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中国精品科技期刊2020

锦州笔架山海域海产品中副溶血弧菌的分子流行病学调查

樊晓琳, 张德福, 付绪磊, 刘雪飞, 孙嘉营, 白凤翎, 励建荣

樊晓琳, 张德福, 付绪磊, 刘雪飞, 孙嘉营, 白凤翎, 励建荣. 锦州笔架山海域海产品中副溶血弧菌的分子流行病学调查[J]. 食品工业科技, 2014, (16): 49-51. DOI: 10.13386/j.issn1002-0306.2014.16.001
引用本文: 樊晓琳, 张德福, 付绪磊, 刘雪飞, 孙嘉营, 白凤翎, 励建荣. 锦州笔架山海域海产品中副溶血弧菌的分子流行病学调查[J]. 食品工业科技, 2014, (16): 49-51. DOI: 10.13386/j.issn1002-0306.2014.16.001
FAN Xiao-lin, ZHANG De-fu, FU Xu-lei, LIU Xue-fei, SUN Jia-ying, BAI Feng-ling, LI Jian-rong. Molecular epidemiological investigation of Vibrio parahaemolyticus in seafoods surrounding coast of Bijiashan, Jinzhou[J]. Science and Technology of Food Industry, 2014, (16): 49-51. DOI: 10.13386/j.issn1002-0306.2014.16.001
Citation: FAN Xiao-lin, ZHANG De-fu, FU Xu-lei, LIU Xue-fei, SUN Jia-ying, BAI Feng-ling, LI Jian-rong. Molecular epidemiological investigation of Vibrio parahaemolyticus in seafoods surrounding coast of Bijiashan, Jinzhou[J]. Science and Technology of Food Industry, 2014, (16): 49-51. DOI: 10.13386/j.issn1002-0306.2014.16.001

锦州笔架山海域海产品中副溶血弧菌的分子流行病学调查

基金项目: 

“十二五”国家科技支撑计划项目(2012BAD29B06); 辽宁省食品安全重点实验室开放课题(LNSAKF2013018,LNSAKF2011040); 渤海大学博士科研启动项目(BSQD022);

详细信息
    作者简介:

    樊晓琳 (1989-) , 女, 硕士研究生, 研究方向:食源性病原微生物的检测、控制及致病机理。;

  • 中图分类号: R155.5

Molecular epidemiological investigation of Vibrio parahaemolyticus in seafoods surrounding coast of Bijiashan, Jinzhou

  • 摘要: 为了解锦州笔架山周边海域海产品中副溶血弧菌的污染状况,实验室随机采集了蓝圆鲹等共103份常见的海产品,按照GB/T 4789.7-2008及PCR方法对副溶血弧菌进行了分子流行病学调查。结果显示,随机抽检的103份样品中,检测出含副溶血弧菌的样品38份,检出率为37%。这表明,锦州笔架山周边海域常见海产品受副溶血弧菌污染十分严重,具有极大的食品安全隐患。 
    Abstract: In order to investigate the Vibrio paraheamolyticus pollution status in seafoods of Bijiashan surrounding coast, Jinzhou, one hundred and three seafoods were randomly sampled and then V. parahaemolyticus were identified according to the method of GB/T 4789.7-2008 combined with a PCR assay. Thirty-eight strains of V. parahaemolyticus were isolated from samples with a detection rate of 37%, which demonstrated that seafoods of Bijiashan surrounding coast were seriously polluted by V. parahaemolyticus and the consumers might encounter huge food safety hazards.
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  • 收稿日期:  2013-12-18

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