上海市售海产品中副溶血性弧菌的分布状况

发布时间：2018-04-16 12:13

本文选题：海产品 + 副溶血性弧菌　；参考：《中国食品学报》2015年08期

【摘要】：海产品中副溶血性弧菌引起的食物中毒已成为我国沿海地区细菌性食物中毒的首要病原。本研究中针对上海市闵行区某农贸市场的海产品开展为期1年的调查分析,共采集257份样品。按照国家标准(GB/T4789.7-2008),以硫代硫酸钠柠檬酸胆盐蔗糖培养基(TCBS)和科玛嘉弧菌显色培养基(CV)两种选择性培养基辅助分离副溶血性弧菌疑似菌株,结合生化试验和PCR方法对疑似菌株进行鉴定,从84份阳性样本中获得107株副溶血性弧菌分离株。其结果表明:该农贸市场市售海产品中副溶血性弧菌的污染率为32.7%,其中牡蛎中副溶血性弧菌污染率最高(达54.4%),蛤蜊和海瓜子次之(分别为33.9%,25.6%)。牡蛎中副溶血性弧菌的污染水平与季节性变化直接相关。对107株分离株的主要毒力基因tdh和trh进行PCR筛查,tdh阳性菌株为10株,trh阳性菌株为1株,并且此株菌为tdh、trh双阳性菌株,tdh和trh的携带率分别为9.4%和1.0%,tdh、trh双基因的携带率为1.0%。结论:市售海产品中副溶血性弧菌污染状况较为严重。这为政府相关职能部门开展食品安全防控提供了参考依据。
[Abstract]:Food poisoning caused by Vibrio parahaemolyticus in seafood has become the primary pathogen of bacterial food poisoning in coastal areas of China.In this study, 257 samples were collected from a farmer's market in Minhang District, Shanghai.According to the national standard GBP / T4789.7-2008, the suspected Vibrio parahaemolyticus strains were isolated from Vibrio parahaemolyticus by two selective mediums: sodium thiosulfate citrate sucrose medium (TCBS) and Colour reaction medium of Vibrio Comargii (CVCVV).Combined with biochemical test and PCR method, 107 vibrio parahaemolyticus isolates were obtained from 84 positive samples.The results showed that the contamination rate of Vibrio parahaemolyticus in seafood products sold in this market was 32.7%, among which Vibrio parahaemolyticus contamination rate was the highest (54.4%), followed by clams and sea melon seeds (33.9%).The pollution level of Vibrio parahaemolyticus in oyster is directly related to seasonal variation.The main virulence genes (tdh and trh) of 107 isolates were screened by PCR. Ten strains of TDH positive strains were detected by PCR. The positive rates of TDH and trh were 9. 4% and 1. 0%, respectively. The positive rates of TDH and trh were 1. 05% and 1. 05%, respectively.Conclusion: the contamination of Vibrio parahaemolyticus in seafood is serious.This has provided the reference basis for the government related function department to carry out the food safety prevention and control.
【作者单位】：上海交通大学农业与生物学院中美食品安全联合研究中心微生物代谢国家重点实验室;武汉轻工大学食品科学与工程学院农产品加工湖北省协同创新中心;
【基金】：国家863项目(2012AA101601) 国家自然科学基金项目(31000063,31471660)
【分类号】：R155.5

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