Baffone W, Pianetti A, Bruscolini F, Barbieri E, Citterio B
Istituto di Scienze Tossicologiche, Igienistiche ed Ambientali, University of Urbino, Italy.
Int J Food Microbiol. 2000 Mar 10;54(1-2):9-18. doi: 10.1016/s0168-1605(99)00189-0.
In this study, widely consumed fresh seafood products were examined for the presence of Vibrio spp. Thirteen percent of the samples examined were found to be contaminated with halophilic vibrios belonging to the species V. alginolyticus (81.48%), V. parahaemolyticus (14.8%) and V. cholerae non 0:1 (3.7%). A greater isolation frequency (18.9%) was found for mussels. Significant adhesiveness and strong cytotoxicity factors were revealed in a significant number of the Vibrio spp. isolated. These results confirm that the presence of Vibrio spp. in seafood products is common, and suggest that routine examination of such products for these pathogenic agents would be advisable.
在本研究中，对广泛消费的新鲜海产品进行了弧菌属检测。在所检测的样本中，13%被发现受到嗜盐弧菌污染，这些弧菌属于溶藻弧菌（81.48%）、副溶血性弧菌（14.8%）和非0:1群霍乱弧菌（3.7%）。贻贝的分离频率更高（18.9%）。在大量分离出的弧菌属中发现了显著的黏附性和强大的细胞毒性因子。这些结果证实海产品中弧菌属的存在很常见，并表明对此类产品进行这些病原体的常规检测是可取的。
