水产品中副溶血性弧菌风险评估基础研究
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摘要
副溶血性弧菌是一种革兰氏阴性、嗜盐的食源性致病菌，天然存在于世界各地温暖的河口与海洋环境中，可导致伤口感染、败血症、腹泻、头痛和急性胃肠炎。副溶血性弧菌被认为是全球范围内由水产品引起食源性疾病的首要致病菌。副溶血性弧菌食物中毒常因食用被污染的生鲜、未充分煮熟或被交叉污染的水产品引起。在水产品消费日益扩大的今天，需要开展水产品中副溶血性弧菌的风险评估为水产品的质量安全控制提供科学依据和管理参考。本论文从水产品中副溶血性弧菌风险评估基础数据、实证分析及风险控制这三个层面开展了较为系统的研究。首先，研究了不同副溶血性弧菌菌株的最大比生长速率的多样性，建立了副溶血性弧菌的生长预测模型，其次，以本研究所建立的副溶血性弧菌的生长预测模型为基础开展水产品中副溶血性弧菌风险评估，在开展风险评估的基础之上，以风险评估为工具来评价传统调味品对水产品中副溶血性弧菌的风险降低效果，具体研究结果如下：
第一部分致病性及非致病性副溶血性弧菌在培养基和南美白对虾中的最大比生长速率多样性研究
1.致病性及非致病性副溶血性弧菌在培养基中的最大比生长速率的差异性分析
为了建立Bioscreen全自动微生物生长曲线自动分析仪对副溶血性弧菌最大比生长速率的测定方法，并比较15，20和25°C下，9株不同致病性与非致病性副溶血性弧菌菌株在TSB（3%NaCl，pH8.0）中的最大比生长速率之间的差异，为副溶血性弧菌定量风险评估提供数据支撑。应用Bioscreen测定100微孔板中系列梯度稀释的培养液在540nm处的吸光值，并根据10倍梯度稀释培养液中的初始菌浓度，计算各株菌在15，20和25°C下的最大比生长速率。15，20和25°C下，变异系数分别为20.72%，17.5%和15.98%。不同副溶血性弧菌的最大比生长速率之间的差异随着温度的降低而增加，并且致病性基因与副溶血性弧菌在TSB中的最大比生长速率之间并无明显的相关性。
2.六株不同的致病性及非致病性副溶血性弧菌在南美白对虾中的最大比生长速率差异性研究
研究了致病性及非致病副溶血性弧菌在37°C下在南美白对虾中的最大比生长速率的差异性。通过对接种在南美白对虾上的副溶血性弧菌进行计数来进行研究。致病性副溶血性弧菌（pathogenic V. parahaemolyticus, pVp）和非致病性副溶血性弧菌（non-pathogenic V. parahaemolyticus, npVp）的最大比生长速率通过三阶段线性模型拟合生长数据而得。含有tdh基因的pVp菌株Vp2，Vp6和Vp16的最大比生长速率分别为1.54,1.68和1.2(log10CFU/g)·h~(-1)。含有trh基因的pVp菌株Vp3和Vp19的最大比生长速率分别为0.9和1.41(log10CFU/g)·h~(-1)。而npVp菌株Vp18菌株的最大比生长速率为0.95(log10CFU/g)·h~(-1)。由此可见，含有tdh基因的pVp比npVp生长得快，但是本研究中的副溶血性弧菌的基因型和最大比生长速率之间并无必然联系。
3.三株不同致病性副溶血性弧菌在南美白对虾中的最大比生长速率差异性研究
为了探讨不同致病性副溶血性弧菌在南美白对虾及其他生长基质（培养基和三文鱼）中生长动力学参数的差异。测定了12℃和35℃下，三株pVp（含有tdh基因）：ATCC33847、F13、临床分离株（Clinical Vibrio parahaemolyticus strain，CV）在南美白对虾中的生长曲线，采用不同一级模型拟合得出生长动力学参数并与同类研究进行比较。结果显示，Baranyi模型对三株致病性副溶血性弧菌生长曲线的拟合效果最好。通过将本研究结果与同类研究相比可知，血清型为O3:K6的致病性副溶血性弧菌CV在12℃和35℃下在南美白对虾中的μmax均大于同类研究中的pVp在培养基和三文鱼中的μmax。
第二部分水产品中副溶血性弧菌风险评估的基础数据研究
1.致病性副溶血性弧菌大流行克隆株O3:K6在南美白对虾中的生长预测模型
本研究建立并验证了副溶血性弧菌大流行克隆株O3:K6在南美白对虾中的生长预测模型。在12°C至40°C温度范围内，副溶血性弧菌O3:K6菌株的最大比生长速率为0.11至1.47(1/h)。平方根模型可很好地描述最大比生长速率和温度之间的关系。其中最低生长温度为1.0°C。
2.2008-2011年上海市市售水产品中副溶血性弧菌污染分析
研究表明，2008-2011年上海市售水产品的平均污染率为10.58%，虾中的副溶血性弧菌检出浓度的几何均值为各类水产品中最高，为3.65MPN/g。建议重点关注和监管上海水产品市场上虾类中的副溶血性弧菌污染、上海市水产品集贸市场的副溶血性弧菌污染，以及确定副溶血性弧菌的重点监测月份为5-10月。
第三部分水产品中副溶血性弧菌风险评估的实证研究
1.应用本研究模型进行水产品中副溶血性弧菌的定量风险评估实证研究
应用本研究建立的不同温度下副溶血性弧菌在南美白对虾中的最大比生长速率预测模型和上海市场上水产品中副溶血性弧菌的污染情况开展风险评估。评估结果为上海市居民因食用污染了致病性副溶血性弧菌的水产品而致病的年患病人数（中位数）为1823人。各影响因素排序依次为：水产品中副溶血性弧菌的污染量>水产品生食比例>贮藏温度>贮藏时间>上海市居民每年食用水产品的份数。
2.应用FAO/WHO采用的模型及参数进行水产品中副溶血性弧菌的定量风险评估实证研究
应用FAO/WHO报告的模型及参数进行水产品中副溶血性弧菌的定量风险评估的结果如下：上海市每年因摄入被致病性副溶血性弧菌污染的水产品致病人数平均值为868人，各影响因素排序依次为：水产品中副溶血性弧菌污染量>水产品生食比例>贮藏温度>贮藏时间>生长速率调整系数>上海市居民每年食用水产品的份数>上海市居民每份水产品摄入量，副溶血性弧菌生长速率调整系数及上海市居民每份水产品摄入量与风险大小均呈负相关。
