CAJ | 학술논문

目的：获得烟台海域海产品中副溶血弧菌的(Vibrio parahemolyticus, VP)致病风险值,量化描述海产品中 VP 的膳食暴露风险。方法以贝塔-泊松模型(Beta-poison)作为剂量-反应模型,运用@Risk 软件拟合海产品中 VP 的概率分布以及计算基于蒙特卡罗模拟的量化风险值。结果烟台15～64岁居民摄食单份(可食部，100 g/份)海产品的VP发病总体风险均值为3.824×10-5,年均发病率为0.00502次/人·年。贝类致病风险均值和年均发病率最高,分别为1.027×10-4、2.14×10-3。致病风险均值和年均发病率由大到小为：贝类>其他类>海藻类>头足类>甲壳类>鱼类。7~9月份海产品中 VP 的致病风险均值和人均发病率分别为9.673±6.631×10-5和0.00633±0.00434次/人·季度,远高于4~6月份和10~11月份。结论烟台海域海产品中存在VP致病风险,贝类中VP致病风险值较高,7~9月份是高风险时间节点；海产品中VP污染是引起烟台常住居民食源性疾病的主要病原菌之一,尤其夏季控制海产品中VP的污染量,能够有效的降低VP致病风险。
목적：획득연태해역해산품중부용혈호균적(Vibrio parahemolyticus, VP)치병풍험치,양화묘술해산품중 VP 적선식폭로풍험。방법이패탑-박송모형(Beta-poison)작위제량-반응모형,운용@Risk 연건의합해산품중 VP 적개솔분포이급계산기우몽특잡라모의적양화풍험치。결과연태15～64세거민섭식단빈(가식부，100 g/빈)해산품적VP발병총체풍험균치위3.824×10-5,년균발병솔위0.00502차/인·년。패류치병풍험균치화년균발병솔최고,분별위1.027×10-4、2.14×10-3。치병풍험균치화년균발병솔유대도소위：패류>기타류>해조류>두족류>갑각류>어류。7~9월빈해산품중 VP 적치병풍험균치화인균발병솔분별위9.673±6.631×10-5화0.00633±0.00434차/인·계도,원고우4~6월빈화10~11월빈。결론연태해역해산품중존재VP치병풍험,패류중VP치병풍험치교고,7~9월빈시고풍험시간절점；해산품중VP오염시인기연태상주거민식원성질병적주요병원균지일,우기하계공제해산품중VP적오염량,능구유효적강저VP치병풍험。
Objective To know the dietary exposure risk of Vibrio parahemolyticus contaminated in sea foods in Yantai, and quantitatively describe the dietary exposure risk to the residents of Yantai. Methods The Beta-poison model was used to describe dose-response effect for Vibrio parahemolyticus of sea foods. The probability distribution and quantitative risk values of Vibrio parahemolyticus from sea foods were simulated by @Risk software. Results The total exposure risk mean value of single portion sea foods was 3.824×10-5 and annual morbidity was 0.00502 for 15~64 years old residents of Yantai. The shellfishes has the highest exposure risk value (1.027×10-4) and annual morbidity (2.14×10-3) followed by others, seaweeds, cephalopodas, crustaceas and fishes. The exposure risk (9.673±6.631×10-5) and annual morbidity (0.00633±0.00434 per person every quarter) of VP in sea foods from July to September was higher than that from Apirl to June and in October and Novermber. Conclusion The sea foods of Yantai generally have higher pathogenic risk caused by VP. A higher exposure risk value was found among the shellfishes and during the period from July to September. Vibrio parahemolyticus contaminated sea foods in Yantai was the main pathogenic bacteria that could cause food-borne disease. The best way to reduce exposure risk is controlling the contamination level for, particularly during the period from July to September.