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题名/责任者:

Risk assessment of Vibrio parahaemolyticus in seafood : interpretative summary and technical report.

出版发行项:

Geneva : World Health Organization ; Rome : Food and Agriculture Organization of the United Nations, 2011.

ISBN:

9789241548175 (WHO)

ISBN:

9241548177 (WHO)

ISBN:

9789251068748 (FAO) :

ISBN:

9251068747 (FAO)

载体形态项:

xvii, 183 p. : ill. ; 25 cm.

丛编说明:

Microbiological risk assessment series, 1726-5274 ; 16

丛编统一题名:

Microbiological risk assessment series ; 16.

附加团体名称:

World Health Organization.

附加团体名称:

Food and Agriculture Organization of the United Nations.

论题主题:

Vibrio parahaemolyticus.

论题主题:

Seafood-Contamination.

论题主题:

Health risk assessment.

中图法分类号:

TS207.4

中图法分类号:

FAO

书目附注:

Includes bibliographical references.

内容附注:

Interpretative Summary -- Technical Report, Part I. Microbiological risk assessment of Vibrio parahaemolyticus in raw oysters -- Part II. Microbiological risk assessment of Vibrio parahaemolyticus in Anadara granosa (Bloody clam) -- Appendix II: 1. Methods used for isolation and characterization of V. parahaemolyticus strains from clinical and seafood specimens for hazard identification -- 2. Methods used for exposure assessment -- 3. Technical explanation of Beta-Poisson dose-response model and its approximations.

摘要附注:

"Vibrio parahaemolyticus are common causes of diarrhoeal disease worldwide. These marine micro-organisms, native in estuarine waters globally, concentrate in the gut of filter-feeding molluscan shellfish, such as oysters, clams and mussels. Raw and undercooked seafood, including finfish, represent the principal vehicle of transmission to humans. This volume considers the applicability of an assessment of the public health impact of raw oyster consumption, developed in one country, to assess the public health risk associated with the consumption of raw oysters harvested in other countries where different growing and harvesting scenarios might exist. The approach is also applied to bloody clams and finfish to establish if such a risk assessment can also be adapted to other types of shellfish and finfish. This work is therefore divided in three parts focusing on (i) risk assessment of Vibrio parahaemolyticus in raw oysters, (ii) risk assessment of Vibrio parahaemolyticus in bloody clam and (iii) risk assessment of Vibrio parahaemolyticus in finfish. As well as providing insights on the risks associated with consumption of these commodities, the work also addresses how to make maximum use of existing and/or limited resources."--P. [4] of cover.

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