海产含弧菌的情况.docxVIP

Risk Assessment Studies Report No.20 VIBRIO SPECIES IN SEAFOOD August 2005 Food and Environmental Hygiene Department The Government of the Hong Kong Special Administrative Region Table of Contents Page Abstract 2 Objective 3 Introduction 3 Vibrio Species V. cholerae V. parahaemolyticus V. vulnificus Vibrio spp. and Seafood Factors affecting growth and survival of vibrios in seafood Local Foodborne Disease Figures 11 V. parahaemolyticus Food Poisoning Cholera Cases Study on the Ecology of V. cholerae in Local Marine Water and Live Seafood 14 Discussion 17 Conclusion and Recommendations 18 Advice to Trade Advice to Public Reference 22 Table 1: V. parahaemolyticus Food Poisoning by Food Group (1999 to 2003) 11 Table 2: V. parahaemolyticus Food Poisoning Outbreaks Due to Consumption of 12 Seafood (1999 to 2003) Table 3: Contributing Factors of V. parahaemolyticus Food Poisoning Outbreaks 13 due to Consumption of Seafood (1999 to 2003) Table 4: Local Cholera Cases by Food Group (1999 to 2003) 14 Annex I: Selected Sites for Water Sampling 25 iii Risk Assessment Studies Report No.20 VIBRIO SPECIES IN SEAFOOD 1 Abstract Vibrios are associated with live seafood as they form part of the indigenous microflora of the marine environment. Foodborne infections with Vibrio spp. are common in Asia. In Hong Kong, V. parahaemolyticus continued to be the top causative agent among all the reported food poisoning outbreaks in recent years. According to the figures provided by the Department of Health (DH), 552 confirmed V. parahaemolyticus food poisoning outbreaks affecting 2725 persons were reported during 1999 to 2003. Among these 552 outbreaks, 313 (56.7%) were due to consumption of seafood. Inadequate cooking (59.7%) and contamination by raw food (23.6%) were the main contribution factors for these cases. Cholera appears as sporadic diseases in Hong Kong. Information from the DH showed that there were totally 49 local cholera cases reported during 1999 to 2003. The suspected food it