3.本研究模型与FAO/WHO采用模型进行水产品中副溶血性弧菌风险评估的对比分析
应用本研究模型与FAO/WHO采用模型进行水产品中副溶血性弧菌风险评估的对比分析发现，两种模型所评估出的上海市居民每年因食用污染了副溶血性弧菌的水产品的致病人数不同，其中应用本研究模型的风险估计值高于FAO/WHO采用的基于牡蛎建立的模型。本研究建议，从食品安全的角度而言，采用本研究建立的模型进行更为保守的风险评估有助于监管部门及相关企业制定更为严格的安全控制措施，基于我国的菌株和水产品所建立致病性副溶血性弧菌的预测模型更为符合我国国情，有助于保障我国的水产品食用安全。
第四部分气调包装及调味品对水产品中致病性副溶血性弧菌的风险控制研究
1.气调包装对南美白对虾中副溶血性弧菌大流行克隆株O3:K6的控制效果
本章的研究目的在于探究4°C贮存条件下，两种气调包装对南美白对虾中副溶血性弧菌大流行克隆O3:K6菌株的风险控制效果。结果显示，低温下贮藏的气调包装的水产品中，副溶血性弧菌的潜在风险较高。
2.醋和酒对水产品中副溶血性弧菌风险降低效果评价
以风险评估作为工具来评价醋酒等对水产品中副溶血性弧菌的风险降低效果。其中，白酒对风险降低的效果最好，但也仅可降低41%（中位数）的风险，其他的醋或酒可降低风险的百分数均在20%左右。由此可知，大众观念中认为“喝酒吃海鲜”能确保水产品食用安全的观念是不科学的，本研究建议广大消费者在食用水产品时尽量确保充分加熟、避免生食水产品。
Vibrio parahaemolyticus is a Gram-negative and halophilic human pathogen thatoccurs naturally in marine or estuarine areas and is frequently isolated from aquaticproducts, including shrimp. V. parahaemolyticus can cause wound infections,septicemia, diarrhea, headache and acute gastroenteritis. This pathogen is considered tobe the leading cause of aquatic products-derived illness around the world. The majorityof infections are caused by consumption of contaminated undercooked orcross-contaminated cooked aquatic products. A better understanding of the riskassessmemt of V. parahaemolyticus is needed to support measures to the quality controlof aquatic products as aquatic products consumption becomes more popular. Thepresent study performed systematic research on three aspects, which are the researcheson fundamental data, case study and risk control of risk assessment of V.parahaemolyticus in aquatic products. Firstly, the variability of maximum specificgrowth rate of different V. parahaemolyticus strains was studied and the growthpredictive model of V. parahaemolyticus was established. Secondly, the risk assessmentof V. parahaemolyticus in aquatic products was performed based on the developedmodel in the present study, then taking the risk assessment as a tool to evaluate the riskreduction effect of the traditional flavouring on V. parahaemolyticus in aquatic products.The details are as follows:
Part1: The variability of specific growth parameters of pathogenic andnon-pathogenic V. parahaemolyticus in broth and Litopenaeus vannamei
1. The variation between the maximum specific growth rate of pathogenic andnon-pathogenic V. parahaemolyitcus in broth
