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目的 研究秋季鲜活鱼类致病性弧菌的数量及种类 ,探讨其与人类相关疾患的关系。方法 用Colwell的弧菌鉴定方法及计算机辅助数枝分类法鉴定了山东沿海秋季不同养殖水域的三种海养鱼类身体各部位存在的弧菌总数及种类。结果 在该样本中有 7种弧菌 ,它们是副溶血弧菌、创伤弧菌、溶藻胶弧菌、鳗弧菌、哈维氏弧菌、坎普氏弧菌和沙蚕弧菌。其肌肉、肠道及鳃部的弧菌总数 10 3 ～10 7cfu g呈梯级上升。结论 生食或进食未加工熟的海鲜食品有诱发食源性疾病的潜在危险
Objective To study the quantity and types of pathogenic Vibrio spp in fresh live fish in autumn and its relationship with human diseases. Methods The total number and species of Vibrio spp. Existing in three kinds of marine fish in different culture waters of Shandong coastal area in autumn were identified by the method of Colwell Vibrio identification and computer-assisted branch classification. Results There were 7 vibrios in this sample, which were Vibrio parahaemolyticus, Vibrio vulnificus, Vibrio alginolyticus, Vibrio anguillarum, Vibrio harveyi, Vibrio Campylobacter, and Vibrio albopictus. The muscle, gut and intestinal tract of the total number of Vibrio 10 3 ~ 10 7cfu g was risen. Conclusions Raw food or eating raw cooked seafood poses a potential risk of foodborne illness