This study aims at examining the contamination of coliform bacteria, Escherichia coli, Listeria monocytogenes, Vibrio vulnificus, and Vibrio cholerae, which carry extremely serious risks to the consumer health, in 700 seafood belonging to 4 different (raw sea fish, raw mussels, raw shrimp, and raw squid) categories. The total number of samples was determined as 700. When the obtained results were viewed in total, they were found to be 48.14%, 18.71%, 8.57%, and 3.42% for coliform bacteria, E. coli, L. monocytogenes, and V. vulnificus, respectively. V. cholerae, one of the factors studied, was not found. Conventional microbiological cultivation methods were used in the analysis stage as well as the real-time PCR method. This study aims at making a risk ranking modeling for consumer health based on product category and pathogens by interpreting the results of the analysis with statistical methods. According to the statistical analysis, significantly binary correlations were determined among some parameters that stimulate one another for reproducing. In the light of the obtained results of the study, it has been concluded that the studies of the most detailed examinations of the microbiological risks associated with seafood, forms of microbial pollution and microorganisms that cause deterioration in seafood and threaten consumer health and the path that their epidemiologies follow, are of primary importance to both protecting consumer health and obtaining safe and quality seafood.

中文翻译：

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海鲜中食源性病原体的存在和病原体的风险等级。

本研究旨在检查大肠菌群、大肠杆菌、单核细胞增生李斯特菌、创伤弧菌和霍乱弧菌在属于 4 个不同种类（生海鱼、生贻贝、生虾和生鱿鱼）类别。样品总数确定为700个。 综合查看所得结果，大肠菌群、大肠杆菌、单核细胞增生李斯特菌和V菌分别为48.14%、18.71%、8.57%和3.42% . 创伤，分别。霍乱弧菌，研究的因素之一，没有被发现。在分析阶段使用常规微生物培养方法以及实时PCR方法。本研究旨在通过用统计方法解释分析结果，为基于产品类别和病原体的消费者健康建立风险排名模型。根据统计分析，在一些相互刺激进行繁殖的参数之间确定了显着的二元相关性。根据研究结果得出的结论是，对与海产品相关的微生物风险、微生物污染的形式和导致海产品变质并威胁消费者健康的微生物进行了最详细的研究，并得出结论：他们的流行病学如下，