Kudaka Jun, Itokazu Kiyomasa, Taira Katsuya, Nidaira Minoru, Okano Sho, Nakamura Masaji, Iwanaga Setsuko, Tominaga Masaya, Ohno Atsushi
Department of Biological Sciences, Okinawa Prefectural Institute of Health and Environment, Okinawa, Japan.
Shokuhin Eiseigaku Zasshi. 2008 Feb;49(1):11-5. doi: 10.3358/shokueishi.49.11.
Caulerpa lentillifera is a kind of edible seaweed, known as 'sea grape' or 'green caviar'. It is used in fresh salads. However, it is sensitive to low temperature and osmotic pressure, and is easily spoilt by storage in a refrigerator or washing with tap water. That is the reason why it is difficult to prevent food poisoning, especially due to Vibrio parahaemolyticus. In this study we investigated of marine bacteria and V. parahaemolyticus in C. lentillifera and cultured them in order to develop effective control of bacteria in commercial farms. The sixteen farms in the Okinawa Islands were investigated from August to September in 2006. A total of 176 samples were collected from eleven points during the cultivation processes and from the products. About 10(3) cfu/mL of marine bacteria were detected in the seawater used in the tank culture, but after cultivation of C. lentillifera the number had increased to about 10(6) cfu/mL. The number of marine bacteria in C. lentillifera did not change significantly through the process of planting to the final product (about 10(7) cfu/g). V. parahaemolyticus was detected in seawater from all processes and C. lentillifera was isolated from 56% of seawater, 25% of seed-stocks, and 18.8% of product samples, though but thermostable direct hemolysin gene was not detected from enrichment cultures or isolated V. parahaemolyticus strains. These results indicate that for prevention of food poisoning by V. parahaemolyticus in C. lentillifera, it is important to establish a suitable sterilization procedure for each process.
石莼是一种可食用海藻，被称为“海葡萄”或“绿鱼子酱”。它用于制作新鲜沙拉。然而，它对低温和渗透压敏感，储存在冰箱中或用自来水冲洗很容易变质。这就是难以预防食物中毒的原因，尤其是由副溶血性弧菌引起的食物中毒。在本研究中，我们调查了石莼中的海洋细菌和副溶血性弧菌，并对它们进行培养，以便在商业养殖场有效控制细菌。2006年8月至9月对冲绳岛的16个养殖场进行了调查。在养殖过程中和产品中，从11个点共采集了176个样本。在水槽养殖所用的海水中检测到约10³ cfu/mL的海洋细菌，但在石莼养殖后数量增加到约10⁶ cfu/mL。石莼中的海洋细菌数量从种植到最终产品（约10⁷ cfu/g）的过程中没有显著变化。在所有过程的海水中都检测到了副溶血性弧菌，从56%的海水、25%的种苗和18.8%的产品样本中分离出了副溶血性弧菌，不过在富集培养物或分离出的副溶血性弧菌菌株中未检测到耐热直接溶血素基因。这些结果表明，为预防石莼中副溶血性弧菌引起的食物中毒，为每个过程建立合适的灭菌程序很重要。
