6 4 Vol. 6 No. 4 2015 4 Journal of Food Safety and Quality Apr., 2015 赵丽元 *, 秦峥, 吴世杰, 李寅生, 丁红雨 (, 116021) 摘要 : 目的,, 方法 2013 12 ~2014 1, 150,, 结果 150 9, 1, ( )10, ()1, 93.3%, 结论, 关键词 : ; ; ; Evaluation of contamination status and safety of pathogenic organisms in edible raw aquatic products in Liaoning province ZHAO Li-Yuan *, QIN Zheng, WU Shi-Jie, LI Yin-Sheng, DING Hong-Yu (Dalian Institute for Drug Control, Dalian 116021, China) ABSTRACT: Objective To investigate the contamination of pathogens of edible raw aquatic in Liaoning province, and provide accurate information for evaluation, analysis and management of the present food safety situation in Liaoning. Methods Totally 150 samples of edible raw aquatics were collected from all sizes of restaurants in Dalian, Panjin and Yingko of Liaoning province from December 2013 to January 2014. Salmonella, Shigella, Staphylococcus aureus, Listeria monocytogenes, Aerobic plate count, Coliform bacteria, Vibrio parahaemolyticus and parasite metacercaria were detected by the national food safety standards. Results Pathogenic microorganisms were detected, including 9 strains of Vibrio parahaemolyticus, 1 strain of Listeria monocytogenes, 10 strains of Staphylococcus aureus and 1 strain of Aerobic plate count. The qualified rate was 93.3%. Conclusion Edible raw aquatics were contaminated by prevalent pathogenic organisms in Liaoning province. It is necessary to strengthen the management of food hygienic and promulgate safe practices for edible raw aquatics. KEY WORDS: aquatic product; risk monitoring; pathogen; food safety 1 引言,,,, 基金项目 : ((2013)239) Fund: Supported by the Risk Monitoring of Edible Raw Aquatic Products in Liaoning Province ((2013)239) * 通讯作者 :,,, E-mail: liyuan0422@sohu.com *Corresponding author: ZHAO Li-Yuan, Pharmacist, Dalian Institute for Drug Control, Dalian 116021, China. E-mail: liyuan0422@sohu.com
4, : 1435 [1], [2] [3], 24.3% 13.1%,,,, 150,, ( ) () (), 2 材料与方法 2.1 材料 2.1.1 样品收集 ( ) 150 50, 33%; 63, 42%; 37, 25% 2 ( ), 148 40, 4 10,, 3 20 ( 1) 2.1.2 培养基和试剂 BPW; TTB; SC; BS; XLD; TSI; ; ; ; ; 3% ; ; 3% ; ; 3% ; ; 7.5%; Baird-Parker ; ; ; ; ; 10% ; LB1; LB2; ; ; 2.1.3 仪器 BAX Q7 ; VITEK COMPACT2 ; VIDAS30 2.2 方法 [4-11],, : ; ; ; ; ; ; ; 3 结果与分析 3.1 各致病菌的检出率 150, 8, 2 表 1 采样品种及数量 Talbe 1 The number and species of sampling / (( ) / ( ) / ( ) / 19 3 1 1 18 4 鮃 1 1 18 3 1 1 14 2 1 1 鮃 8 2 1 1 7 2 1 1 6 2 1 1 5 2 1 1 5 2 1 1 3 2
