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浙江大学学报（农业与生命科学版）
浙江大学学报(农业与生命科学版)  2013, Vol. 39 Issue (6): 673-678    DOI: 10.3785/j.issn.1008-9209.2013.01.151
食品科学     
浙江省宁波市售血蚶中副溶血性弧菌污染分析及膳食风险评价
齐学明1， 孙萍2， 吴涛1， 郑晓冬1*, 余挺1*
（1.浙江大学生物系统工程与食品科学学院，杭州 310058；2.浙江宁波出入境检验检疫局，浙江 宁波 315012）
Occurrence and risk assessment of Vibrio parahaemolyticus in bloody claws in Ningbo City
QI Xueming1, SUN Ping2, WU Tao1, ZHENG Xiaodong1*, YU Ting1*
(1. School of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2.Ningbo EntryExit Inspection and Quarantine Bureau, Ningbo, Zhejiang 315012, China)
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摘要： 通过对浙江省宁波市售血蚶取样，检测其副溶血性弧菌（Vibrio parahaemolyticus）含量，并在膳食调查的基础上，经SPSS 19分析和@Risk软件建模，获得了宁波市售血蚶副溶血性弧菌的污染信息，评估了居民因膳食血蚶而导致副溶血性弧菌致病的可能性.结果表明：在74份样品中副溶血性弧菌阳性样品数为37，检出率为50%，不存在副溶血性弧菌菌落数对数大于5 lg (CFU/g)的样品；春季样品污染的平均水平显著高于冬季（P<0.05）；居民平均每次膳食血蚶引起副溶血性弧菌致病的可能性约为7.38×10-6，其中，春季为6.10×10-5，冬季为4.07×10-7；敏感性分析表明，控制血蚶初始污染是有效降低其致病风险的首要手段.
Abstract: Vibrio parahaemolyticus is a Gramnegative, halophilic, asporogenous rod that can move in liquid culture, living in the sea water and seafood. Consumption of raw or undercooked seafood contaminated with V. parahaemolyticus easily lead to foodborne illness. This bacterium is recognized as the leading cause of human gastroenteritis associated with seafood consumption in the United States and an important seafoodborne pathogen throughout the world. The high contamination probability of V. parahaemolyticus has been confirmed in Chinese seafood, especially those from Zhejiang Province. Bloody clam is a traditional shellfish product mainly cultivated in Zhejiang, Guangdong Province. It is popular among Ningbo residents on holiday because of its delicious taste and health benefits. The V. parahaemolyticus will grow and breed along with the growing of bloody clams. In addition, the preference of undercooked bloody clams contribute too much to the probability of foodborne illness. In this study, the occurrence and distribution of V. parahaemolyticus in retail bloody clams from Ningbo was investigated, and the risk associated with bloody clams contaminated by V. parahaemolyticus was also evaluated based on dietary survey using SPSS statistics 19 and @Risk 5.5.0, intending to provide support of food safety strategy and suggestion of bloody clams consumption so that the incidents of foodborne illness can be prevented effectively. It turned out that 37 of 74 samples were contaminated by V. parahaemolyticus, and the contamination density ranged from 0.48 to 3.04 lg(CFU/g). The contamination value above 5 lg(CFU/g) did not exist which was usually used in qualitative assessment. The 56.8% (25/44) of samples from spring were contaminated resulting in V. parahaemolyticus positive, and it was 40% (12/30) for winter samples. Dietary survey showed that consumption frequency for bloody claws ranged between once a week and once a month, and the average dietary intake was 70 g. The exposure of V. parahaemolyticus was located between -2.93 lg(CFU/g) (5%) and 2.07 lg(CFU/g) (95%) averaging in -0.617 4 lg(CFU/g). Sixteen CFU of V. parahaemolyticus might be taken in for average consumption of bloody claws. The risk assessment model predicted the risk of illness for each meal to be 7.38×10-6, the spring and the winter being 6.10×10-5 and 4.07×10-7, respectively. Evaluating the relative affection of all these factors including V. parahaemolyticus negative samples, positive samples, transportation temperature, transportation time using sensitivity model showed that the correlation coefficient was 0.87, 0.47, 0.02, 0.01 respectively, and the control for the original contamination was the first important measure to decrease V. parahaemolyticus food poisoning. In conclusion, the samples from spring have a higher probability of containing V. parahaemolyticus and illcausing than those from winter. The difference during months is not notable. Taking some comprehensive publicity to keep the sensitive subpopulation away as soon as possible is advised, including babies, children, pregnant women, old men and the people with immunity defects; coldchain transportation of seafood should be built to decrease the initial contamination effectively. In addition, educating consumers to learn to distinguish the fresh bloody clams, extend the cook time, avoid crossinfection is very essential for the prevention of foodborne illness.
出版日期: 2013-11-20
CLC:  X 56  
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吴涛1
郑晓冬1*
齐学明1
孙萍2
余挺1*

引用本文:

齐学明1， 孙萍2， 吴涛1， 郑晓冬1*, 余挺1*. 浙江省宁波市售血蚶中副溶血性弧菌污染分析及膳食风险评价[J]. 浙江大学学报(农业与生命科学版), 2013, 39(6): 673-678.

QI Xueming1, SUN Ping2, WU Tao1, ZHENG Xiaodong1*, YU Ting1*. Occurrence and risk assessment of Vibrio parahaemolyticus in bloody claws in Ningbo City. Journal of Zhejiang University (Agriculture and Life Sciences), 2013, 39(6): 673-678.

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http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2013.01.151    或    http://www.zjujournals.com/agr/CN/Y2013/V39/I6/673

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