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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. 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

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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

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