浙江省副溶血性弧菌污染水平及贝类海产品风险评估

摘要 ：目的 在研究浙江省各类食品中副溶血性弧菌污染水平的基础上，进行贝类海产品副溶血性弧菌感染风险评估。方法 对2215件市售食品用科玛嘉弧菌显色培养基分离副溶血性弧菌，并用API 20E鉴定条鉴定；用Ross Ranger-Sumner软件进行贝类海产品副溶血性弧菌感染风险评估；用PCR方法进行毒力基因检测。结果 副溶血性弧菌检出率鲜(活)海水产品为43.06 %、生/半生食海产品为32.52 %、鲜活淡水产品为22.22 %、生畜肉为13.52 %、生禽肉为11.44 %、散装熟肉制品为3.44 %、中式凉拌菜为2.98 %、生食蔬菜为2.10 %、鲜奶蛋糕为2.08 %。8月-10月副溶血性弧菌检出率显著高于4月～6月（P=0<0.01，x2=46.445）。农贸市场采集的食品副溶血性弧菌检出率显著高于超市（P=0.001<0.01，x2=10.252）。tdh毒力基因携带率为3.66 %（3／82），trh基因全部阴性。生食或半生食牡蛎等贝类海产品副溶血性弧菌感染风险系数分别为50（生食）和48（半生食），每年因食用牡蛎等贝类海产品导致副溶血性弧菌食源性疾病的人数为4.42×104人（生食）和2.21×104人（半生食），如果烹饪彻底，风险系数降可至零。结论 浙江省各类食品中副溶血性弧菌污染问题突出，防止食品间交叉污染，不生食半生食海水产品，即食食品食用前加热处理是减少副溶血性弧菌食源性疾病发生的最有效方法。

Contamination of Vibrio parahaemclyticus in Zhejiang province and risk assessment of Vibrio parahaemclyticus in shellfish

In order to investigate the contamination of Vibrio parahaemolyticus in Zhejiang Province and to assess the risk of Vibrio parahaemclyticus in shellfish. 2215 foods on sale were collected to isolate Vibrio parahaemolyticus with Chromogenic Vibrio Agar. All isolates were identified with API 20E system. The risk assessment for Vibrio parahaemolyticus was performed by Ross Ranger-Sumner software. The tdh and trh genes were detected by PCR. The rate of Vibrio parahaemclyticus infection was 43.06 %, 32.52 %, 22.22 %, 13.52 %, 11.44 %, 3.44 %, 2.98 %, 2.10 %, 2.08 % in live seafood, raw/rare seafood, freshwater fish, raw meat, raw fowl, cooked meat in bulk, cold dishes, raw vegetable and fresh milk cakes, respectively. The detection rate of Vibrio parahaemclyticus from samples collected during August to October was much higher than that from April to June（P=0<0.01，x2=46.445）and the detection rate from samples collected from agricultural fairs was much higher than that from supermarkets（P=0.001<0.01，x2=10.252）. The carrying rate of tdh gene reached 3.66% while none of trh gene was found. The risk factor for Vibrio parahaemclyticus infection caused by eating raw and rare shellfish was 50 and 48, respectively, and the annual infection population was 4.42×104 and 2.21×104. The risk factor would decrease to zero if food could be cooked thoroughly. These foundings suggest that Vibrio parahaemclyticus contamination of various foods products in Zhejiang province is serious. Avoiding foods cross contamination, no eating raw or rare seafood and heat treatment before eating are all effective methods to decrease Vibrio parahaemclyticus infection.