2017~2019年广东省动物性水产品7种致病微生物污染状况分析

目的 了解2017-2019年广东省水产品中7种致病菌的污染状况。方法 2017~2019年在广东省的17地市总共采集875份动物性水产品样品, 进行创伤弧菌、单核细胞增生李斯特氏菌、副溶血性弧菌、霍乱弧菌、溶藻弧菌、河弧菌以及沙门氏菌共7种致病菌的检测。结果 2017~2019年致病菌的总检出率为43.20%(378/875), 淡水产品致病菌检出率略高于海产品; 根据水产品类型分类, 致病菌在虾类和蟹类在均有较高的检出率。7种致病菌中, 副溶血性弧菌、溶藻弧菌和沙门氏菌检出率较高, 分别为41.16%, 17.26%, 12.50%。各地市均有不同程度致病菌检出, 其中茂名、清远的副溶血性弧菌检出较高; 广州和潮州的溶藻弧菌检出较高; 清远的沙门氏菌检出较高。结论 副溶血性弧菌是广东省水产品主要污染致病菌; 小餐饮和实体店中的致病菌检出率相对较高, 存在一定风险。应加强多种食品的致病菌监测, 针对性的提升对小型餐饮业的卫生管理, 以降低食源性致病菌感染的风险。

Analysis of the pollution status of 7 pathogenic microorganisms in animal aquatic products in Guangdong province from 2017 to 2019

Objective To investigate the contamination status of 7 pathogenic bacteria in aquatic products in Guangdong province from 2017 to 2019. Methods From 2017 to 2019, a total of 875 animal aquatic product samples were collected in 17 cities in Guangdong province for the detection of 7 kinds of pathogenic bacteria including Vibrio vulnificus, Listeria monocytogenes, Vibrio parahaemolyticus, Vibrio cholerae, Vibrio alginolyticus, Vibrio flurialis and Salmonella. Results From 2017 to 2019, the total detection rate of pathogenic bacteria was 43.20% (378/875), and the detection rate of pathogenic bacteria in freshwater products was slightly higher than that in seafood. According to the classification of aquatic products, the pathogenic bacteria had a higher detection rate in shrimp and crab. Among the 7 pathogenic bacteria, the detection rates of Vibrio parahaemolyticus, Vibrio alginolyticus and Salmonella were relatively higher, 41.16%, 17.26% and 12.50%, respectively. The rate of pathogenic bacteria in various cities were analyzed, among which the rates of Vibrio parahaemolyticus were higher in Maoming and Qingyuan, the rates of Vibrio alginolyticus were higher in Guangzhou and Chaozhou, and the rate of Salmonella was higher in Qingyuan. Conclusion Vibrio parahaemolyticus is the main pathogen contaminated in aquatic products in Guangdong province. The detection rate of pathogenic bacteria in small restaurants and offline stores is relatively higher than other situations. In order to reduce the risk of foodborne pathogens infection, it is necessary to strengthen the pathogenic bacteria monitoring of a variety of foods and improve the hygiene management of small restaurants.