The Surveys and Analysis on Incidence of Vibrio Parahaemolyticus in Workers of Food in Low Period of Food Poison in an Area of Shenzhen

OBJECTIVE To explore the carry level of vibrio parahaemolyticus for food practitioner in low period of food safety period. METHODS Use real-time PCR method to detect samples rapidly, the doubtful results which used real-time PCR to detect the corresponding samples. RESULTS 1 200 samples were tested and 9 positives were detected with positive rate of 0.8%. CONCLUSION In low period of food safety accident, the carrying rate of vibrio parahaemolyticus for food practitioner was 0.5%.