生食水产品中金黄色葡萄球菌和副溶血性弧菌的监测

目的为完善生食水产品中金黄色葡萄球菌和副溶血性弧菌的监测方法提供依据。方法在生食水产品的监测中,金黄色葡萄球菌分别采用GB 4789.10-2010第一法,第二法,第三法进行监测,副溶血性弧菌采用GB/T 4789.7-2008进行监测,同时结合仪器进行筛选和鉴定。结果生食水产品中金黄色葡萄球菌采用第二法检出率为3.3%,第三法检出率为6.7%,可见采用第三法检出率较高;生食水产品中副溶血性弧菌的监测,检出率为6.0%,同时发现粪肠球菌、普通变形菌群/彭氏变形菌、海藻希瓦氏菌、雷氏普罗威登斯菌可干扰副溶血性弧菌的筛选,在使用仪器进行筛选或鉴定时,经常会出现一些假阳性和假阴性的情况,因此在采用仪器的同时需进行手动筛选和鉴定,并以手动检测结果为准。结论生食水产品的监测方法需进一步完善,生食水产品的卫生状况需不断加强。

Monitoring of Staphylococcus aureus and Vibro parahaemolyticus in edible raw aquatic products

Abstract: In the monitoring of edible raw aquatic product,Staphylococcus aureus in third method was used to quantitatively examine the detection rate higher than in the second method; Vibrio parahaemolyticus in check, Enterococcus faecalis, Proteus vulgaris group/Proteus penneri, Shewanella algae and Providencia rettgeri can interfere with screening.Vibrio parahaemolyticus in the use of instruments for screening or identifying, there will be some false positive and false negative, so manual screening and identification at the same time by instrument are essential,and manual inspection results shall prevail.