【摘要】 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。更多还原

【Abstract】 Objective To understand the contamination of vibrio parahaemolyticus in marine products,prepared foods and kitchen envionment and the vibrio parahaemolyticus carriors in cooks contacting prepared foods in Hangzhou,and provide scientific evidence for preventing and controlling vibrio parahaemolyticus food poisoning.Methods Samples were analyzed according to Chinese national standard GB/T4789.7-2003.Results 49 strains were detected among 431 marine pruducts,2 strains among 77 prepared foods,24 strains among 403 environmental swabs,and 1 strains among 300 cook faeces.The positive rates were 11.37%,2.60%,5.96% and 0.33% respectively.Conclusion Vibrio parahaemolyticus existed to a certain extent in marine products,prepared foods and kitchen environment in Hangzhou,however the vibrio parahaemolyticus carriors rate in cooks contacting prepared foods in Hangzhou is amazingly low.更多还原