Hamilton Kerry A, Chen Arlene, de-Graft Johnson Emmanuel, Gitter Anna, Kozak Sonya, Niquice Celma, Zimmer-Faust Amity G, Weir Mark H, Mitchell Jade, Gurian Patrick
Department of Civil, Architectural, and Environmental Engineering, Drexel University, 3141 Chestnut Street, Philadelphia, PA 19104.
Maryland Pathogen Research Center, Department of Cell Biology and Molecular Genetics, University of Maryland, College Park, MD 20742.
Microb Risk Anal. 2018 Aug;9:22-32. doi: 10.1016/j.mran.2018.04.001. Epub 2018 Apr 13.
The use of aquaculture is increasing to meet the growing global demand for seafood. However, the use of aquaculture for seafood production incurs potential human health risks, especially from enteric bacteria such as spp. spp. was the most frequently reported cause of outbreaks associated with crustaceans from 1998 to 2004. Among crustacean species, shrimp are the most economically important, internationally traded seafood commodity, and the most commonly aquaculture-raised seafood imported to the United States. To inform safe aquaculture practices, a quantitative microbial risk assessment (QMRA) was performed for wastewater-fed aquaculture, incorporating stochastic variability in shrimp growth, processing, and consumer preparation. Several scenarios including gamma irradiation, proper cooking, and improper cooking were considered in order to examine the relative importance of these practices in terms of their impact on risk. Median annual infection risks for all scenarios considered were below 10, however 95 percentile risks were above 10 annual probability of infection and 10 DALY per person per year for scenarios with improper cooking and lack of gamma irradiation. The greatest difference between microbiological risks for the scenarios tested was observed when comparing proper vs. improper cooking (5 to 6 orders of magnitude) and gamma irradiation (4 to 5 orders of magnitude) compared to (up to less than 1 order of magnitude) for peeling and deveining vs. peeling only. The findings from this research suggest that restriction of spp. to low levels (median 5 to 30 per L aquaculture pond water) may be necessary for scenarios in which proper downstream food handling and processing cannot be guaranteed.
为满足全球对海鲜日益增长的需求，水产养殖的使用正在增加。然而，利用水产养殖生产海鲜会带来潜在的人类健康风险，尤其是来自肠道细菌如 spp. spp. 是1998年至2004年期间与甲壳类动物相关的疫情中最常报告的病因。在甲壳类物种中，虾是经济上最重要、国际贸易量最大的海鲜商品，也是美国进口量最大的水产养殖海鲜。为了指导安全的水产养殖实践，对废水养殖进行了定量微生物风险评估（QMRA），纳入了虾生长、加工和消费者处理过程中的随机变异性。考虑了几种情况，包括伽马射线辐照、适当烹饪和不适当烹饪，以检查这些做法在其对风险的影响方面的相对重要性。所有考虑的情况的年度感染风险中位数均低于10，但对于烹饪不当和缺乏伽马射线辐照的情况，95百分位数风险高于每年10的感染概率和每人每年10伤残调整生命年。在比较适当烹饪与不适当烹饪（5至6个数量级）以及伽马射线辐照（4至5个数量级）与仅去皮与去皮去肠线（最多小于1个数量级）时，观察到测试情况的微生物风险之间的最大差异。这项研究的结果表明，对于无法保证适当的下游食品处理和加工的情况，将 spp. 限制在低水平（水产养殖池塘水每升中位数为5至30）可能是必要的。
