Wu Kui, Zou Dazhao, Long Yongyan, Xue Lin, Shuai Shufen, Tian Feiyan, Li Mei, Fan Guoyin, Zheng Yangyun, Sun Xiangrong, Wang Wei, Wang Li, Ni Xiansheng, Zhang Xiaoling, Fan Yibing, Li Hui
The Collaboration Unit for State Key Laboratory of Infectious Disease Prevention and Control, Jiangxi Provincial Health Commission Key Laboratory of Pathogenic Diagnosis and Genomics of Emerging Infectious Diseases, Nanchang Center for Disease Control and Prevention, Nanchang, China.
Jiangxi Provincial Key Laboratory of Preventive Medicine, School of Public Health, Jiangxi Medical College, Nanchang University, Nanchang, China.
Front Microbiol. 2024 Aug 14;15:1388658. doi: 10.3389/fmicb.2024.1388658. eCollection 2024.
Crayfish () are economically important freshwater crustaceans. With the growth of the crayfish industry, the associated food-safety risks should be seriously considered. Although is commonly recognized as a halophilic foodborne pathogen associated with seafood, it has been found to be a major pathogen in crayfish-associated food poisoning cases. In this study, the contamination level in crayfish production-sale chain was investigated using crayfish and environmental samples collected from crayfish farms and markets. Serious contamination (detection rate of 66%) was found in the entire crayfish production-sale chain, while the contamination level of the market samples was extremely high (detection rate of 92%). The detection rate of crayfish surface was similar to that of whole crayfish, indicating that crayfish surface was important for contamination. The simulation experiments of crayfish for sale being contaminated by different sources were performed. All the contamination sources, containing positive tank, water, and crayfish, were found to be efficient to contaminate crayfish. The crayfish tank displayed the most significant contaminating role, while the water seemed to inhibit the contamination. The contamination extent of the crayfish increased with the number of cells the tank carried and the contact time of the crayfish and the tank, but decreased with the time that the crayfish were maintained in the water. It was also confirmed that the crayfish surface was more susceptible to contamination than the crayfish intestine. Furthermore, the adsorption of onto the crayfish shell was analyzed. Over 90% of the cells were adsorbed onto the crayfish shell in 6 h, indicating a significant adsorption effect between and the crayfish shell. In conclusion, within a water-free sale style, the fresh crayfish for sale in aquatic products markets uses its shell to capture cells from the abundant environments. The contamination in crayfish for sale exacerbates the crayfish-associated food-safety risk. This study sheds light on control and prevention in crayfish industry.
小龙虾是具有重要经济价值的淡水甲壳类动物。随着小龙虾产业的发展，与之相关的食品安全风险应得到认真考虑。虽然[具体病原体名称]通常被认为是一种与海鲜相关的嗜盐食源性病原体，但它已被发现是小龙虾相关食物中毒事件中的主要病原体。在本研究中，利用从小龙虾养殖场和市场采集的小龙虾及环境样本，对小龙虾生产销售链中的[具体病原体名称]污染水平进行了调查。在整个小龙虾生产销售链中发现了严重的[具体病原体名称]污染（检出率为66%），而市场样本的[具体病原体名称]污染水平极高（检出率为92%）。小龙虾表面的[具体病原体名称]检出率与整只小龙虾相似，表明小龙虾表面对[具体病原体名称]污染很重要。进行了小龙虾在售时被不同[具体病原体名称]来源污染的模拟实验。所有污染源，包括阳性水箱、水和小龙虾，都被发现能有效污染小龙虾。小龙虾水箱表现出最显著的污染作用，而水似乎能抑制[具体病原体名称]污染。小龙虾的污染程度随着水箱中[具体病原体名称]细胞数量以及小龙虾与水箱的接触时间增加而增加，但随着小龙虾在水中停留时间的延长而降低。还证实小龙虾表面比小龙虾肠道更容易受到[具体病原体名称]污染。此外，分析了[具体病原体名称]在小龙虾壳上的吸附情况。6小时内超过90%的[具体病原体名称]细胞吸附在小龙虾壳上，表明[具体病原体名称]与小龙虾壳之间有显著的吸附作用。总之，在无水销售模式下，水产品市场在售的鲜活小龙虾利用其外壳从丰富的环境中捕获[具体病原体名称]细胞。在售小龙虾中的[具体病原体名称]污染加剧了与小龙虾相关的食品安全风险。本研究为小龙虾产业中[具体病原体名称]的控制和预防提供了思路。
