我国沿海城市麻痹性贝类毒素污染及膳食暴露评估  

Paralytic shellfish poisoning contamination status and dietary exposure assessment in coastal cities of China

作　　者：翁琴(综述) 周标(审校)[2] WENG Qin;ZHOU Biao(School of Public Health,Hangzhou Medical College,Hangzhou,Zhejiang 310000,China;Zhejiang Provincial Center for Disease Control and Prevention,Hangzhou,Zhejiang 310051,China)

机构地区：[1]杭州医学院公共卫生学院,浙江杭州310000 [2]浙江省疾病预防控制中心,浙江杭州310051

出　　处：《预防医学》2023年第6期501-505,共5页CHINA PREVENTIVE MEDICINE JOURNAL

基　　金：国家卫生健康委员会科研基金(WKJ-ZJ-1917)。

摘　　要：麻痹性贝类毒素(PSP)污染威胁人类健康。本文对2007—2022年我国沿海城市贝类PSP污染和居民膳食暴露评估相关的研究文献进行综述,分析渤海、黄海、东海和南海不同海域的PSP污染状况、影响因素和膳食暴露评估进展,发现渤海和南海海域贝类PSP污染水平相对较高且与季节、水温等因素造成的赤潮密切相关;目前PSP膳食暴露评估常采用点评估的急性暴露评估模型,多数地区居民PSP膳食暴露风险在可接受范围内。今后应继续加强贝类PSP的污染状况监测,同时在膳食暴露风险评估研究中应充分考虑加工因子等参数的影响,使结果更加精准。Paralytic shellfish poisoning contamination is a threat to human health.Based on review of research articles pertaining to paralytic shellfish poisoning contamination in shellfishes and assessment of dietary exposure to paralytic shellfish poisoning in coastal cities of China from 2007 to 2022,the article describes the status of paralytic shellfish poisoning contamination,influencing factors and dietary exposure assessment in different sea areas of China(Bohai Sea,Huanghai Sea,East China Sea and South China Sea),and the relatively high-level contamination of paralytic shellfish poisoning in shellfishes is found to strongly correlate with red tides caused by season and water temperature in the Bohai Sea and South China Sea areas.Acute exposure assessment based on point estimate model is commonly used for assessment of dietary exposure to paralytic shellfish poisoning,and the risk of human dietary exposure to paralytic shellfish poisoning is within the acceptable range in most areas.Intensified monitoring of paralytic shellfish poisoning contamination in shellfishes and full consideration of parameters like processing factor during dietary exposure assessment are required in the future to allow more precise results.

关 键 词：麻痹性贝类毒素 污染 膳食暴露评估 赤潮 

分 类 号：R155.5[医药卫生—营养与食品卫生学]