作 者：
刘海泉;刘冰宣;吕利群;潘迎捷;谢晶;赵勇
单 位：
上海海洋大学水产与生命学院;上海海洋大学食品学院
关键词：
生食三文鱼;副溶血性弧菌;风险分析;食品安全
摘 要：
为了解上海市生食水产品的安全状况,为食品安全分析和监管提供理论依据,研究上海市生食三文鱼为代表的生食水产品中副溶血性弧菌的污染情况,对上海市3个批发市场进行监测分析,在2013年基于GB/T 4789.7—2008《食品卫生微生物学检验:副溶血性弧菌检验》方法共检测了90个样品,副溶血性弧菌检出率为20.00%,其中致病性副溶血性弧菌(tdh+)的检出率为1.10%,使用MEGA软件根据16S r DNA序列开展了菌株多样性分析;根据调查的副溶血性弧菌在生食三文鱼中的污染情况,使用@Risk 5.5软件分析了生食三文鱼可能引发副溶血性弧菌食物中毒的风险,经Beta-Poisson剂量反应模型、蒙特卡洛模拟等分析后表明,生食三文鱼患病的概率为2.02×10-6,即每百万人有2人发病;根据上海市三文鱼的平均消费总量,上海市居民每年生食三文鱼因副溶血性弧菌污染可能的患病人数为111人。上海市居民生食三文鱼由副溶血性弧菌污染引起疾病的风险较小,控制副溶血性弧菌的污染量和每次三文鱼的消费量是减少风险的关键。
译 名：
Risk Analysis of Vibrio parahaemolyticus in Edible Raw Salmon Marketed in Shanghai
作 者：
LIU Haiquan;LIU Bingxuan;Lü Liqun;PAN Yingjie;XIE Jing;ZHAO Yong;Laboratory of Quality and Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai),Ministry of Agriculture, Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation,College of Food Science and Technology, Shanghai Ocean University;College of Fisheries and Life Science, Shanghai Ocean University;
关键词：
edible raw salmon;;Vibrio parahaemolyticus;;risk analysis;;food safety
摘 要：
This study aimed to investigate the hygiene of edible raw aquatic products and to provide a theoretical basis for analysis and regulation of food safety in Shanghai. The contamination status of Vibrio parahaemolyticus in edible raw salmon was studied according to the national standard method GB/T 4789.7—2008. Ninety samples of edible raw salmon were collected from three wholesale markets in 2013, out of which, V. parahaemolyticus was detected in nineteen(20.00%) samples and the pathogenic V. parahaemolyticus was detected in one(1.10%) sample. Phylogenic analysis of 18 V. parahaemolyticus was conducted based on the nucleotide sequence data for the 16 S r DNA gene using MEGA software. The risk of V. parahaemolyticus in edible raw salmon was analyzed by software @Risk 5.5, Beta-Poisson dose-response model and Monte Carlo simulation. The predicted probability of morbidity associated with the consumption of raw salmon contaminated by V. parahaemolyticus in Shanghai was 2.02 × 10-6, i.e. aproximately 2 cases out of every million people, and the number of patients infected due to the consumption of edible raw salmon contaminated by V. parahaemolyticuswas 111 people each year according to the average total consumption of salmon. The health risk of consumption of raw salmon contaminated by V. parahaemolyticus in Shanghai was low. Controlling the level of V. parahaemolyticus in edible raw salmon and the amount of consumption is the key approach to reducing the health risk of consumption of raw salmon contaminated by V. parahaemolyticus.