1436 6 表 2 检测结果统计表 Table 2 The statistic results of detection (%) 150 0 100.0 150 0 100.0 ( ) 140 10 93.3 141 9 94.0 149 1 99.3 () 2 1 50.0 () 2 0 100.0 150 0 100.0, (), 100%; 141, 9, 94.0%; 149, 1, 99.3%; ( )140, 10, 93.3%; ( )1, 1, 50.0%,,,, 3.2 不同品种的合格率 40, 4 10,,, 7, 3 3,,,, 72.2%,,,,, BAX Q7, VITEK COMPACT2, ( ) 3.3 不同规模的餐饮企业样品的检验结果 26, 17%; 23, 15%; 57, 38%; 32, 21%; 12, 8%, 4 4, 92%, 91%, 84% 81% 83%,,,,, ;,,,, Table 3 表 3 不同品种的样品合格率统计表 The statistic results of qualified rates from different species of samples () (%) 19(2) 89.5 2 0 0 18(2) 88.9 0 1 1 18(5) 72.2 1 4 0 14(1) 92.9 1 0 0 8(1) 87.5 1 0 0 7(1) 85.7 1 0 0
4, : 1437 Table 4 表 4 不同规模的餐饮企业样品的合格率统计表 The statistic results of qualified rates from the samples of different sizes of the catering enterprises () (%) 26(2) 92.3 2 0 0 0 23(2) 91.3 0 1 0 1 57(9) 84.2 8 1 0 0 32(6) 81.2 0 5 1 0 12(2) 83.3 0 2 0 0 3.4 近海 远海及淡水样品的检验结果 100, 67%; 38, 25%; 12, 8%, 5 38 3, 92.1%; 12 1, 91.7%; 100, 9, 6, 1, 1, 83.0%,,,,,,, GB 4789.10-2010,, BP,,,,,,,,,,,, 3.5 甲壳类 软体动物类及鱼类水产品的检验结果 64, 43%; 15, 10%; 71, 47%, 6 6,,, 81.2%;,, 88.7%;,, 1, 93.3%,, 3.6 分析,,,,, (), ( )( ),,,,,,,,,,, [3,12] [13],,
1438 6 Table 5 表 5 近海 远海及淡水样品各个项目合格率结果 The statistic results of qualified rates from the samples of offshore, far from the sea and fresh water () (%) 12(1) 91.7 1 0 0 0 100(17) 83.0 6 9 1 1 38(3) 92.1 3 0 0 0 Table 6 表 6 甲壳类 软体动物类及鱼类水产品检验结果 The statistic results of qualified rates from the samples of crustaceans, pelecypoda and fish aquatic products () (%) 64(12) 81.2 3 8 1 0 15(1) 93.3 0 1 0 0 71(8) 88.7 7 0 0 1, 150 129, 86% 82%, 86%, 92% 6% ; 1,, 0.6%;, 0%; 6%; 12%; ( ) 2, 1, 50%,,, : 2008~2009 14.78% [14], 2010 16.94% [15], 2009~2012 10.58% [16], 2011~2012 5.0%, 1.2% [17],,,,,,, 参考文献 [1] Heinitz ML, Ruble RD, Wagner DE, et al. Incidence of salmonella in fish and seafood [J]. J Food Rort, 2000, 63: 579 592. [2],,,. [J]., 2006, 22(4): 449 450. Dai CF, Fang YY, Yan JW, et al. Evaluation of contaminative status and safety of prevalent pathogenic organisms in edible raw aquatic products [J]. China J Public Health, 2006, 22(4): 449 450. [3],,,. 2010 [J]., 2011, 6: 36 39. Lin TH, Zu WJ, Gou Q, et al. Evaluation of contaminative status and safety of food-borne pathogens in edible raw aquatic products in Guangdong in 2010 [J]. Travel Med Sci, 2011, 6: 36 39. [4] GB 4789.4-2010 [S]. GB 4789.4-2010 Food Microbiological Examination:Salmonella [S]. [5] GB 4789.30-2010 [S] GB 4789.30-2010 Food Microbiological Examination:Listeria monocytogenes [S]. [6] GB/T 4789.7-2008 [S]. GB/T 4789.7-2008 Microbiological examination of food hygiene-examination of Vibrio parahaemolyticus [S]. [7] GB 4789.5-2012 [S]. GB 4789.5-2012 Food Microbiological Examination:Shigella [S]. [8] GB 4789.10-2010 [S] GB 4789.10-2010 Food Microbiological Examination: Staphylococcus aureus [S].
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