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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/30049


    標題: 南部水體與水產微生物汙染之調查 –以Aeromonas Spp. 為例
    The investigation of microbial contamination of Water and Seafood in the southern Taiwan - A Case Study of Aeromonas Spp.
    作者: 石崇惠
    貢獻者: 環境資源管理系
    許菁珊
    關鍵字: 水體
    水產
    產氣單胞菌
    Water
    Seafood
    Aeromonas spp.
    日期: 2016
    上傳時間: 2016-12-21 15:32:50 (UTC+8)
    摘要: 本研究為瞭解台灣南部不同水體及水產之微生物汙染情形,主要以產氣單胞菌為主要試驗菌種,並監測水體品質及進行菌種鑑定。研究結果顯示水體中除海水外,其餘水體皆含有產氣單胞菌屬,其經人為、動物活動後之水體其產氣單胞菌屬檢出率高達9.58 ± 0.51 LOG CFU/100mL以上。水體與水產在本研究中皆發現有致病菌微生物,以Aeromonas Agar所培養出的菌落,進行純化菌種鑑定後,其鑑定結果檢測出在水體及水產當中皆含有產氣單胞菌屬中的A. hydrophila、A. caviae、A. sobria等致病性較高之菌種,其中貝類之蛤蜊及牡蠣,有檢測到A. dhakensis及S. enterica;而水體菌種鑑定之結果發現養殖漁塭場、汙水廠之中間處理水及池塘水體中發現A. hydrophila、A. caviae及A. sobria等產氣單胞菌屬,一般環境水體當中並僅二仁溪水體發現A. caviae之菌種,其檢出率達10.87%;在餐廳所販售之生魚片,因保存方式不當,容易遭多種致病性微生物汙染,包含A. caviae、A. hydrophila、A. media等致病性微生物。而水體添加50 mg/L之二氧化氯,可對水體當中的細菌、大腸桿菌、產氣單胞菌有效抑制微生物,其大腸桿菌及產氣單胞菌效果較為顯著,殺菌率可達99.99%。關鍵詞:水體、水產、產氣單胞菌
    This study was to investigate the microbial contamination extent of different waters and seafood in southern Taiwan. Aeromonas spp. was selected as the target microbial genus in this study. Tests were carried out to monitor water quality and identify microbial strains. The results showed that except seawater, all other water bodies contained Aeromonas spp., with a value higher than 9.58 ? 0.51 log CFU/100 mL after human or animal activities. It was found that all the water and seafood tests contained microbial pathogens. Colonies, cultured on Aeromonas Agar, were purified for strain identification, and highly pathogenic strains of Aeromonas, A. hydrophila, A. caviae, and A. sobria were detected in all waters and seafood. In particular, A. dhakensis and S. enterica were found in shellfish such as clams and oysters. A. hydrophila, A. caviae, and A. sobria were identified from fish farms, ponds, and treatment units in sewage plants. In general waters, A. caviae was only found in the Erren River with a detection ratio of 10.87%. Due to improper storage, sashimi sold in restaurants could be polluted by a variety of pathogenic microorganisms, namely A. caviae, A. hydrophila, and A. media. Adding 50 mg/L of chlorine dioxide to water samples could effectively inhibit the growth of bacteria. Especially for E. coli and Aeromonas, the efficiency was 99.99%.Keywords: water, Seafood, Aeromonas spp.
    Appears in Collections:[環境資源管理系(所)] 博碩士論文

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