Sumner John, Ross Thomas
Centre for Food Safety and Quality, School of Agricultural Science, University of Tasmania, Hobart, Australia.
Int J Food Microbiol. 2002 Jul 25;77(1-2):55-9. doi: 10.1016/s0168-1605(02)00062-4.
As part of a semi-quantitative risk assessment of 10 seafood hazard/product combinations, a risk assessment tool was used to generate a Risk Ranking. The tool is in a spreadsheet software format and provides a risk estimate, which is scaled between 0 and 100, where 0 represents no risk and 100 represents all meals containing a lethal dose of the hazard. A full description of the tool is contained in Ross and Sumner (this issue). Based on their ranking, seafoods in Australia fell into three risk categories. Hazard/product pairs with ranking < 32 included mercury poisoning (Relative Risk = 24), Clostridium botulinum in canned fish (RR = 25), or in vacuum-packed cold-smoked fish (RR = 28), parasites in sushi/sashimi (RR = 31), viruses in shellfish from uncontaminated waters, (RR = 31), enteric bacteria in imported cooked shrimp (RR = 31) and algal biotoxins from controlled waters (RR = 31). It is noted that there have been no documented cases of food-borne illness from any of the above hazard/product pairings in Australia. Those with rankings 32-48 included Vibrio parahaemolyticus in cooked prawns (RR = 37), V. cholerae in cooked prawns (RR = 37), Listeria monocytogenes in cold-smoked seafoods (RR = 39), scombrotoxicosis (RR = 40), V. vulnificus in oysters (RR = 41), ciguatera in the general Australian population (RR = 45), L. monocytogenes in susceptible (RR = 45) and extremely susceptible populations (RR = 47) and enteric bacteria in imported cooked shrimp eaten by vulnerable consumers (RR = 48). Almost all the hazard/product pairs in this category have caused the outbreaks of food poisoning in Australasia. Those hazard/product pairs with rankings >48 included ciguatera from recreational fishing in susceptible areas (RR = 60), viruses in shellfish from contaminated waters (RR = 67) and algal biotoxins from uncontrolled waters in an algal event (RR = 72). There have been significant (>100 cases) food poisoning incidents involving viruses and biotoxins in shellfish, while ciguatera poisoning is prevalent among coastal communities in Australia's warmer waters.
作为对10种海鲜危害/产品组合进行半定量风险评估的一部分，使用了一种风险评估工具来生成风险排名。该工具采用电子表格软件格式，提供一个风险估计值，范围在0到100之间，其中0表示无风险，100表示所有餐食都含有致死剂量的危害。该工具的完整描述载于罗斯和萨姆纳（本期）。根据其排名，澳大利亚的海鲜分为三个风险类别。排名<32的危害/产品对包括汞中毒（相对风险=24）、罐装鱼中的肉毒梭菌（RR=25）或真空包装冷熏鱼中的肉毒梭菌（RR=28）、寿司/刺身中的寄生虫（RR=31）、未受污染水域贝类中的病毒（RR=31）、进口熟虾中的肠道细菌（RR=31）以及受控水域中的藻毒素（RR=31）。需要注意的是，在澳大利亚，上述任何一种危害/产品组合均未记录有食源性疾病病例。排名32 - 48的包括熟虾中的副溶血性弧菌（RR=37）、熟虾中的霍乱弧菌（RR=37）、冷熏海鲜中的单核细胞增生李斯特菌（RR=39）、组胺中毒（RR=40）、牡蛎中的创伤弧菌（RR=41）、澳大利亚普通人群中的雪卡毒素中毒（RR=45）、易感人群（RR=45）和极度易感人群中的单核细胞增生李斯特菌（RR=47）以及易受伤害消费者食用的进口熟虾中的肠道细菌（RR=48）。这一类别的几乎所有危害/产品对都在澳大拉西亚地区引发了食物中毒疫情。排名>48的危害/产品对包括易感地区休闲捕鱼中的雪卡毒素中毒（RR=60）、受污染水域贝类中的病毒（RR=67）以及藻类事件中不受控水域的藻毒素（RR=72）。涉及贝类中病毒和毒素的食物中毒事件数量众多（>100例），而雪卡毒素中毒在澳大利亚温暖海域的沿海社区较为普遍。