In order to develop the determination method for the maximum specific growthrate (μmax) of Vibrio parahaemolyticus (V. parahaemolyticus) using the automoatedturbidimetric system Bioscreen and comparing the variability of μmaxof9different pathogenic and non-pathogenic V. parahaemolyticus strains in TSB (3%NaCl，pH8.0)under15,20and25°C, to provide basic data for quantitative risk assessment of V.parahaemolyticus. Applying Bioscreen to determine OD540of the serially decimallycultures and combing the logarithm of initial bacterial concentrations (log CFU/mL) ofwhich to calculate the μmaxof9strains under15,20and25°C. Under15,20and25°C,coefficient of variation is20.72%,17.5%and15.98%respectively. The variability ofμmaxbetween different V. parahaemolyticus strains increased as temperature decreasedand there is no apparent relation between the maximum specific growth rate of V.parahaemolyticus in TSB and the pathogenic genes of V. parahaemolyticus.
2. The growth variability of six different pathogenic and non-pathogenic V.parahaemolyticus on Litopenaeus vannamei
The present research is to study the variability of maximum specific growth rate ofsix pathogenic and non pathogenic V. parahaemolyticus strains on shrimp under37°C.The V. parahaemolyticus counts on inoculated cooked shrimp (Litopenaeus vannamei)was enumerated. The maximum specific growth rate of pathogenic V. parahaemolyticus(pVp) and nonpathogenic V. parahaemolyticus (npVp) were obtained by fitting growthdata to the three-phase linear model. The maximum specific growth rate (μmax) of tdhgene positive (tdh+) pVp Vp2(tdh+/trh-), Vp6(tdh+/trh-), Vp16(tdh+/trh-) was1.54,1.68and1.2(log10CFU/g)·h~(-1)respectively. The μmaxof trh gene positive (trh+) pVp Vp3(tdh-/trh+) and Vp19(tdh-/trh+) was0.9and1.41(log10CFU/g)·h~(-1)respectively, Theμmaxof npVp Vp18(tdh-/trh-) was0.95(log10CFU/g)·h~(-1). It is revealed that tdh+pVpgrow faster than the npVp, but no relationship between the genotype and μmaxwas foundin the present study.
3. The growth variability of three different pathogenic V. parahaemolyticus onLitopenaeus vannamei.
In order to study the growth parameters differences of different pathogenic V.parahaemolyticus on Litopenaeus vannamei and other growth matrix (broth andsalmon). The growth curve of ATCC33847, F13and Clinical V. parahaemolyticus strainCV on Litopenaeus vannamei under12and35°C was tested and the growth data wasfitted by different primary models to derive the growth parameters and to compare themwith similar researches. It was revealed that Baranyi model fit the growth data of threepVp well. By comparing with similar researches under12and35the μmaxof pVp CVserotype O3:K6on was higher than the μmaxof pVp in broth and salmon.
