52. 38%（ 11/21）,37. 88%（ 25/66） and 22. 22%（ 4/18）,respectively. Confirmed by rpo B gene sequencing,the accuracy was 100. 00%（ 40/40） for RT-PCR,and 67. 50%（ 27/40） for VITEK. Conclusion Vibrio vulnificus contamination in seafood was an existing problem in Beijing region. In order to prevent the occurrence of food safety events,an evaluation of the potential risk of Vibrio vulnificus contamination in seafood was in need.

关 键 词：创伤弧菌 海产品 污染 调查 方法比较 食源性致病菌 实时荧光聚合酶链式反应 VITEK鉴定 北京 

分 类 号：R155[医药卫生—营养与食品卫生学]