2014年成都市动物性水产品及外环境中4种弧菌的 污染情况分析

摘要:目的　了解成都市动物性水产品及其外环境中部分弧菌（创伤弧菌、副溶血性弧菌、霍乱弧菌、溶藻弧菌）在养殖、销售、加工等各个环节中的分布和可能污染源，为风险评估提供可靠的基础数据。方法　选择有代表性的3个养殖场、3个销售场所和3家餐饮店，分别采集鲜活/非鲜活淡水鱼/海水鱼及鲜活鱼类的水体/水底沉积物，检测创伤弧菌、副溶血性弧菌、霍乱弧菌和溶藻弧菌。结果　成都市动物性水产品及其外环境中4种弧菌的总体检出率为38.8%，创伤弧菌、副溶血性弧菌、霍乱弧菌、溶藻弧菌的检出率分别为17.5%、29.1%、1.9%、5.8%；养殖场所、销售场所、餐饮环节中弧菌的检出率分别为14.7%、45.5%、55.6%；弧菌在鱼肠/鳃中的检出率（94.7%）高于在鱼肉中的检出率（32.5%），差异有统计学意义（χ2＝20.01，P＜0.001）；弧菌在非鲜活淡水鱼中的检出率（75.0%）高于鲜活淡水鱼（26.9%），差异有统计学意义（P＝0.033）；淡水水体和海水水体的平均盐度分别为0.19%、17.7%，平均钠含量分别为19.0 mg/L、3138.3 mg/L；弧菌阳性样品与阴性样品在温度、平均盐度和钠含量上的差异无统计学意义（t温度＝0.000，t盐度＝0.585，t钠＝0.540，P＞0.05）。结论　成都市动物性水产品及外环境中弧菌的检出率较高，发生食物中毒的风险较高，需要采取一系列措施以防止食物中毒的发生。

Vibrio vulnificus,Vibrio parahaemolyticus,Vibrio cholera and Vibrio alginolyticus in fish products and external environment of Chengdu City, 2014

Abstract: Objective To investigate the distribution of Vibrio vulnificus, Vibrio parahaemolyticus, Vibrio cholera and Vibrio alginolyticus in fish products and external environment of Chengdu City, and to provide bases for risk assessment for fish products. Methods Three farms, three merchandising locations and three restaurants are chosen to collect live/dead fresh water/sea water fishes, water and sediment. Vibrio vulnificus, Vibrio parahaemolyticus, Vibrio cholera and Vibrio alginolyticus were detected. Results The positive rates of the four vibrios are 38.8%, 17.5%, 29.1%, 1.9% and 5.8% for Vibrio vulnificus, Vibrio parahaemolyticus, Vibrio cholera and Vibrio alginolyticus, respectively. The occurrence of the four vibrios in farms, merchandising locations and restaurants are 14.7%, 45.5%, 55.6%, respectively. The positive rates of the four vibrios are higher in fish intestines/gills (94.7%) than in fish meat (32.5%) (χ2=20.01, P=0.000), higher in dead freshwater fish (75.0%) than in live freshwater fish (26.9%) (P=0.033). No correlation were found between the percentages of vibios-positive samples with water temperature, salinity, and Na ppm (tsalinity=0.585, tNa=0.540, P>0.05). Conclusion The occurrence of vibios are high in fishers and environments, which cause high risk of food-borne diseases, so some measures should be taken.