浙江省生食牡蛎中副溶血性弧菌的风险评估  

Risk Assessment of Vibrio Parahaemolyticus in Raw Oysters in Zhejiang

作　　者：邵玉芳[1] 汪雯[1] 章荣华[2] 姚仙珍[1] 应义斌[1] 

机构地区：[1]浙江大学生物系统工程系,杭州310029 [2]浙江省疾病预防控制中心,杭州310051

出　　处：《中国食品学报》2010年第3期193-199,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省科技计划重点项目(2008C22053);杭州市科技攻关项目(20080632B17)

摘　　要：副溶血性弧菌(Vibrio parahaemolyticus,VP)作为浙江省食物中毒的重要病原菌,广泛分布于近海岸的海水、海底沉积物和贝类中。本文结合预测微生物学和微生物风险评估的方法,针对浙江省生食牡蛎中的副溶血性弧菌开展定量风险评估,包括危害识别、危害特征描述、暴露评估和风险特征描述等4个部分。将暴露评估分为捕获期和捕获后2个模块,推测因食用VP污染的生牡蛎而导致疾病发生的危险,并对各相关因素进行高级敏感性分析。结果表明,夏季牡蛎中的VP密度最高,达到2.28lgg-1;未采取缓解措施时春、夏、秋、冬四季因生食牡蛎引起的VP平均感染率分别为8.76×10-5g-1、2.30×10-3g-1、2.08×10-4g-1、2.53×10-7g-1;采用温和的热处理、冷冻处理和快速冷藏等3种缓解措施,其中温和的热处理效果最好,可以使危险性最高的夏季感染率降低4个数量级,其余两种措施效果相似,约下降2～3个数量级。To be a kind of human pathogen which widely distributes in marine environment,Vibrio parahaemolyticus （VP） is frequently isolated from a variety of raw seafoods,particularly shellfish,which could lead to an acute gastroenteritis.Food risk analysis is the scientific basis for establishment of food standards and food safety management.Based on the standard procedure of risk assessment which involves hazard identification,hazard characterization,exposure assessment and risk characterization,and combined with the predictive microbiology,the risk of Vibrio parahaemolyticus was assessed in raw oysters in Zhejiang in this article.According to the procedure,two models were set up,including harvest model and post harvest model,which can be applied in predicting the risk associated with the consumption of VP contaminated oysters.Finally,advanced sensitivity analysis was made on each related factor.The result showed that density of VP in raw oysters is 2.28 lg/g in summer,which is the highest in the four seasons.The risk associated with the consumption of VP-contaminated raw oysters can be 8.76×10^-5/g,2.30×10^-3/g,2.08×10^-4/g,2.53×10^-7/g for spring,summer,autumn and winter,respectively.The result also showed that the illness risk can be reduced by 4 orders of magnitude with the mild heat treatment,which is the best method among the mild heat treatment,freeze treatment and quick refrigeration.The illness risk can be reduced by 2-3 orders of magnitude with the latter two treatments.

关 键 词：生食牡蛎 副溶血性弧菌 风险评估 浙江省 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]