Microsoft Word 宫春波-二校-有改动出3759.doc

Size: px

Start display at page:

Download "Microsoft Word 宫春波-二校-有改动出3759.doc"

箕淑鸠毕
7 years ago
Views:

1 5 11 Vol. 5 No Journal of Food Safety and Quality Nov., 2014 宫春波 *, 王朝霞, 刘磊, 孙月琳, 董峰光 (, ) 摘要 : 目的 (Vibrio parahaemolyticus, VP), VP, 方法 GB , VP, Beta-Poisson VP 结果 VP 16.89% 22.22%, ( ) VP 17.39% 17.19% 5.88% 16.67%, (X 2 =2.028, P=0.731) VP,, 33.33% 19.35% 15.15% 7~9 VP, VP, , 5~6 10~12 VP 结论 VP, 7~9 VP VP VP, VP,, ; HACCP, 关键词 : ; ; Research of contamination of Vibrio parahaemolyticus and risk assessment on eating raw aquatic products in Yantai GONG Chun-Bo *, WANG Zhao-Xia, LIU Lei, SUN Yue-Lin, DONG Feng-Guang (Department of Food Nutrition and Student Health Care, Yantai Center for Disease Control and Prevention, Yantai , China) ABSTRACT: Objective To evaluate the contamination level of Vibio parahamolylicus (VP) in edible raw aquatic products and assess the risk value of VP by single ingesting of raw aquatic products. Methods The VP infection of stratified random sample was detected by GB The probability of VP morbidity for single eating of edible raw aquatic product was calculated by Beta-Poisson model, and the risk value was analyzed by crystal ball software. Results The pollution rate of VP in single eating portion of raw aquatic product was 16.89%. The highest contamination rate of VP was 22.22% from crustaceans product, and the rate of 基金项目 : 2013 (2013WS258) Fund: Supported by the 2013 Science and Technology Development Program of Yantai(2013WS258) 通讯作者 :,, gongchunbo@126.com *Corresponding author: GONG Chun-Bo, Associate Chief Technician, Food Nutrition and Student Health Care Department of Yantai Yantai Center for Disease Control and Prevention, No.17, Fuhou Road, Laishan District, Yantai , China. gongchunbo@126.com

2 11, : 3759 fish, shellfish, cephalopods and other classes (eg, jellyfish, trepan, etc) product was 17.39%, 17.19%, 5.88% and 16.67%, respectively. The contamination rate of VP in catering was higher than that of retail sale for the products, and in small restaurant was higher than that of medium and large restaurant. The third season had the highest pollution rate of VP, also it was the season which had the highest risk value of VP morbidity for single eating of raw aquatic products. It was that the probability of VP morbidity for single eating of raw aquatic product during July~September, more than that of and during may~june and october~december. Conclusion It has a higher pollution rate of VP by eating raw aquatic product, and the highest risk value of VP morbidity appears in the third quarter. It is recommended to strengthen the sanitary inspection and intensified processing. It is proposed to decline the pollution rate of VP by implementing hazard analysis and critical control points to control VP contamination. KEY WORDS: edible raw aquatic products; Vibrio parahaemolyticus; food contamination 1 引言, 理理,, [1-3], ( ) ( ) ( ) ( ),, [4],, (Vibrio parahaemolyticus, VP), [5],, [6], [7] VP, 4~10, [8],,,, 225 VP,,,, 2 材料与方法 2.1 材料样本来源, ( ) ( ) ( ),, 5 ( )225 ( 1) 培养基和试剂 ( ); 3% 3% Table 1 表 1 监测样本类别及其生产环节 The information of different kind of samples

3 (0% 3% 6% 8%)( ); API 20E ( ); ONPG V-P ( ) 2.2 实验方法样本采集方法 [9],, 500 g, Labplas TWIRL EM, (2~8 ), 检测方法 GB [10], (, maximum probable number method, MPN ), 3.6 MPN/g API 20 E, ; 分析方法 OriginPro 9.0,, SPSS18.0, Crystal ball (3.6 MPN /g), 0 MPN/g 3 结果与分析 3.1 各类生食水产品的 VP 污染情况 5 225, VP 16.89%, 18.20% [9] ; 11.48% VP [11] ; VP (X 2 =1.711, P=0.425), VP VP, [12], VP 5, VP 22.22%, VP, 17.39% 17.19% 16.67%, 5.88%( 1) VP VP (15.79%) [13], VP 5, (X 2 =2.028, P=0.731) VP,, VP MPN 0~92 MPN/g, 2.93±9.59 MPN/g, P90=9.2 MPN/g P95=23 MPN/g P99=43 MPN/g GB (n=5, c=1, m=100 MPN/g, M=1000 MPN/g), 100% Fig. 1 1 VP The contamination rate of VP in different edible raw aquatic products 3.2 餐饮环节和零售环节中可生食水产品的 VP 污染情况 VP ( 2), (Χ 2 =0.071, P=0.790), VP (33.33%) (19.35%) (15.15%),,, VP VP 9.84% [11], VP 1 [12], VP, 3.3 不同季度生食水产品中的 VP 污染情况 (7~9 ) VP ( 2), 7~ % VP,

