浙北地区餐饮业小龙虾重点危害因子调查及风险评估

发布时间：2018-05-11 06:02

本文选题：食品安全 + 小龙虾　；参考：《浙江大学》2013年硕士论文

【摘要】：南京部分消费者在食用小龙虾后,患上了横纹肌肉溶解症,事件曝光后小龙虾的安全性受到了广泛的关注。本项目对浙北地区餐饮业小龙虾抽样调查,对其安全性进行综合评估；同时分析小龙虾中重点危害因子在餐饮加工过程的动态变化。在杭嘉湖绍四地抽集样品共计102份,利用@ISK软件对小龙虾中的Pb和As进行了暴露评估。结果显示,即使是小龙虾的消费旺季,高暴露组人群在95百分位的暴露率下铅的暴露量占PTWI值的4.25%,砷的暴露量占PTWI值的14.17%。而所有小龙虾样本中汞含量都在0.1mg/kg以下。其余化学污染物检测结果：亚硫酸盐含量均在10mg/kg以下;未检出草酸、柠檬酸；亚硝酸盐有1份超标。浙北地区非法添加“洗虾粉”的情况得到很好的控制。检出肺吸虫囊蚴2份,皆为生样,所有熟样中均未检出寄生虫。另有一份样品中检出不明圆形病原体,尺寸明显小于肺吸虫囊蚴。小龙虾中微生物污染不容乐观,即便经过加热过程杀死大部分微生物之后,菌落总数和大肠菌群残留量依然过高。更为糟糕的是致病菌污染状况严重,其中副溶血性弧菌与铜绿假单胞菌是主要的污染菌,其检出率分别为24.5%、22.1%。熟样中检出副溶血性弧菌1份、铜绿假单胞菌2份、金黄色萄球菌2份,部分餐饮单位的厨具、餐具、厨房用水等存在与食品发生交叉污染情况。化学污染物的动态模拟结果表明：重金属在餐饮加工过程中变化不明显,有略微的下降趋势,值得注意的是,汞在小龙虾肌肉中的含量大于其头部的含量；亚硝酸盐、亚硫酸盐、草酸在小龙虾中的本底值很低。微生物污染物的动态模拟分析结果显示：经过5min的盐水烧煮后,小龙虾中致病菌均未检出,大肠菌群量控制在30MPN/g以下,菌落总数340CFU/g以下。浙北地区小龙虾污染情况总体较为安全,风险评估结果显示重金属的暴露量对人体贡献率较小,其他化学污染物以及寄生虫都得到比较好的控制。遗憾的是微生物污染严重,容易引起食物中毒事件。提醒消费者：①家庭烹调小龙虾时应充分洗尽、烧熟,保持餐具卫生防止交叉污染；②避免短时间频繁进食小龙虾。
[Abstract]:After eating crayfish in Nanjing, some consumers suffer from transposition muscle lysis, and the safety of crayfish has been paid more and more attention. A sampling survey of crayfish was carried out in northern Zhejiang Province, and its safety was evaluated synthetically, and the dynamic changes of the key hazard factors in the process of catering processing were analyzed at the same time. A total of 102 samples were collected from four places of Hangzhou, Jiaxihu and Shao, and the exposure to Pb and as in crayfish was evaluated by using the software called @ ISK. The results showed that even in the consumption season of crayfish, the exposure rate of lead and arsenic in high exposure group was 4.25% of PTWI value and 14.17% of PTWI value respectively. All crayfish samples contained mercury below 0.1mg/kg. The content of sulfite was below 10mg/kg, oxalic acid and citric acid were not detected, and one part of nitrite exceeded the standard. The situation of adding Shrimp Powder illegally in northern Zhejiang was well controlled. Two strains of paragonimiasis cysticercus were detected, all of them were living, and no parasites were found in all the mature samples. In another sample, an unknown circular pathogen was detected, the size of which was significantly smaller than that of paragonimiasis cysticercus. Microbial contamination in crayfish is not optimistic, even after the heating process to kill most of the microorganisms, the total number of colonies and coliform residues are still too high. What is worse is the serious contamination of pathogenic bacteria, in which Vibrio parahaemolyticus and Pseudomonas aeruginosa are the main polluting bacteria, the detectable rate of which is 24.522.1 respectively. One vibrio parahaemolyticus, two Pseudomonas aeruginosa, two Grape aureus, and some kitchen utensils, cutlery and kitchen water in some catering units were found to have cross contamination with food. The dynamic simulation results of chemical pollutants showed that heavy metals did not change obviously in the course of food and beverage processing, and showed a slight downward trend, notably, mercury content in crayfish muscle was greater than that in its head, nitrite, nitrite, Sulfite oxalic acid has a low background value in crayfish. The results of dynamic simulation of microbial pollutants showed that no pathogenic bacteria were detected in crayfish after boiling in salt water of 5min, the amount of coliform bacteria was controlled below 30MPN/g, and the total number of bacteria was less than 340CFU/g. The results of risk assessment showed that the exposure of heavy metals contributed little to human body, and other chemical pollutants and parasites were well controlled. Unfortunately, microorganism pollution is serious, easy to cause food poisoning events. Remind consumers: 1. When cooking crayfish, wash them thoroughly, cook them well, keep the cutlery clean to prevent cross contamination and avoid eating crayfish frequently for short periods of time.
【学位授予单位】：浙江大学
【学位级别】：硕士
【学位授予年份】：2013
【分类号】：TS201.6;R155.5

【参考文献】