基于海鲜调味料的肉类灌肠制品中副溶血性弧菌检测分析  

Detection of Vibrio parahaemolyticus in meat sausage products based on seafood seasoning

作　　者：王福红 李银塔 刘希凤 WANG Fuhong;LI Yinta;LIU Xifeng

机构地区：[1]山东畜牧兽医职业学院,山东潍坊261061 [2]威海海洋职业学院,山东荣成264300

出　　处：《肉类工业》2022年第12期37-40,共4页Meat Industry

基　　金：潍坊市科技发展计划项目“基于微生物燃料电池技术液化虾蟹壳制备医用大分子壳聚糖联产呈鲜调味基料研究”,项目编号2021GX026。

摘　　要：副溶血性弧菌又称嗜盐弧菌,为革兰氏阴性杆菌,呈丝状、弧状、杆状等多种形状,无芽孢。副溶血性弧菌属于一种海洋细菌,主要存在于近海岸的海水、海底沉积物,以及鱼、虾、贝壳、蟹以及海藻等海产品中。在生产过程中,海产品由于杀菌不彻底、烹调加热不足等因素容易造成交叉污染,人们食用含有副溶血性弧菌的食物,从而导致食物中毒。依据国标中的方法,对基于海鲜调味料的不同肉类灌肠制品中副溶血性弧菌进行定性和定量的检测分析,结果表明:3个生产批次、120份肉类灌肠制品中,在2个生产批次的“蟹味亲亲肠”中检出了副溶血性弧菌各1株;在3个生产批次的“虾味旺旺肠”均未检出副溶血性弧菌,阳性样品占比1.66%;第1批次“蟹味亲亲肠”阳性样品中副溶血性弧菌MPN值是3g,第2批次“蟹味亲亲肠”阳性样品中副溶血性弧菌MPN值是3.6g。本次检测结果与前期试生产的海鲜肉类灌肠制品相比,阳性样品占比下降了3.34%。Vibrio parahaemolyticuswas also known as halophilic vibrio,and it was a gram-negative bacterium,andithad many shapes,such as filamentous,curved,rod-shaped,without spores.Vibrio parahaemolyticuswas a marine bacterium,and it mainly existed in coastal seawater,coastal seawater,seabed sediments,and seafood such as fish,shrimp,shells,crabs,seaweed.In the production process,seafood was easy tocause cross contaminationdue to incomplete sterilization,insufficient cooking heating and other factors.People ate food containing Vibrio parahaemolyticus,and it could lead to food poisoning.According to the method in the national standard,Vibrio parahaemolyticus in different meat sausage products based on seafood seasonings was qualitatively and quantitatively detected and analyzed.The results showed that in 120 meat sausage products of 3 production batches,1 strain of Vibrio parahaemolyticus was detected in 2 production batches of"crab flavor sausage";Vibrio parahaemolyticus was not detected in three production batches of"shrimp flavor sausage",and the positive sample accounted for 1.66%.The MPN value of Vibrio parahaemolyticus in the first batch of"crab flavor sausage"positive samples was 3 g,and the MPN value of Vibrio parahaemolyticus in the second batch of"crab flavor sausage"positive samples was 3.6 g.Compared with theprevious trial production of seafood meat sausage products,the proportion of positive samples decreased by 3.34%.

关 键 词：海鲜调味料 肉类灌肠制品 副溶血性弧菌 定性和定量检测 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]