4 11, : 3761 Table2 表 2 餐饮环节和零售环节可生食水产品中 VP 污染情况 The contamination rate of VP in edible raw aquatic products from retail and catering service VP VP 18.18% 15.15% 12.50% 19.35% % 16.46% 17.91% : 232±825 CFU/g 330±717 CFU/g 63±304 CFU/g,, 1 (70 g/ ) VP ( 3), 7~9 VP, 5~6 10~12 Fig.2 2 VP The contamination rate of VP in edible raw aquatic products during different seasons. 4~ % 10~ % VP VP, 4~10 [8],, VP 3.4 生食水产品中 VP 潜在风险的估算 Beta-Poisson [14,15], :, Pr (ill/d) : ; d: VP (CFU/g); α β:, α 0.6, β [16],, 700 g/ (10 ) 70 g/, VP 1 MPN/g 1 CFU/g [14], 5~6 7~9 10~12, VP 表 3 摄食 1 份生食水产品平均每次导致 VP 的发病概率模拟结果 Table 3 The probability of VP morbidity for single eating of raw aquatic product * P5 P95 5~ ~ ~ : * 1 (70 g) VP 4 讨论,,, (V. parahaemolyticus, VP) 5, VP,,, VP, VP ; VP,, VP (7~9 ) VP,, VP

5 3762 5, ( ) Beta-Poisson 7~9, 1 (70 g) VP 5~6 10~ , VP, [8],,, VP,,,, HACCP,, 参考文献 [1] DB [S] DB Local food safety standards for eating raw animal aquatic products [S]. [2] DB11/ [S]. DB11/ Local food safety standards hygiene requirements for eating raw aquatic products [S]. [3] DBJ440100/T [S]. DBJ440100/T Guangzhou local technical specification- Hygiene requirements for eating raw aquatic products [S]. [4]. [J]., 2005, 26(5): Gao P. Research on raw food safety of aquatic products [J]. Food R D, 2005, 26(5): [5] James MJ, Martin JL, David AG,.,,,. ( 7 )[M]. :, James MJ, Martin JL, David AG. He GQ, Ding LX, Gong CB, main translation. Modern food microbiology(seventh Edition) [M]. Beijing: China Agricultural University Press, [6] Center for food safety and applied nutrition food and drug administration U.S. Department of Health and Human Services. Quantitative risk assessment on the public health impact of pathogenic Vibrio parahaemolyticus in raw oysters [Z] [7],,. [J]., 2006, 26(11),1259~1263, Ning Q, Li SS, Chen SP. Risk assessment of Vibrio parahaemolyticus in meretrix meretri [J]. Mod Food Sci Technol, 2006, 26(11), , [8] Wu YN, Wen J, et al. Epidemiology of foodborne disease outbreaks caused by Vibrio parahaemolyticus, China, [J]. Food Control, 2014, (46): [9],,,. [J]., 2013, 19(4): , 239. Yuan Y, Sun Y, Zhang J, et al. Research on the pathogenic features of Vibrio parahaemolyticus in instant sea foods from Hefei market [J]. Anhui J Prev Med, 2013,19(4): , 239. [10],,. (2013 )[M]. :,, Yang DJ, Li N, et al. Manual for china national food contamination and harmful factors risk monitoring in 2013 [M]. Beijing: China Zhijian Publishing Hourse, Standards Press of China, [11],,, [J]., 2011, 17(2): Lin TH, Zhu WJ, Gou Q, et al. Evaluation of contaminative status and safety of food-borne pathogens in edible raw aquatic products in Guangdong in 2010 [J]. Sci Travel Med, 2011, 17(2): [12],,. [J]., 2012, 28(11): Zhao HL, Fu LJ, Tang GC. Main foodborn pathogens in our country [J]. J Med Pest Control, 2012, 28(11): [13],,,. [J]., 2014, 41(7): Gong CB, Wang ZX, Dong FG, et al. Contamination level of Vibrio parahaemolyticus of shellfish and its risk assessment in Yantai coast [J]. Mod Prev Med, 2014, 41(7): [14],,,. [J]., 2012, 24(1): Liu H, Luo BZ, Qin LX, et al. Quantitative risk assessment of Vibrio parahaemolyticus in raw salmon slices [J]. Chin J Food Hyg, 2012, 24(1): [15] FDA. Quantitative risk assessment on the public health impact of pathogenic Vibrio parahaemolyticus in raw oysters [R]. Washington: Center for Food Safety and Applied Nutrition Food and Drug Administration, U.S. Department of Health and Human Services, [16],.

6 11, : 3763 [J]., 2006, 18(2): Chen Y, Liu XM. Quantitative risk assessment of Vibrio parahaemolyticus in retail raw oysters in Fujian [J]. Chin J Food Hyg, 2006, 18(2): ( 责任编辑 : 杨翠娜 ) 作者简介宫春波, 副主任技师, 主要研究方向为食品安全食品卫生检验 gongchunbo@126.com

Microsoft Word 聂雪梅.doc

Microsoft Word 聂雪梅.doc 4 4 Vol. 4 No. 4 2013 8 Journal of Food Safety and Quality Aug., 2013 聂雪梅 *, 李立, 孙利, 高飞 (, 100123) 摘要 : 2011 12,, 2007~2011,,,, 关键词 : ; ; ; ; Trade and notification situation on food import and export

Microsoft Word 宫春波-二校-有改动 出3759.doc

Microsoft Word 宫春波-二校-有改动出3759.doc