上海市生食三文鱼中副溶血性弧菌污染的风险分析

doi:10.7506/spkx1002-6630-201524036

食品科学

上海市生食三文鱼中副溶血性弧菌污染的风险分析

刘海泉1,2，刘冰宣1，吕利群2，潘迎捷1，谢晶1，赵勇1,*

1.上海海洋大学食品学院，上海水产品加工及贮藏工程技术研究中心，农业部水产品贮藏保鲜质量安全风险评估
实验室（上海），上海 201306；2.上海海洋大学水产与生命学院，上海 201306

出版日期:2015-12-25 发布日期:2015-12-24
通讯作者: 赵勇
基金资助:
国家自然科学基金面上项目（31271870）；上海市科委计划项目（14DZ1205100；14320502100；12391901300）；
上海市科技兴农重点攻关项目（沪农科攻字2014第3-5号）；上海水产品加工及贮藏工程技术研究中心项目（11DZ2280300）

Risk Analysis of Vibrio parahaemolyticus in Edible Raw Salmon Marketed in Shanghai

LIU Haiquan1,2, LIU Bingxuan1, LÜ Liqun2, PAN Yingjie1, XIE Jing1, ZHAO Yong1,*

1. 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, Shanghai 201306, China;
2. College of Fisheries and Life Science, Shanghai Ocean University, Shanghai 201306, China

Online:2015-12-25 Published:2015-12-24
Contact: ZHAO Yong

摘要/Abstract

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 rDNA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。

关键词: 生食三文鱼, 副溶血性弧菌, 风险分析, 食品安全

Abstract:

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 16S rDNA 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. parahaemolyticus
was 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.

Key words: edible raw salmon, Vibrio parahaemolyticus, risk analysis, food safety

中图分类号:

TS201.6

刘海泉，刘冰宣，吕利群，潘迎捷，谢晶，赵勇. 上海市生食三文鱼中副溶血性弧菌污染的风险分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201524036.

LIU Haiquan1,2, LIU Bingxuan1, Lü Liqun2, PAN Yingjie1, XIE Jing1, ZHAO Yong1,*. Risk Analysis of Vibrio parahaemolyticus in Edible Raw Salmon Marketed in Shanghai[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201524036.

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上海市生食三文鱼中副溶血性弧菌污染的风险分析

Risk Analysis of Vibrio parahaemolyticus in Edible Raw Salmon Marketed in Shanghai

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