National Institute for Public Health and the Environment, Laboratory for Zoonoses and Environmental Microbiology, BA Bilthoven, The Netherlands.
J Food Prot. 2010 Apr;73(4):734-8. doi: 10.4315/0362-028x-73.4.734.
Vibrio parahaemolyticus is a common cause of shellfish-related gastroenteritis all over the world. V. parahaemolyticus and Vibrio alginolyticus have previously been detected in water samples from the Oosterschelde, a large inlet on the North Sea, which is used for both recreational purposes and shellfish production. In 2006, oysters (Crassostrea gigas) from a noncommercial oyster bed in the Oosterschelde and oysters bought in Dutch fish shops were tested for the presence of pathogenic Vibrio species; in 2007 and 2008, oysters (C. gigas) and mussels (Mytilus edulis) from Oosterschelde production areas were examined. Total Vibrio numbers were related to water temperatures to study joint patterns. Vibrio was found in oysters and mussels from the production areas, and levels ranged from 6 to 622 most probable number (MPN) per g in oysters and 6 to 62 MPN/g in mussels. Vibrio levels in oysters from fish shops were 231 to >333 MPN/g, whereas levels in noncommercial oysters ranged from 231 to >2,398 MPN/g. About 80% of the isolated strains were V. alginolyticus, and approximately 10% were identified as V. parahaemolyticus. Vibrio counts in shellfish samples increased with increasing water temperature and declined when water temperatures dropped; Vibrio was not detected when water temperatures declined to <13.5 degrees C. Based on the obtained results and the known high V. parahaemolyticus dose (>10(4) cells per serving of oysters) required for infection, it is concluded that the risk of gastrointestinal infections with V. parahaemolyticus through consumption of shellfish from the Oosterschelde production sites is presumably low.
副溶血性弧菌是一种常见的食源性疾病病原体，可引起腹泻和呕吐等胃肠道症状。副溶血性弧菌和溶藻弧菌以前在北海的一个大型入口奥斯特尔代克（Oosterschelde）的水样中被检测到，该地区既用于娱乐目的，也用于贝类生产。2006 年，对奥斯特尔代克非商业性牡蛎床和荷兰鱼店购买的牡蛎中是否存在致病性弧菌进行了检测；2007 年和 2008 年，对奥斯特尔代克生产区的牡蛎（巨蛎）和贻贝（贻贝）进行了检测。为了研究联合模式，将总弧菌数量与水温相关联。在生产区的牡蛎和贻贝中发现了弧菌，牡蛎中的含量范围为每克 6 至 622 个最可能数（MPN），贻贝中的含量范围为每克 6 至 62 MPN/g。鱼店牡蛎中的弧菌含量为 231 至>333 MPN/g，而非商业性牡蛎中的含量范围为 231 至>2398 MPN/g。约 80%的分离株为溶藻弧菌，约 10%被鉴定为副溶血性弧菌。贝类样本中的弧菌计数随着水温的升高而增加，当水温下降时则下降；当水温降至<13.5°C 时，未检测到弧菌。根据获得的结果和已知的副溶血性弧菌感染所需的高剂量（每 1 份牡蛎中超过 10^4 个细胞），可以得出结论，通过食用奥斯特尔代克生产区的贝类，感染副溶血性弧菌引起胃肠道感染的风险很低。
