Primary Study Of The Risk Assessment System Of Vibrio Parahaemolyticus In Clammeat

Vibrio parahaemolyticus are a kind of food bom pathogen that often causes human diseases. They are abroad in the nature and can live in intestines of many kinds of animals. Among the animals, halobio seems to have a higher germ-carrying ratio. China takes an important role in seafood processing and import and export, in which frozen seafood takes a large proportion of the product import and export. So the detection of the Vibrio parahaemolyticus contamination is requested as one of the basic detect-items of the import and export food. This research studied the growth of Vibrio parahaemolyticus in difference conditions and developed growth models at different temperatures in nutrient broth and chicken. We have developed inactivation/survival models of different conditions. We detected the Vibrio parahaemolyticus contamination of the processing environment of single-freezing-cooked clammeat. Using these models, we developed a quantitative risk assessment report, and got the risk of eating the clammeat product that caused by Vibrio parahaemolyticus.The results are as follows:1. This thesis studied the characteristic of Vibrio parahaemolyticus, and found out the range of Vibrio parahaemolyticus growth NaC1 concentration, pH value and temperature;2. This thesis studied the growth trend of the Vibrio parahaemolyticus at different temperatures, and developed growth models of Vibrio parahaemolyticus in nutrient broth and cooked-clammeat at different temperature;3. We have developed inactivation/survival models of Vibrio parahaemolyticus in different conditions;4. We have investigated the Vibrio parahaemolyticus contamination of single-freezing-cooked clammeat processing environments;5. We have do primary research about Vibrio parahaemolyticus on selling product;6. We studied the Vibrio parahaemolyticus growth and inactivation data during the single-freezing-cooked clammeat producing, storaging, retailing and cooking with mathematic models and some investigation data, and get a statistical data of risk of Vibrio parahaemolyticus disease causing by eating a serve of such kind of clammeat;7. Aiming at the quality control and safty consuming of single-freezing-cooked clammeat and on-selling-cooked clammeat, we propose some suggestions measures to reduce the risk of human disease causing by eating this kind of clammeat.