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《Journal of Chinese Institute of Food Science and Technology》 2010-03
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Risk Assessment of Vibrio Parahaemolyticus in Raw Oysters in Zhejiang

Shao Yufang1 Wang Wen1 Zhang Ronghua2 Yao Xianzhen1 Ying Yibin1 (1Department of Biosystem Engineering,Zhejiang University,Hangzhou 310029) 2Zhejiang Center for Disease Control and Prevention,Hangzhou 310051)  
To be a kind of human pathogen which widely distributes in marine environment,Vibrio parahaemolyticus (VP) is frequently isolated from a variety of raw seafoods,particularly shellfish,which could lead to an acute gastroenteritis.Food risk analysis is the scientific basis for establishment of food standards and food safety management.Based on the standard procedure of risk assessment which involves hazard identification,hazard characterization,exposure assessment and risk characterization,and combined with the predictive microbiology,the risk of Vibrio parahaemolyticus was assessed in raw oysters in Zhejiang in this article.According to the procedure,two models were set up,including harvest model and post harvest model,which can be applied in predicting the risk associated with the consumption of VP contaminated oysters.Finally,advanced sensitivity analysis was made on each related factor.The result showed that density of VP in raw oysters is 2.28 lg/g in summer,which is the highest in the four seasons.The risk associated with the consumption of VP-contaminated raw oysters can be 8.76×10-5/g,2.30×10-3/g,2.08×10-4/g,2.53×10-7/g for spring,summer,autumn and winter,respectively.The result also showed that the illness risk can be reduced by 4 orders of magnitude with the mild heat treatment,which is the best method among the mild heat treatment,freeze treatment and quick refrigeration.The illness risk can be reduced by 2-3 orders of magnitude with the latter two treatments.
【Fund】: 浙江省科技计划重点项目(2008C22053);; 杭州市科技攻关项目(20080632B17)
【CateGory Index】: TS254.7
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