大连市不同海产品中副溶血性弧菌污染的健康风险分级研究  

Risk ranking of Vibrio parahaemolyticus in different categories of seafood in Dalian

作　　者：宋晓昀[1] 蔡特[2] 李瑞[1] SONG Xiaoyun;CAI Te;LI Rui(Dalian Center for Disease Control and Prevention,Liaoning Dalian 116021,China;Dalian Xigang District Center for Disease Control and Prevention,Liaoning Dalian 116011,China)

机构地区：[1]大连市疾病预防控制中心,辽宁大连116021 [2]大连市西岗区疾病预防控制中心,辽宁大连116011

出　　处：《中国食品卫生杂志》2018年第5期473-477,共5页Chinese Journal of Food Hygiene

基　　金：大连市医学科学研究计划项目(1711089)

摘　　要：目的对大连市不同海产品中副溶血性弧菌(Vibrio parahaemolyticus, VP)污染的健康风险进行分级和评价。方法 2017年1～10月,在大连市10个县市区分层随机采集4类944份常见海产品。依据GB 4789.7—2013《食品安全国家标准食品微生物学检验副溶血性弧菌检验》进行海产品中VP定量检测,使用实时荧光定量聚合酶链式反应(PCR)方法进行VP毒力基因检测;采用食物频率法获得各类海产品的消费量数据;利用专家咨询法获得海产品交叉污染和烹调习惯参数;采用快速微生物定量风险评估(sQMRA)方法,对4类海产品中致病性VP的健康风险进行分级。结果甲壳类导致人体感染致病性VP发病风险和年发病例数最高,分别为3.5×10^(-6)和2 799.3例。鱼类导致人体感染致病性VP发病风险和年发病例数居第二位,分别为1.1×10^(-6)和1 304.4例。海产品导致人群VP发病的主要途径为交叉污染。结论应关注大连市甲壳类中VP对人群的致病风险,重点控制海产品在加工处理过程中VP的交叉污染。Objective To evaluate the relative risk of Vibrio parahaemolyticus（VP） in different categories of seafood for population in Dalian. Methods Four categories of 944 seafood samples were randomly collected from 10 districts in Dalian. The quantitative detection of VP in seafood was carried out by national food safety standard（GB 4789.7-2013）. The virulence gene of VP was detected by the real-time fluorescent quantitative polymerase chain reaction（PCR）. Seafood intake was obtained by food frequency method. Parameters of cross-contamination and cooking habit of seafood were obtained by expert consultation. Risk ranking of VP in 4 kinds of seafood was calculated by swift quantitative microbiological risk assessment（sQMRA）. Results Crustacean had the highest per serving risk for pathogenic VP and the highest per annum cases among all the seafood categories, which was 3.5×10^（-6） and 2 799.3, respectively. Fish had the second highest per serving risk for pathogenic VP and the second highest per annum cases, which was 1.1×10^（-6） and 1 304.4, respectively. Cross-contamination was the main route that caused the incidence of VP. Conclusion Attention should be paid to the risk of VP caused by crustacean in the local area. Avoiding cross contamination was the key to reduce the risk of VP in seafood.

关 键 词：副溶血性弧菌 食源性致病菌 海产品 定量 风险分级 食品安全 

分 类 号：R155[医药卫生—营养与食品卫生学]