2011 - 2016年广西水产品副溶血性弧菌污染状况分析

目的 了解不同类型不同监测环节水产品副溶血性弧菌的污染状况。方法 2011 - 2016年在广西各县（市、区）从生产、流通和餐饮环节采集不同样品状态的鱼类、贝类、虾类、蟹类等水产品进行副溶血性弧菌检测。结果 广西2011 - 2016年共监测5 553份水产品样品，副溶血性弧菌总体阳性率为18.6%，其中冷冻、鲜/冰鲜和生食/半生食样品的阳性率均在21%以上，熟制/熟食水产品阳性率为1.8%；海产品和淡水产品的阳性率分别为28.7%和9.1%，北部湾经济区和非北部湾经济区的阳性率为分别为26.3%和9.7%；生贝类、虾类和蟹类的阳性率分别为44.6%、36.1%和34.6%；批发市场/收购码头和大型餐馆的生食/半生食水产品阳性率分别为40.8%和32.2%；农贸市场和超市鲜/冰鲜/冷冻的水产品阳性率分别为25.5%和18.3%。结论 不同年度、不同季节和不同监测地区水产品副溶血性弧菌阳性率随样品种类构成不同而波动；副溶血性弧菌食物中毒的防控需重点关注北部湾经济区，生食/半生食水产品有较大的安全风险。

Detection of vibrio parahaemolyticus in aquatic product in Guangxi China between 2011 and 2016

Objective To determine the contamination status of Vibrio parahaemolyticus in different types of aquatic product collected from different links. Methods Collecting fish, shellfish, shrimp, crab and other aquatic products samples from all 112 counties of Guangxi in aquaculture, circulation and catering sectors. Results There were 5553 aquatic products samples from 2011 to 2016, and 18.6% of these were detected with Vibrio parahaemolyticus. The positive rates were all over 21% in frozen, fresh/chilled and raw/undercooked samples. The positive rates of seafood and freshwater aquatic product were 28.7% and 9.1%, respectively. The positive rates in the Beibu Gulf Economic Zone were 26.3% and in the other areas were 9.7%. The Vibrio parahaemolyticus were detected in 44.6% of raw shellfish, 36.1% of shrimp and 34.6% of crab. The positive rate of raw/undercooked samples in wholesale markets/purchasing terminals and large restaurants were 40.8% and 32.2% respectively. The positive rates of fresh/chilled/frozen samples in supermarkets and farmers markets were 25.5% and 18.3% respectively. Conclusion The positive rate of Vibrio parahaemolyticus in aquatic products varies with different samples in different years, seasons and monitoring areas. The prevention and control of food poisoning caused by Vibrio parahaemolyticus should focus on Beibu Gulf Economic Zone. Those people who have the habit of consuming raw/undercooked aquatic products have the high risk of infection.