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目的了解杭州市食品和菜肴加工环节副溶血性弧菌污染状况及冷菜间厨师粪便带菌情况,为防制副溶血性弧菌食物中毒提供科学依据。方法依据国家标准GB/T4789.7-2003进行检验。结果431份海产品检出副溶血性弧菌49份,检出率为11.37%;77份冷菜检出2份,检出率为2.60%;403份加工环节采样样品检出24份,检出率为5.96%;300份冷菜间厨师粪便检出1份,检出率为0.33%。结论杭州市海产品、冷菜和菜肴加工环节均存在不同程度的副溶血性弧菌污染;冷菜间厨师粪便带菌率较低。
Objective To understand the contamination status of Vibrio parahaemolyticus in food and food processing sectors and the carriage of chef faeces in cold dishes in Hangzhou and provide a scientific basis for the prevention of Vibrio parahaemolyticus food poisoning. Methods According to the national standard GB / T4789.7-2003 for testing. Results In the 431 seafood samples, 49 strains of Vibrio parahaemolyticus were detected, with a detection rate of 11.37%; 77 samples of cold vegetables were detected, with a detection rate of 2.60%; 403 samples of 24 processing samples were detected, A rate of 5.96%; 300 copies of chef cold dish between the detection of a feces, the detection rate was 0.33%. Conclusions There is some degree of Vibrio parahaemolyticus contamination in seafood, cold dishes and dishes in Hangzhou.