食品安全质量检测学报
食品安全質量檢測學報
식품안전질량검측학보
FOOD SAFETY AND QUALITY DETECTION TECHNOLOGY
2014年
11期
3758-3763
,共6页
宫春波%王朝霞%刘磊%孙月琳%董峰光
宮春波%王朝霞%劉磊%孫月琳%董峰光
궁춘파%왕조하%류뢰%손월림%동봉광
可生食水产品%副溶血弧菌%食品污染
可生食水產品%副溶血弧菌%食品汙染
가생식수산품%부용혈호균%식품오염
edible raw aquatic products%Vibrio parahaemolyticus%food contamination
目的：了解烟台市可生食水产品副溶血弧菌(Vibrio parahaemolyticus, VP)的污染水平,分析摄食可生食水产品后 VP 致病风险概率,为强化监督和监管以及指导消费者理性消费,提供科学依据。方法按照 GB 4789.7-2013的要求,对分层随机抽样的样本进行VP的检测,采用Beta-Poisson模型拟合量化评价每次摄食可生食水产品导致的VP发病概率。结果可生食水品中VP总体污染率为16.89%。甲壳类最高达到22.22%,鱼类、贝壳类、头足类和其他类(海参、海蜇)的VP污染率分别为17.39%、17.19%、5.88%、16.67%,类别间无显著性差异(X2=2.028, P=0.731)。餐饮环节的生食水产品中VP污染高于零售环节,小型餐饮店高于中型和大型餐饮店,分别为33.33%、19.35%、15.15%。7~9月份是可生食水产品中VP高污染的时间节点,也是食用可生食水产品平均每次的VP发病概率最高的时间段,达到1.57×10-4,而5~6月份、10~12月份VP发病概率较低分别为9.09×10-5、3.75×10-5。结论可生食水品中VP的污染相对较高,7~9月份为VP高污染和VP高发病概率的月份。同类水产品中VP污染率低于可生食水产品,表明生产加工是可生食水产品中VP污染主要因素之一,餐饮环节的可生食水产品污染率高于零售环节。建议主管部门强化可生食水品加工环节的卫生监督,规范其加工生产工艺；建议食品企业实施HACCP安全保证体系。消费者尽量少食或不食可生食水产品,对于水产品尽量加热熟透食用。
目的：瞭解煙檯市可生食水產品副溶血弧菌(Vibrio parahaemolyticus, VP)的汙染水平,分析攝食可生食水產品後 VP 緻病風險概率,為彊化鑑督和鑑管以及指導消費者理性消費,提供科學依據。方法按照 GB 4789.7-2013的要求,對分層隨機抽樣的樣本進行VP的檢測,採用Beta-Poisson模型擬閤量化評價每次攝食可生食水產品導緻的VP髮病概率。結果可生食水品中VP總體汙染率為16.89%。甲殼類最高達到22.22%,魚類、貝殼類、頭足類和其他類(海參、海蜇)的VP汙染率分彆為17.39%、17.19%、5.88%、16.67%,類彆間無顯著性差異(X2=2.028, P=0.731)。餐飲環節的生食水產品中VP汙染高于零售環節,小型餐飲店高于中型和大型餐飲店,分彆為33.33%、19.35%、15.15%。7~9月份是可生食水產品中VP高汙染的時間節點,也是食用可生食水產品平均每次的VP髮病概率最高的時間段,達到1.57×10-4,而5~6月份、10~12月份VP髮病概率較低分彆為9.09×10-5、3.75×10-5。結論可生食水品中VP的汙染相對較高,7~9月份為VP高汙染和VP高髮病概率的月份。同類水產品中VP汙染率低于可生食水產品,錶明生產加工是可生食水產品中VP汙染主要因素之一,餐飲環節的可生食水產品汙染率高于零售環節。建議主管部門彊化可生食水品加工環節的衛生鑑督,規範其加工生產工藝；建議食品企業實施HACCP安全保證體繫。消費者儘量少食或不食可生食水產品,對于水產品儘量加熱熟透食用。
목적：료해연태시가생식수산품부용혈호균(Vibrio parahaemolyticus, VP)적오염수평,분석섭식가생식수산품후 VP 치병풍험개솔,위강화감독화감관이급지도소비자이성소비,제공과학의거。방법안조 GB 4789.7-2013적요구,대분층수궤추양적양본진행VP적검측,채용Beta-Poisson모형의합양화평개매차섭식가생식수산품도치적VP발병개솔。결과가생식수품중VP총체오염솔위16.89%。갑각류최고체도22.22%,어류、패각류、두족류화기타류(해삼、해철)적VP오염솔분별위17.39%、17.19%、5.88%、16.67%,유별간무현저성차이(X2=2.028, P=0.731)。찬음배절적생식수산품중VP오염고우령수배절,소형찬음점고우중형화대형찬음점,분별위33.33%、19.35%、15.15%。7~9월빈시가생식수산품중VP고오염적시간절점,야시식용가생식수산품평균매차적VP발병개솔최고적시간단,체도1.57×10-4,이5~6월빈、10~12월빈VP발병개솔교저분별위9.09×10-5、3.75×10-5。결론가생식수품중VP적오염상대교고,7~9월빈위VP고오염화VP고발병개솔적월빈。동류수산품중VP오염솔저우가생식수산품,표명생산가공시가생식수산품중VP오염주요인소지일,찬음배절적가생식수산품오염솔고우령수배절。건의주관부문강화가생식수품가공배절적위생감독,규범기가공생산공예；건의식품기업실시HACCP안전보증체계。소비자진량소식혹불식가생식수산품,대우수산품진량가열숙투식용。
Objective To evaluate the contamination level ofVibio parahamolylicus (VP) in edible raw aquatic products and assess the risk value of VP by single ingesting of raw aquatic products.Methods The VP infection of stratified random sample was detected by GB 4789.7-2013. The probability of VP morbidity for single eating of edible raw aquatic product was calculated by Beta-Poisson model, and the risk value was ana-lyzed by crystal ball software.Results The pollution rate of VP in single eating portion of raw aquatic prod-uct was 16.89%. The highest contamination rate of VP was 22.22% from crustaceans product, and the rate of fish, shellfish, cephalopods and other classes (eg, jellyfish, trepan, etc) product was 17.39%, 17.19%, 5.88% and 16.67%, respectively. The contamination rate of VP in catering was higher than that of retail sale for the products, and in small restaurant was higher than that of medium and large restaurant. The third season had the highest pollution rate of VP, also it was the season which had the highest risk value of VP morbidity for single eating of raw aquatic products. It was 1.57×10-4 that the probability of VP morbidity for single eating of raw aquatic product during July~September, more than that of 9.09×10-5and 3.75×10-5 during may~june and octo-ber~december.Conclusion It has a higher pollution rate of VP by eating raw aquatic product, and the highest risk value of VP morbidity appears in the third quarter. It is recommended to strengthen the sanitary inspection and intensified processing. It is proposed to decline the pollution rate of VP by implementing hazard analysis and critical control points to control VP contamination.