Part2: The research and analysis on the fundamental data required in the riskassessment of V. parahaemolyticus in aquatic products
1. Modeling the growth of pandemic V. parahaemolyticus O3:K6on Litopenaeusvannamei
Growth predictive model of pandemic V. parahaemolyticus O3:K6strain onLitopenaeus vannamei was developed and validated. The maximum specific growth rateof this pandemic O3:K6strain ranged from0.11to1.47(1/h) between12°C and40°C.A square root type model was then used to quantify the dependency between thespecific maximum growth rate and temperature and the temperature at which no growthwas observed was1.0°C.
2. The contamination level analysis of V. parahaemolyticus in aquatic products inShanghai market between2008to2011
The prevalence and concentration analysis of V. parahaemolyticus in aquaticproducts in Shanghai market shows that the mean prevalence of aquatic products inShanghai is10.58%, the shrimp shows the highest contamination level among variousaquatic products, which is3.65MPN/g. It’s revealed that it should be paid moreattention to shrimp, wholesale aquatic products market and the May to October.
Part3: The case study about quantitative microbial risk assessment of V.parahaemolyticus in aquatic products
1. Quantitative microbial risk assessment of V. parahaemolyticus in aquaticproducts applying the predictive model constructed in the present study
The research in former chapters, the predictive growth model for Vibrioparahaemolyticus in shrimp and the prevalence and concentration data of Vibrioparahaemolyticus in aquatic products in Shanghai market, were applied in the riskassessment. It’s shown that there are1823people will suffer from V. parahamolyticus inaquatic products in Shanghai per year. Among various factors affecting the risk of V.parahaemoyticus, the rank is as follows: the contamination level of Vibrioparahaemolyticus in aquatic products> the ratio of raw/not raw eaten for aquaticproducts> storage temperature> storage time> servings of aquatic products consumedby Shanghai citizen per year.
2. Quantitative microbial risk assessment of V. parahaemolyticus in aquaticproducts applying the predictive model and parameters used in the FAO/WHO report
The result derived from the model and parameters from FAO/WHO report are as follows: It’s shown that there are868people will suffer from V. parahamolyticus inaquatic products in Shanghai per year. Among various factors affecting the risk of V.parahaemoyticus, the contamination level of V. parahamolyticus in aquatic products>the ratio of raw/not raw eaten for aquatic products> storage temperature> storagetime> the adjustment factor for maximum specific growth rate> servings of aquaticproducts consumed by Shanghai citizen per year> the amount of consumption perserving. Among this parameters, the adjustment factor for maximum specific growthrate and the amount of consumption per serving. show negative correlation to the risk.
3. The comparative analysis of the risk assessment of V. parahamolyticus in aquaticproducts using the two different models, the one in the present study and the other onein FAO/WHO report.
It is revealed from the comparative analysis of the risk assessment of V.parahamolyticus in aquatic products using the two different models, the one in thepresent study and the other one in FAO/WHO report that the number of illness inShanghai caused by V. parahamolyticus contaminated aquatic products is different. Theresult from the present model which is based on the Litopenaeus vannamei is higherthan the FAO/WHO model which is based on the oyster. It’s suggested that, at the pointof guaranteeing food safety, the model constructed in the present study should be usefulto be applied in performing more conservative risk assessment to assist in the foodsafety control measure formulation by regulators to protect people’s health and safety.The predictive model constructed based on local strain and aquatic products could bemore suitable to the situation of China to protect safety of aquatic products.
Part4: The risk control of modified atmosphere packaging and seasoning on thepathogenic V. parahaemolyticus in aquatic products
1. The effect of modified atmosphere packaging on pathogenic pandemic clone V.parahaemolyticus O3:K6on Litopenaeus vannamei
The aim of this chapter is to study the risk control effect of two modifiedatmosphere packaging on V. parahaemolyticus pandemic clone O3:K6on Litopenaeusvannamei under4°C. It’s showed that the risk of V. parahaemolyticus in the modifiedatmosphere package is still high.
