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Risk Reduction Assessment of Vibrio parahaemolyticus on Shrimp by a Chinese Eating Habit

Author

Listed:
  • Huan Xu

    (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

  • Jing Liu

    (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

  • Mengqi Yuan

    (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

  • Cuifang Tian

    (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

  • Ting Lin

    (Greentown Agricultural Testing Technology Co., Ltd., Hangzhou 310051, China)

  • Jiawen Liu

    (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

  • Olivera Castro Osaris Caridad

    (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

  • Yingjie Pan

    (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
    Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
    Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China)

  • Yong Zhao

    (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
    Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai 201306, China
    Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China)

  • Zhaohuan Zhang

    (College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)

Abstract

In China, a traditional perspective recommended that consuming seafood should be mixed or matched with vinegar, because people thought this traditional Chinese eating habit could reduce the risk of pathogenic microorganism infection, such as Vibrio parahaemolyticus induced diarrhea. However, this empirical viewpoint has not yet been evaluated scientifically. This study conducted a simplified quantitative microbiological risk assessment (QMRA) model, which was employed to estimate the risk reduction of V. parahaemolyticus on ready-to-eat (RTE) shrimp by consuming with vinegars (white vinegar, aromatic vinegar, or mature vinegar). Results showed the reduction of V. parahaemolyticus density on RTE shrimp after consuming with white vinegar, aromatic vinegar and mature vinegar was respectively 0.9953 log CFU/g (90% confidence interval 0.23 to 1.76), 0.7018 log CFU/g (90% confidence interval 0.3430 to 1.060) and 0.6538 log CFU/g (90% confidence interval 0.346 to 0.9620). The infection risk of V. parahaemolyticus per meal in this QMRA model was quantified by a mean of 0.1250 with the standard deviation of 0.2437. After consuming with white vinegar, aromatic vinegar, and mature vinegar, the mean infection risk of V. parahaemolyticus on shrimp decreased to 0.0478, 0.0652, and 0.0686. The QMRA scenarios indicated significant reductions in infection risk when eating RTE shrimp by the Chinese eating habit (consuming with vinegar). This good eating habit should be recommended to promote the spread of around the world.

Suggested Citation

  • Huan Xu & Jing Liu & Mengqi Yuan & Cuifang Tian & Ting Lin & Jiawen Liu & Olivera Castro Osaris Caridad & Yingjie Pan & Yong Zhao & Zhaohuan Zhang, 2022. "Risk Reduction Assessment of Vibrio parahaemolyticus on Shrimp by a Chinese Eating Habit," IJERPH, MDPI, vol. 20(1), pages 1-11, December.
    • Handle: RePEc:gam:jijerp:v:20:y:2022:i:1:p:317-:d:1014645
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    References listed on IDEAS

    as
    1. Phillip M. Gurman & Tom Ross & Andreas Kiermeier, 2018. "Quantitative Microbial Risk Assessment of Salmonellosis from the Consumption of Australian Pork: Minced Meat from Retail to Burgers Prepared and Consumed at Home," Risk Analysis, John Wiley & Sons, vol. 38(12), pages 2625-2645, December.
    2. Jun'ichiro Iwahori & Akio Yamamoto & Hodaka Suzuki & Takehisa Yamamoto & Toshiyuki Tsutsui & Keiko Motoyama & Mikiko Sawada & Tomoki Matsushita & Atsushi Hasegawa & Ken Osaka & Hajime Toyofuku & Fumik, 2010. "Quantitative Risk Assessment of Vibrio parahaemolyticus in Finfish: A Model of Raw Horse Mackerel Consumption in Japan," Risk Analysis, John Wiley & Sons, vol. 30(12), pages 1817-1832, December.
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