The Safety Assessment On Procambarus Clarkii In Catering Industry Of The Northern Zhejiang

The safety problem of P. clarkii caught every eye in China, after the food safety affair-P.clarkii caused rhabdomyolysis disorder in Nanjing-exposed to the public. We conducted a survey in order to assess the safety of P. clarkii in catering industry of northern Zhejiang, and executed dynamic simulation test to analyze the alteration of risk factor during the restaurant process.We sampled102P.clarkii samples in Hangzhou, Jiaxing, Huzhou, Shaoxing, then assessed the lead and arsenic exposure with the help by@RISK software. Result shows the exposure value of the lead is4.25%of PTWI, and the arsenic is14.17%of PTMI, for the most dangerous customers. And the mercury contents in all the samples are less than0.1mg/kg.As for other chemical pollutants:sulfite contents in all the samples are less than10mg/kg; the oxalate and citric acid do not detected; only one sample contain nitrite out of limits. It could be true that "wash shrimp meal" has been controlled well in northern Zhejiang.There are2uncooked samples contain paragonimus metacercariae, none in the cooked sample. And we discovered an unclear bladder worm in one sample, which is much small than paragonimus metacercariae.The microbial contamination in the P.clarkii is not optimistic, even though the most microorganisms are killed after heating, the residual amount of total bacteria and coliform bacteria is still too high. What’s worse, the pathogen contamination is very disappointing. The major contaminants are Vibrio parahaemolyticus and Pseudomonas aeruginosa, their detection rates are24.5%and22.1%, respectively. One of cooked samples contains Vibrio parahaemolyticus, and two contain Pseudomonas aeruginosa, another two cooked samples contain Staphylococcus aureus. Part of the restaurant cross-contamination by kitchen utensils, cutlery, kitchen water and so on.Results of dynamic simulation of chemical contaminants:there is no significantly change of heavy metals in the catering process, there is only a slight downward trend. However, it is noteworthy that the content of mercury in the P. clarkii muscle is higher than its head. The background value of nitrite, sulfite, oxalic acid in the P.clarkii is very low. Results of dynamic simulation of microorganism contaminants:there are no pathogen, and the amount of total bacteria less than340CFU/g, the amount coliform bacteria less than30MPN/g, after5min cooking.Overall, the P.clarkii is safety in northern Zhejiang, risk assessment results show that heavy metal exposure by P.clarkii is small, other chemical pollutants and parasites control well. Unlukely, serious microbial contamination tends to cause food poisoning incidents. Note for citizens:①P.clarkii should be fully washed out, cooked sufficiently, and keep kitchen utensils, cutlery, kitchen water clean to avoid cross-contamination;②Avoid having P.clarkii frequently in a short time...