Risk Identification And Assessment Of Vibro Parahaemolyticus In Shellfish Seafood In Zhejiang

The last three decades have witnessed an increase in the content of Vibrio parahaemolyticus(Vp)in China seas mainly due to offshore pollution,global warming and many other factors.In China,the annual output of shellfish aquaculture is nearly 1 million tons,in which the shellfish is one of the most important commodities,and Zhejiang Province is one of the main producing regions.Shellfish is a filter feeder,which can enrich Vp from its surrounding environment,so that it becomes an important carrier of Vp.The issue of high Vp concentration in shellfish and its high consumption in China is becoming a serious threat to public health.The objective of this study was to conduct Vp risk assessment associated with the consumption of shellfish among the people of Zhejiang Province,China.It was based on the quantitative risk assessment framework developed by the Codex Alimentarius Commission.In order to calculate the quantitative risk assessment,the data generated in this study as well as data gathered from other reports were taken into account.The main contents and results were as follows:(1)On the basis of a large number of literature investigation,this paper was based on the hazard identification,hazard description,exposure assessment and risk description.The exposure assessment of Vp was conducted with estimation of its density in shellfish by using Monte Carlo simulation and considering cooking&consumption modes.We found that the probability of illness for people eating shellfish per meal was 8.4 × 10-7,which means there will be 84 people in sick in 10,000,000 population if each person eats 10 meals of shellfish in summer.(2)This paper chosed the coast of Zhoushan,Ningbo,Taizhou and Wenzhou in Zhejiang as monitoring places.Mussel samples were collected in different seasons.By monitoring the water environment and amount of Vp in mussel,explore the relationship between the degree of Vp in mussel and its water quality.(3)In this paper,through the analysis on physical and chemical indicators of water,we found the relationship between the water and the density of Vp in mussels and the effect of chlorella pyrenoidosa on virus in mussels,as well as the enrichment and cleaning of virus in mussels.(4)Using the lactic acid bacteria to produce acid and the biological mechanism of competition mechanism to reduce pathogenic bacteria,we added the Lactococcus lactis subsp.lactis(CICC 6242)in the water of mussels to produce Nisin,which can inhibit the growth of Vp.And provide an effective way to inhibit the growth of Vp in room temperature.