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目的了解甲型副伤寒沙门菌在牡蛎及其水体等环境中的存活情况,为防控食源性甲型副伤寒流行提供科学依据。方法用微生态方法观察甲型副伤寒沙门菌在带壳牡蛎活体、养殖海水、人工海水、市售新鲜去壳牡蛎整体及经均质打碎牡蛎中的存活时间。采用国标和mini VIDAS方法分离检测各种样品的甲型副伤寒沙门菌。结果甲型副伤寒沙门菌在带壳牡蛎活体中存活≥10 d,在养殖海水和人工海水中可存活≥15 d;其在去壳牡蛎整体室温情况下存活3 d,在4~8℃冰箱中存活4 d;在室温和冰箱中,去壳牡蛎碎体中甲型副伤寒沙门菌仅存活≤1 d。结论带壳牡蛎活体通过摄食经染菌的养殖水获取甲型副伤寒沙门菌,并使其在体内存活10 d以上,甲型副伤寒沙门菌在养殖海水和人工海水中存活时间更长。这提示我们,牡蛎等生食或半生食海产品一旦受甲型副伤寒沙门菌等病原的污染,有能力长期携带,是引起宁波市食源性伤寒、副伤寒疫情的原因食品。在室温中去壳牡蛎碎体中的甲型副伤塞沙门菌存活时间较短,是否与其体内某种酶类溶出,产生抑菌和杀菌作用有关,有待于进一步探讨。
Objective To understand the survival of Salmonella paratyphi A in oyster and its environment and provide a scientific basis for the prevention and control of foodborne Paratuberculosis. Methods The survival time of Salmonella paratyphi A in live, aquaculture seawater, artificial seawater, fresh whole shelled oyster and homogenized broken oyster were observed by microecological method. Using the national standard and mini VIDAS method for the detection of various samples of Salmonella paratyphi A. Results Salmonella paratyphi A survived for 10 d in the live oyster shellfish and survived for 15 d in both cultured seawater and artificial seawater. It survived for 3 d at room temperature of the whole shell oyster and was stored in a refrigerator at 4 ~ 8 ℃ Survived for 4 days. Salmonella paratyphi A only survived for less than 1 d at room temperature and in the refrigerator. Conclusions Salmonella paratyphi A is obtained from live-shelled oysters by ingesting the contaminated culture water and survives for more than 10 days in vivo. Salmonella paratyphi A survives longer in aquaculture and artificial seawater. This prompts us that oysters and other raw or semi-raw seafood once contaminated by the pathogen of Salmonella Paratyphi A, have the ability to carry long-term, is caused by foodborne typhoid and paratyphoid epidemic in Ningbo City food. Salmonella parahaemolyticus in the broken body of shell-broken oyster at room temperature has a relatively short survival time, whether it is related to the dissolution of some enzymes in its body and has antibacterial and bactericidal effects, which needs to be further explored.