2. The risk reduction effect of vinegar and wine on V. parahaemolyticus in aquaticproducts
Applying risk assessment as a tool to evaluate the risk reduction effect of vinegar and wine on V. parahaemolyticus in aquatic products. The white spirit shows the bestrisk reduction effect, which can only reduce41%(median). Other vinegar or wine canreduce the risk the percentage of20%. It’s revealed that the common sense “drinkingwine and eating aquatic products” could guarantee the food safety with respect toaquatic products consumption is unscientific. It is suggested for consumers that theaquatic products should be cooked totally and avoid eating raw aquatic products.
第一部分致病性及非致病性副溶血性弧菌在培养基和南美白对虾中的最大比生长速率多样性研究
1.致病性及非致病性副溶血性弧菌在培养基中的最大比生长速率的差异性分析
为了建立Bioscreen全自动微生物生长曲线自动分析仪对副溶血性弧菌最大比生长速率的测定方法，并比较15，20和25°C下，9株不同致病性与非致病性副溶血性弧菌菌株在TSB（3%NaCl，pH8.0）中的最大比生长速率之间的差异，为副溶血性弧菌定量风险评估提供数据支撑。应用Bioscreen测定100微孔板中系列梯度稀释的培养液在540nm处的吸光值，并根据10倍梯度稀释培养液中的初始菌浓度，计算各株菌在15，20和25°C下的最大比生长速率。15，20和25°C下，变异系数分别为20.72%，17.5%和15.98%。不同副溶血性弧菌的最大比生长速率之间的差异随着温度的降低而增加，并且致病性基因与副溶血性弧菌在TSB中的最大比生长速率之间并无明显的相关性。
2.六株不同的致病性及非致病性副溶血性弧菌在南美白对虾中的最大比生长速率差异性研究
研究了致病性及非致病副溶血性弧菌在37°C下在南美白对虾中的最大比生长速率的差异性。通过对接种在南美白对虾上的副溶血性弧菌进行计数来进行研究。致病性副溶血性弧菌（pathogenic V. parahaemolyticus, pVp）和非致病性副溶血性弧菌（non-pathogenic V. parahaemolyticus, npVp）的最大比生长速率通过三阶段线性模型拟合生长数据而得。含有tdh基因的pVp菌株Vp2，Vp6和Vp16的最大比生长速率分别为1.54,1.68和1.2(log10CFU/g)·h~(-1)。含有trh基因的pVp菌株Vp3和Vp19的最大比生长速率分别为0.9和1.41(log10CFU/g)·h~(-1)。而npVp菌株Vp18菌株的最大比生长速率为0.95(log10CFU/g)·h~(-1)。由此可见，含有tdh基因的pVp比npVp生长得快，但是本研究中的副溶血性弧菌的基因型和最大比生长速率之间并无必然联系。
3.三株不同致病性副溶血性弧菌在南美白对虾中的最大比生长速率差异性研究
为了探讨不同致病性副溶血性弧菌在南美白对虾及其他生长基质（培养基和三文鱼）中生长动力学参数的差异。测定了12℃和35℃下，三株pVp（含有tdh基因）：ATCC33847、F13、临床分离株（Clinical Vibrio parahaemolyticus strain，CV）在南美白对虾中的生长曲线，采用不同一级模型拟合得出生长动力学参数并与同类研究进行比较。结果显示，Baranyi模型对三株致病性副溶血性弧菌生长曲线的拟合效果最好。通过将本研究结果与同类研究相比可知，血清型为O3:K6的致病性副溶血性弧菌CV在12℃和35℃下在南美白对虾中的μmax均大于同类研究中的pVp在培养基和三文鱼中的μmax。
第二部分水产品中副溶血性弧菌风险评估的基础数据研究
1.致病性副溶血性弧菌大流行克隆株O3:K6在南美白对虾中的生长预测模型
本研究建立并验证了副溶血性弧菌大流行克隆株O3:K6在南美白对虾中的生长预测模型。在12°C至40°C温度范围内，副溶血性弧菌O3:K6菌株的最大比生长速率为0.11至1.47(1/h)。平方根模型可很好地描述最大比生长速率和温度之间的关系。其中最低生长温度为1.0°C。
2.2008-2011年上海市市售水产品中副溶血性弧菌污染分析
研究表明，2008-2011年上海市售水产品的平均污染率为10.58%，虾中的副溶血性弧菌检出浓度的几何均值为各类水产品中最高，为3.65MPN/g。建议重点关注和监管上海水产品市场上虾类中的副溶血性弧菌污染、上海市水产品集贸市场的副溶血性弧菌污染，以及确定副溶血性弧菌的重点监测月份为5-10月。
第三部分水产品中副溶血性弧菌风险评估的实证研究
1.应用本研究模型进行水产品中副溶血性弧菌的定量风险评估实证研究
应用本研究建立的不同温度下副溶血性弧菌在南美白对虾中的最大比生长速率预测模型和上海市场上水产品中副溶血性弧菌的污染情况开展风险评估。评估结果为上海市居民因食用污染了致病性副溶血性弧菌的水产品而致病的年患病人数（中位数）为1823人。各影响因素排序依次为：水产品中副溶血性弧菌的污染量>水产品生食比例>贮藏温度>贮藏时间>上海市居民每年食用水产品的份数。
2.应用FAO/WHO采用的模型及参数进行水产品中副溶血性弧菌的定量风险评估实证研究
应用FAO/WHO报告的模型及参数进行水产品中副溶血性弧菌的定量风险评估的结果如下：上海市每年因摄入被致病性副溶血性弧菌污染的水产品致病人数平均值为868人，各影响因素排序依次为：水产品中副溶血性弧菌污染量>水产品生食比例>贮藏温度>贮藏时间>生长速率调整系数>上海市居民每年食用水产品的份数>上海市居民每份水产品摄入量，副溶血性弧菌生长速率调整系数及上海市居民每份水产品摄入量与风险大小均呈负相关。
3.本研究模型与FAO/WHO采用模型进行水产品中副溶血性弧菌风险评估的对比分析
