Yu Zhendi, Xu Zhangkai, Chen Jiang, Chen Lili, Liao Ningbo, Zhang Ronghua, Cheng Dongqing
School of Medical Technology and Information Engineering, Zhejiang Chinese Medical University, Hangzhou 310053, China.
Department of Clinical Laboratory, Zhejiang Hospital, Hangzhou 310013, China.
Foods. 2023 Sep 17;12(18):3462. doi: 10.3390/foods12183462.
Foodborne diseases are currently the most critical food safety issue in the world. There are not many hazard identification and exposure assessments for foodborne viruses (Norovirus GI, GII, Hepatitis A Virus, Rotavirus, Adenovirus) in shellfish. Multiplex qPCR for the simultaneous detection of five foodborne viruses was established and used to assess infection risk based on a 1-year pathogenesis study. The sensitivity, specificity and reproducibility of the multiplex qPCR method are consistent with that of conventional qPCR, which saves more time and effort. Overall, 37.86% of shellfish samples had one or more foodborne viruses. Risk assessment formulae and matrices were used to develop risk assessments for different age groups, different seasons and different shellfish. The annual probability of contracting a foodborne virus infection from shellfish is greater than 1.6 × 10 for all populations, and even for infants aged 0-4 years, it is greater than 1.5 × 10, which is much higher than the risk thresholds recommended by WHO (10) and the US EPA (10). High risk (level IV) is associated with springtime, and medium risk (level III) is associated with Mussel consumption. This study provides a basis for the risk of foodborne viral infections in people of different ages, in different seasons, and by consuming different shellfish.
食源性疾病是当前全球最关键的食品安全问题。针对贝类中食源性病毒（诺如病毒GI、GII、甲型肝炎病毒、轮状病毒、腺病毒）的危害识别和暴露评估并不多。建立了用于同时检测五种食源性病毒的多重定量聚合酶链反应（qPCR），并基于为期1年的发病机制研究用于评估感染风险。多重qPCR方法的灵敏度、特异性和可重复性与传统qPCR一致，且更省时省力。总体而言，37.86%的贝类样本含有一种或多种食源性病毒。风险评估公式和矩阵被用于针对不同年龄组、不同季节和不同贝类开展风险评估。所有人群因食用贝类感染食源性病毒的年概率均大于1.6×10，即使对于0至4岁的婴儿，该概率也大于1.5×10，远高于世界卫生组织（WHO）（10）和美国环境保护局（US EPA）（10）建议的风险阈值。高风险（IV级）与春季相关，中度风险（III级）与食用贻贝相关。本研究为不同年龄、不同季节以及食用不同贝类的人群中食源性病毒感染风险提供了依据。
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