水产品中重要食源性致病微生物及其防控对策  

Important Foodborne Pathogenic Microorganisms in Aquatic Products and Its Preventive Measures

作　　者：郑传发 吴冰 刘琼瑜 黄紫乐 邱霞 邱德义 ZHENG Chuanfa;WU Bing;LIU Qiongyu;HUANG Zile;QIU Xia;QIU Deyi(Technology Center of Zhongshan Customs,Zhongshan 528403,China)

机构地区：[1]中山海关技术中心,广东中山528403

出　　处：《食品安全导刊》2022年第34期179-181,185,共4页China Food Safety Magazine

基　　金：拱北海关科研项目(2021GK009)。

摘　　要：水产品是我国最常见的食品种类之一,也是我国国民重要的动物蛋白和微量营养素来源之一。水产品在养殖加工环节会受到不同致病微生物的污染,携带各类致病微生物的风险较高,食用这些含有致病微生物的水产品可引发不同程度的食源性疾病。本文主要介绍了水产品中携带的人类肠道病毒、食源性致病菌、人兽共患寄生虫以及新发现的人兽共患致病菌等常见致病微生物,分析了致病微生物的主要危害,并提出了防控措施,为消费者科学健康食用水产品和有效预防食源性疾病提供科学指引,为渔业部门及市场监管部门对水产品质量安全进行有效监管提供技术参考。Aquatic products are one of the most common food types in China and also one of the important animal protein and micronutrient sources for Chinese people.Aquatic products will be contaminated by disease-causing microorganisms to different degrees in the process of breeding,and the risk of carrying pathogens such as bacteria,viruses and parasites is high.Eating aquatic products containing disease-causing microorganisms can cause foodborne diseases to different degrees.This paper mainly introduces the common pathogenic microorganisms such as human intestinal viruses,food borne pathogens,zoonotic parasites and newly discovered zoonotic pathogens carried in aquatic products,analyzes the main hazards of pathogenic microorganisms,and puts forward prevention and control measures to provide scientific guidance for consumers to eat aquatic products scientifically and healthily and effectively prevent food borne diseases.It provides technical reference for fishery department and market supervision department to effectively supervise the quality and safety of aquatic products.

关 键 词：水产品 食源性致病微生物 防控策略 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]