应用本研究模型与FAO/WHO采用模型进行水产品中副溶血性弧菌风险评估的对比分析发现，两种模型所评估出的上海市居民每年因食用污染了副溶血性弧菌的水产品的致病人数不同，其中应用本研究模型的风险估计值高于FAO/WHO采用的基于牡蛎建立的模型。本研究建议，从食品安全的角度而言，采用本研究建立的模型进行更为保守的风险评估有助于监管部门及相关企业制定更为严格的安全控制措施，基于我国的菌株和水产品所建立致病性副溶血性弧菌的预测模型更为符合我国国情，有助于保障我国的水产品食用安全。
第四部分气调包装及调味品对水产品中致病性副溶血性弧菌的风险控制研究
1.气调包装对南美白对虾中副溶血性弧菌大流行克隆株O3:K6的控制效果
本章的研究目的在于探究4°C贮存条件下，两种气调包装对南美白对虾中副溶血性弧菌大流行克隆O3:K6菌株的风险控制效果。结果显示，低温下贮藏的气调包装的水产品中，副溶血性弧菌的潜在风险较高。
2.醋和酒对水产品中副溶血性弧菌风险降低效果评价
以风险评估作为工具来评价醋酒等对水产品中副溶血性弧菌的风险降低效果。其中，白酒对风险降低的效果最好，但也仅可降低41%（中位数）的风险，其他的醋或酒可降低风险的百分数均在20%左右。由此可知，大众观念中认为“喝酒吃海鲜”能确保水产品食用安全的观念是不科学的，本研究建议广大消费者在食用水产品时尽量确保充分加熟、避免生食水产品。
Vibrio parahaemolyticus is a Gram-negative and halophilic human pathogen thatoccurs naturally in marine or estuarine areas and is frequently isolated from aquaticproducts, including shrimp. V. parahaemolyticus can cause wound infections,septicemia, diarrhea, headache and acute gastroenteritis. This pathogen is considered tobe the leading cause of aquatic products-derived illness around the world. The majorityof infections are caused by consumption of contaminated undercooked orcross-contaminated cooked aquatic products. A better understanding of the riskassessmemt of V. parahaemolyticus is needed to support measures to the quality controlof aquatic products as aquatic products consumption becomes more popular. Thepresent study performed systematic research on three aspects, which are the researcheson fundamental data, case study and risk control of risk assessment of V.parahaemolyticus in aquatic products. Firstly, the variability of maximum specificgrowth rate of different V. parahaemolyticus strains was studied and the growthpredictive model of V. parahaemolyticus was established. Secondly, the risk assessmentof V. parahaemolyticus in aquatic products was performed based on the developedmodel in the present study, then taking the risk assessment as a tool to evaluate the riskreduction effect of the traditional flavouring on V. parahaemolyticus in aquatic products.The details are as follows:
Part1: The variability of specific growth parameters of pathogenic andnon-pathogenic V. parahaemolyticus in broth and Litopenaeus vannamei
1. The variation between the maximum specific growth rate of pathogenic andnon-pathogenic V. parahaemolyitcus in broth
In order to develop the determination method for the maximum specific growthrate (μmax) of Vibrio parahaemolyticus (V. parahaemolyticus) using the automoatedturbidimetric system Bioscreen and comparing the variability of μmaxof9different pathogenic and non-pathogenic V. parahaemolyticus strains in TSB (3%NaCl，pH8.0)under15,20and25°C, to provide basic data for quantitative risk assessment of V.parahaemolyticus. Applying Bioscreen to determine OD540of the serially decimallycultures and combing the logarithm of initial bacterial concentrations (log CFU/mL) ofwhich to calculate the μmaxof9strains under15,20and25°C. Under15,20and25°C,coefficient of variation is20.72%,17.5%and15.98%respectively. The variability ofμmaxbetween different V. parahaemolyticus strains increased as temperature decreasedand there is no apparent relation between the maximum specific growth rate of V.parahaemolyticus in TSB and the pathogenic genes of V. parahaemolyticus.
