深圳市酒店三文鱼和北极贝生食中致病菌污染状况调查

目的了解酒店、日韩料理餐厅冰鲜海产品（三文鱼、北极贝）的微生物污染状况，为预防病原微生物食物中毒提供科学依据。方法抽取酒店、日韩料理餐厅、超市商场等冰鲜海产品共168份．依照国家标准方法和荧光PCR方法对样品进行检测。结果168份样品中共检出不合格大肠菌群101份，阳性率为60．12％：菌落总数29份，阳性率为17．26％；致病菌：检出副溶血性弧菌5份，阳性率为2．98％；金黄色葡萄菌38份，阳性率为22．62％。沙门氏菌和志贺氏菌致病菌未检出。结论冰鲜海产品三文鱼和北极贝受到病原微生物的污染相当严重，各部门要加强监管监测，积极做好预防控制工作，减少食原性食物中毒发生的危险。

An Investigation on the Microbial Contamination of Salmon and Shellfish in Shenzhen

Objective To investigate the microbial contamination of frozen salmon and shellfish,and to provide scientific evidences for the prevention of contamination of food borne pathogens. Methods 168 samples of frozen seafood collected from local restaurants and supermarkets were analyzed for microbial contamination.The pathogens were detected by GB methods and real-time PCR. Results 101 samples were contaminated with coliforms and the rate of contamination was 60.12%. 29 samples （17.26%）were found to be unacceptable in the aerobic plate count.Pathogens such as Vibrio parahaemolyticus and Staphylococcus aureus were detected in 5 （2.98%） and 38 samples （22.62%）, respectively. Salmonella and Shigella were not found in these samples. Conclusion Microbial contamination of frozen seafood （salmon and shellfish） was serious. Control and preventive measure should be taken to reduce the risk of having the food borne diseases.