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

Huan Xu, Jing Liu, Mengqi Yuan, Cuifang Tian, Ting Lin, Jiawen Liu, Olivera Castro Osaris Caridad, Yingjie Pan, Yong Zhao and Zhaohuan Zhang
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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
Yong Zhao: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Zhaohuan Zhang: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

IJERPH, 2022, vol. 20, issue 1, 1-11

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.

Keywords: Chinese eating habit; Vibrio parahaemolyticus; risk reduction assessment; ready-to-eat shrimp (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
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