2010-2014年烟台市即食生食动物性水产品中食源性致病菌污染状况调查

doi:10.3969/j.issn.1006-3110.2016.12.009

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摘要目的了解烟台市售即食生食水产品中致病菌的污染状况,分析其概率分布特征,为烟台市生食水产品中致病菌的膳食风险评价和监管提供依据。方法采用随机采样方法,2010-2014年每年的4-12月份对烟台市5区的部分餐饮单位、大型超市的7类282份生食水产品采样,依据GB4789相关规定,进行副溶血弧菌、金黄色葡萄球菌、沙门菌、单增李斯特菌、大肠杆菌O157H7 的检测,@Risk5.5软件进行数据拟合。结果 2010-2014年烟台市售生食水产品中存在副溶血弧菌和单增李斯特菌的污染,总体污染率分别为20.57％、1.77％。腹足类、棘皮类、贝类、甲壳类、鱼类、头足类和其他类等7类生食水产品中均有副溶血弧菌的污染,污染率分别为38.89%、25.00%、23.65%、20.00%、16.67%、6.67%、5.00%,各类间比较,差异无统计学意义(χ²＝11.45,P=0.075)。@Risk拟合结果表明VP总体概率分布为正态分布,棘皮类、头足类和海肠、海蜇概率分布为常规贝塔分布;贝类为极值分布,腹足类为均匀分布,甲壳类为逻辑斯谛分布,鱼类为辛普森分布。4-12月份样本均存在副溶血弧菌的污染,7-9月份污染水平最高(33.02%),与4-6月份(16.09%)和10-12月(10.11%)相比,差异有统计学意义(χ²＝17.08,P=0.00020)。4-6月份和10-12月份VP污染值概率分为辛普森分布;7-9月份则为指数分布。流通环节产品中副溶血弧菌的污染率(22.58%)与餐饮环节(19.58%)比较,差异无统计学意义(χ²＝0.34,P=0.56);餐饮环节中小型餐馆的样本污染率(42.86%)高于中型(21.05%)和大型餐馆(16.39%),各类间差异有统计学意义(χ²＝21.28,P=0.000092),拟合污染数值的概率分布各不相同。结论 2010-2014年烟台市售即食生食水产品主要存在副溶血性弧菌的污染,污染值概率分布呈现多样化特征。建议从原料、贮运以及加工环节溯源、构建和实施HACCP管理体系,保障其卫生质量。

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关键词 ：生食水产品, 食源性致病菌, 污染, 概率分布

Abstract：Objective To investigate the contamination situation of food-borne pathogens among edible raw aquatic products sold in Yantai City, to analyze their probability distribution features so as to provide a basis for dietary risk assessment and supervision of food-borne pathogens in edible raw aquatic products in Yantai City. Methods Totally, 282 samples were randomly sampled from 7 categories of edible raw aquatic products in some restaurants and supermarkets in 5 districts of Yantai City from April to December each year during 2010-2014. Vibrio parahaemolyticus, Staphylococcus aureus, Salmonella, Listeria monocytogenes and Escherichia coli O157 H7 were detected based on the relevant provisions of National Food Safety Standard GB 4789. The @Risk5.5 software was employed for data fitting. Results The edible raw aquatic products sold in Yantai City during 2010-2014 were contaminated by Vibrio parahaemolyticus and Listeria monocytogenes, with the overall contamination rates of 20.57% and 1.77% respectively. 7 categories of edible raw aquatic products, including gastropods, echinoderms, shellfishes, crustaceans, fishes, cephalopods and others were contaminated by Vibrio parahaemolyticus, with the contamination rates of 38.89%, 25.00%, 23.65%, 20.00%, 16.67%, 6.67% and 5.00% respectively, and the contamination rates were not significantly different among various categories (χ²=11.45,P=0.075). The @Risk fitting showed that the overall probability distribution of Vibrio parahaemolyticus was RiskNormal, the probability distribution of echinoderms, cephalopods, Chinese penis fish and jellyfish was RiskBetaGeneral and that of shellfishes, gastropods, crustaceans and fishes was RiskExtvalue, RiskUniform, RiskLogistic and RiskTriang espectively. The samples collected from April to December were all contaminated by Vibrio parahaemolyticus. The samples collected from July to September had the highest contamination rate (33.02%), which was significantly higher than those of the samples collected from April to June (16.09%) and from October to December (10.11%, χ²=17.08, P=0.00020). The probability distribution of Vibrio parahaemolyticus contamination data from April to June and from October to December was RiskTriang, while that from July to September was RiskExpon. No statistically significant difference was found in the contamination rate of Vibrio parahaemolyticus in the products from supermarkets and from restaurants (22.58% vs. 19.58%, χ²=0.34, P=0.56). The contamination rate of Vibrio parahaemolyticus was higher in the samples from small-to-medium-sized restaurants (42.86%) than in those from medium-sized (21.05%) and large (16.39%) restaurants, with statistically significant differences (χ²＝21.28, P=0.000092), and their probability distribution of contamination data was different. Conclusions The edible raw aquatic products sold in Yantai City in 2010-2014 are mainly contaminated by Vibrio parahaemolyticus, and the probability distribution of contamination data presents diversified characteristics. Strengthening the process management through tracing sources, storage and transportation, and processing, as well as by constructing and implementing HACCP management system are conducive to ensuring the quality of edible raw aquatic products.

Key words： Edible raw aquatic product Food-borne pathogen Contamination Probability distribution

收稿日期: 2016-05-17

R155.5

基金资助:2013年烟台市科学技术发展计划项目(2013WS258)

作者简介: 宫春波(1971-),男,山东高青人,硕士,副主任技师,研究方向食品安全、食品卫生检验。

引用本文:

宫春波, 王朝霞, 董峰光. 2010-2014年烟台市即食生食动物性水产品中食源性致病菌污染状况调查[J]. 实用预防医学, 2016, 23(12): 1440-1443. GONG Chun-bo, WANG Zhao-xia, DONG Feng-guang. Contamination status of food-borne pathogens in edible raw aquatic products in Yantai City, 2010-2014. , 2016, 23(12): 1440-1443.

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