2. The growth variability of six different pathogenic and non-pathogenic V.parahaemolyticus on Litopenaeus vannamei
The present research is to study the variability of maximum specific growth rate ofsix pathogenic and non pathogenic V. parahaemolyticus strains on shrimp under37°C.The V. parahaemolyticus counts on inoculated cooked shrimp (Litopenaeus vannamei)was enumerated. The maximum specific growth rate of pathogenic V. parahaemolyticus(pVp) and nonpathogenic V. parahaemolyticus (npVp) were obtained by fitting growthdata to the three-phase linear model. The maximum specific growth rate (μmax) of tdhgene positive (tdh+) pVp Vp2(tdh+/trh-), Vp6(tdh+/trh-), Vp16(tdh+/trh-) was1.54,1.68and1.2(log10CFU/g)·h~(-1)respectively. The μmaxof trh gene positive (trh+) pVp Vp3(tdh-/trh+) and Vp19(tdh-/trh+) was0.9and1.41(log10CFU/g)·h~(-1)respectively, Theμmaxof npVp Vp18(tdh-/trh-) was0.95(log10CFU/g)·h~(-1). It is revealed that tdh+pVpgrow faster than the npVp, but no relationship between the genotype and μmaxwas foundin the present study.
3. The growth variability of three different pathogenic V. parahaemolyticus onLitopenaeus vannamei.
In order to study the growth parameters differences of different pathogenic V.parahaemolyticus on Litopenaeus vannamei and other growth matrix (broth andsalmon). The growth curve of ATCC33847, F13and Clinical V. parahaemolyticus strainCV on Litopenaeus vannamei under12and35°C was tested and the growth data wasfitted by different primary models to derive the growth parameters and to compare themwith similar researches. It was revealed that Baranyi model fit the growth data of threepVp well. By comparing with similar researches under12and35the μmaxof pVp CVserotype O3:K6on was higher than the μmaxof pVp in broth and salmon.
Part2: The research and analysis on the fundamental data required in the riskassessment of V. parahaemolyticus in aquatic products
1. Modeling the growth of pandemic V. parahaemolyticus O3:K6on Litopenaeusvannamei
Growth predictive model of pandemic V. parahaemolyticus O3:K6strain onLitopenaeus vannamei was developed and validated. The maximum specific growth rateof this pandemic O3:K6strain ranged from0.11to1.47(1/h) between12°C and40°C.A square root type model was then used to quantify the dependency between thespecific maximum growth rate and temperature and the temperature at which no growthwas observed was1.0°C.
