酸性电解水结合超高压技术对虾仁中副溶血性弧菌风险降低的研究

Risk Reduction Assessment of Combined Acidic Electrolyzed Water and High Hydrostatic Pressure Effects on Vibrio parahaemolyticus in Shelled Shrimp

摘要:

本研究首次将酸性电解水与超高压技术相结合，用于杀灭虾仁中的副溶血性弧菌，并使用定量微生物风险评估模型对这项杀菌技术的风险降低能力进行了评价。结果表明，这种新型的杀菌技术可显著地降低虾仁中副溶血性弧菌的患病风险，与未经处理的虾仁相比，处理后的虾仁中副溶血性弧菌的最终污染量从1.98 Log CFU/g降低到-2.53 Log CFU/g，平均患病概率从1.28×10-1降低到2.01×10-3，每万人中平均患病人数从1280人降低到20人，风险降低率为98%。敏感性分析显示，该技术的处理压力、处理时间及制备电解水时所需的NaCl浓度均与患病概率呈负相关性。此外，本研究还表明该技术可与冷链物流技术相结合，服务于食品工业的生产链，从而最大限度地降低副溶血性弧菌的患病风险，为维护公共卫生提供强有力的技术支持。

Abstract:

Acidic electrolyzed water (AEW) was combined with high hydrostatic pressure (HHP) in this study to inactivate Vibrio parahaemolyticus in shelled shrimp, and the risk reduction of this technique was evaluated using a quantitative microbial risk assessment (QMRA) model. The results showed that the risk of V. parahaemolyticus infection could be significantly reduced using this novel sterilization technology. Compared with untreated shelled shrimp, the final contamination level of V. parahaemolyticus was decreased from 1.98 to -2.53 log CFU/g, and the mean infection risk was reduced from 1.28×10-1 to 2.01×10-3 after combined treatment with AEW and HHP. The average cases of V. parahaemolyticus infection were reduced from 1280 to 20 per 10,000 people, with a risk reduction rate of 98%. The sensitivity analysis showed that the treatment pressure, treatment time, and sodium chloride concentration required for electrolysis, all had a negative correlation with risk of V. parahaemolyticus infection. In addition, this study also indicated that the novel sterilization technique could be combined with cold chain logistics to be applied in the production chain of the food industry, thus minimizing the risk of V. parahaemolyticus infection and providing strong technical support to safeguard public health.