梭子蟹及牡蛎中致病性弧菌的研究

目的 研究海鲜食品中致病性弧菌的存在及分布状况。方法 用ColwellRR，徐怀如的弧菌鉴定分类法及计算机辅助数枝分类法分离鉴定了山东沿海秋季不同养殖水域的梭子蟹和牡蛎的不同部位存在的弧菌总数及种类。结果 鲜活梭子蟹和牡蛎体内存在副溶血弧菌，创伤弧菌等6种致病性弧菌，其肉体及胃鳃部位弧菌总数从10^3-10^6cfu/g不等，结论 生食或进食未加工熟的海鲜食品潜在的食物中毒的危险性较大，应大力提倡健康科学的饮食观念。

A study on pathogenic vibrios of crub and oyster

Objective To investigate the sanitation condition of seafood especially the occurrence and distribution of pathogenic vibrio in them. Methods The total number and species of vibrio in various parts of cultured crab and oyster in the different coastal waters of Shandong Province in autumn were studied by using R.R. Cowell 's and Xu Huaishu's methods of vibrio's characteristic tests and numerical taxonomy by using computer. Results There are six species of vibrio in the samples such as V. paraheamolyticus, V. vulnificus, et al. The total number in muscle, intestines and gills of the samples rises up from 103 to 106cfu/g. Conclusion The results highlighted the potential risks of food poisoning associated with raw or under cooked seafood. So, we should advocate the healthy and scientific idea of diet.