杂色蛤中副溶血弧菌的定量风险评估

基于国际食品法典委员会关于微生物定量风险评估的理论框架,研究了从水产品批发市场到各零售点（主要为超市）杂色蛤中副溶血弧菌的动态变化情况,对因食用杂色蛤感染副溶血弧菌而引发疾病的风险进行预测,预测出每年、每人因消费生杂色蛤而导致由副溶血弧菌引发的食源性疾病的可能平均值被估计为1.65×10-8.同时对杂色蛤的另一种食用模式——烧烤,也进行了分析研究,确定因其所导致的风险十分小,可以不作为评估的对象.最后根据研究的结果提出针对政府监管部门的管理以及商业运营者和消费者的建议,这些风险管理措施、控制程序和安全食用规范的实施,均可大大降低因食用杂色蛤而感染副溶血弧菌并引发疾病的风险.

Quantitative Risk Assessment of Vibrio Parahaemolyticus in Short Necked Clam

The dynamic variation of V. parahaemolyticus in short necked clam from the aquatic wholesale market to each point-of-sale （mainly for the supermarket） was studied based on theory framework of in- ternational food Codex Alimentarius Commission （CAC） about quantitative microbial risk assessment, combined with the reality of China and Fujian province. At the same time, the density of V. parahaemo- lyticus was detected by sampling from point-of-sale to compare with the prediction. Based on the Probabil- ity density of V. parahaemolyticus in short necked clam and the estimated number of servings consumed, the risk prediction of getting disease by consuming raw short necked clam is 1.65 ×10-8 per year. Mean- while, it also come to a conclusion that it is not necessary to analyze the risk which was caused by another cooking model barbecue, because of its minimum probability. Finally, some advices were proposed for government management, business operations and consumers. The implementation of these risk man- agement measures, control procedures and safety eating standards, would be helpful to reduce the risk of disease greatly infected by V. parahaemolyticus through eating short necked clam.