摘要
目的:了解市售贝(甲)壳类海产品中致病性气单胞菌的携带与消长情况,为控制气单胞菌病提供科学依据。方法:采用分步筛选的方法筛检出贝(甲)壳类海产品中疑似致病性气单胞菌,再用系统生化确定种类;按季对贝(甲)壳类海产品进行致病性气单胞菌检测,观察其消长。结果从13类2431份市售贝(甲)壳类海产品中检出致病性气单胞菌8种1490株,检出率为61.29%。检出的致病性气单胞菌以嗜水气单胞菌数量最多;海产品带菌率最高为海瓜子,牡蛎、淡菜、海螺3类海产品检出的致病性气单胞菌种类和数量相对较少;有350份样品同时检出2种以上致病性气单胞菌。结论:市售新鲜贝(甲)壳类海产品中携带致病性气单胞菌较普遍,贝壳类的致病性气单胞菌携带率高于甲壳类,夏、秋季是检出高峰,消长规律与疾病的流行相吻合。提示我们,市售新鲜贝(甲)壳类海产品是一类诱发气单胞菌疾病的危险因子,而本地居民对该海产品的食用习惯多为生食或半生食,进一步增加了食用不安全性。因此,建议食用时应注意烹饪方法,以减少气单胞菌病的发生。
Objective：To study the carrying conditions and season fluctuation of aeromonas among shellfish seafood and provide the evidence to control the aeromonas. Methods：Suspected aeromonas stains were detected from shellfish seafood by two - step filtration method and then identified by systemic biochemistry. Pathogenic aeromonas was detected from Shellfish seafood according the seasons while its fluctuation was observed. Results：8 kinds, 1490 strains of pathogenic aeromonas were deteced from 13 kinds, 1431 samples of shellfish seafood sold in the market ,and the detection rate is 61.29%. Most of the detected aeromonas were aeromonas among 350 samples simultaneously. Conclusion ： Fresh shellfish seafood sold in the hydrophila. The highest carring rate of aeromonas was clams,while oyster, sea - mussel and trumpet shell had the lower detection rate of aeromonas. More than 2 kinds of pathogenic aeromonas were detected market widely carries pathogenic aeromonas. Shellfish seafood has the higher detection rate of aeromonas than crustacean seafood. The detection peak appears on the summer and autumn which fluctuation is in ac- cord with the epidemic of aeromonas disease, hindicates that fresh shellfish seafood sold in the market is the chief hazard factor to cause the aeromonas disease. The residents have the habit of eating the fresh shellfish seafood without cooking or well cooking which increase the hazard of being infected. So well cooking method should be applied when eating fresh shellfish seafood to reduce the occurring of the aeromonas disease.
出处
《中国卫生检验杂志》
CAS
2009年第4期928-930,共3页
Chinese Journal of Health Laboratory Technology