2. The contamination level analysis of V. parahaemolyticus in aquatic products inShanghai market between2008to2011
The prevalence and concentration analysis of V. parahaemolyticus in aquaticproducts in Shanghai market shows that the mean prevalence of aquatic products inShanghai is10.58%, the shrimp shows the highest contamination level among variousaquatic products, which is3.65MPN/g. It’s revealed that it should be paid moreattention to shrimp, wholesale aquatic products market and the May to October.
Part3: The case study about quantitative microbial risk assessment of V.parahaemolyticus in aquatic products
1. Quantitative microbial risk assessment of V. parahaemolyticus in aquaticproducts applying the predictive model constructed in the present study
The research in former chapters, the predictive growth model for Vibrioparahaemolyticus in shrimp and the prevalence and concentration data of Vibrioparahaemolyticus in aquatic products in Shanghai market, were applied in the riskassessment. It’s shown that there are1823people will suffer from V. parahamolyticus inaquatic products in Shanghai per year. Among various factors affecting the risk of V.parahaemoyticus, the rank is as follows: the contamination level of Vibrioparahaemolyticus in aquatic products> the ratio of raw/not raw eaten for aquaticproducts> storage temperature> storage time> servings of aquatic products consumedby Shanghai citizen per year.
2. Quantitative microbial risk assessment of V. parahaemolyticus in aquaticproducts applying the predictive model and parameters used in the FAO/WHO report
The result derived from the model and parameters from FAO/WHO report are as follows: It’s shown that there are868people will suffer from V. parahamolyticus inaquatic products in Shanghai per year. Among various factors affecting the risk of V.parahaemoyticus, the contamination level of V. parahamolyticus in aquatic products>the ratio of raw/not raw eaten for aquatic products> storage temperature> storagetime> the adjustment factor for maximum specific growth rate> servings of aquaticproducts consumed by Shanghai citizen per year> the amount of consumption perserving. Among this parameters, the adjustment factor for maximum specific growthrate and the amount of consumption per serving. show negative correlation to the risk.
3. The comparative analysis of the risk assessment of V. parahamolyticus in aquaticproducts using the two different models, the one in the present study and the other onein FAO/WHO report.
It is revealed from the comparative analysis of the risk assessment of V.parahamolyticus in aquatic products using the two different models, the one in thepresent study and the other one in FAO/WHO report that the number of illness inShanghai caused by V. parahamolyticus contaminated aquatic products is different. Theresult from the present model which is based on the Litopenaeus vannamei is higherthan the FAO/WHO model which is based on the oyster. It’s suggested that, at the pointof guaranteeing food safety, the model constructed in the present study should be usefulto be applied in performing more conservative risk assessment to assist in the foodsafety control measure formulation by regulators to protect people’s health and safety.The predictive model constructed based on local strain and aquatic products could bemore suitable to the situation of China to protect safety of aquatic products.
Part4: The risk control of modified atmosphere packaging and seasoning on thepathogenic V. parahaemolyticus in aquatic products
1. The effect of modified atmosphere packaging on pathogenic pandemic clone V.parahaemolyticus O3:K6on Litopenaeus vannamei
The aim of this chapter is to study the risk control effect of two modifiedatmosphere packaging on V. parahaemolyticus pandemic clone O3:K6on Litopenaeusvannamei under4°C. It’s showed that the risk of V. parahaemolyticus in the modifiedatmosphere package is still high.
2. The risk reduction effect of vinegar and wine on V. parahaemolyticus in aquaticproducts
Applying risk assessment as a tool to evaluate the risk reduction effect of vinegar and wine on V. parahaemolyticus in aquatic products. The white spirit shows the bestrisk reduction effect, which can only reduce41%(median). Other vinegar or wine canreduce the risk the percentage of20%. It’s revealed that the common sense “drinkingwine and eating aquatic products” could guarantee the food safety with respect toaquatic products consumption is unscientific. It is suggested for consumers that theaquatic products should be cooked totally and avoid eating raw aquatic products.
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