论文部分内容阅读
[目的]通过模拟三疣梭子蟹(Portunus trituberculatus,俗称“梭子蟹”)消费,针对其携带的副溶血性弧菌所致疾病进行微生物定量风险评估探索。[方法]参照国际食品法典委员会(CAC)推荐的风险评估程序评估,包括危害识别、危害特征描述、暴露评估和危险性特征描述,结合暴露评估模型的结果和β-泊松剂量反应模型,推测由消费了被副溶血性弧菌污染的梭子蟹所致疾病发生的危险性。[结果]由消费了被副溶血性弧菌污染的梭子蟹所致发生疾病的危险性分别为冬季5.86×10~(-9),春季2.71×10~(-8),夏季1.46×10~(-6),秋季5.23×10~(-8)。敏感性分析结果表明,市售梭子蟹贮存温度和体内副溶血性弧菌密度的对数值等因素,与所致疾病发生的危险性相关。采取降低零售期间的梭子蟹贮存温度、延长售后冷藏时间等控制措施,能够明显降低发病人数。[结论]该研究作为风险分析在食源性疾病监控中的应用探索,为开展微生物定量风险评估提供技术参考。
[Objective] The objective of this study was to evaluate the quantitative risk assessment of microbe in diseases caused by Vibrio parahaemolyticus by simulating the consumption of Portunus trituberculatus (Portunus trituberculatus). [Method] With reference to the assessment of risk assessment procedures recommended by the International Codex Alimentarius Commission (CAC), including hazard identification, hazard characterization, exposure assessment and risk characterization, and combining the results of the exposure assessment model with β-Poisson dose response model The risk of developing a disease caused by the consumption of shuttle crabs contaminated with Vibrio parahaemolyticus. [Results] The risk of disease caused by the shuttle crabs infected with Vibrio parahaemolyticus were 5.86 × 10 -9 in winter, 2.71 × 10 -8 in spring, 1.46 × 10 ~ (-1) in summer -6) in autumn and 5.23 × 10 ~ (-8) in autumn. The results of sensitivity analysis showed that the logarithm of the storage temperature and the density of Vibrio parahaemolyticus in commercial pool were correlated with the risk of the disease. Taking control measures such as reducing the storage temperature of the shuttle crabs during the retail period and prolonging the post-sale refrigerating time can obviously reduce the number of patients. [Conclusion] The research was used as a risk exploration in foodborne disease surveillance and provided a technical reference for the quantitative risk assessment of microorganisms.