Quantitative Risk Assessment of Vibrio parahaemolyticus in Finfish: A Model of Raw Horse Mackerel Consumption in Japan

Abstract

The aim of this study was to evaluate the effects of implemented control measures to reduce illness induced by Vibrio parahaemolyticus (V. parahaemolyticus) in horse mackerel (Trachurus japonicus), seafood that is commonly consumed raw in Japan. On the basis of currently available experimental and survey data, we constructed a quantitative risk model of V. parahaemolyticus in horse mackerel from harvest to consumption. In particular, the following factors were evaluated: bacterial growth at all stages, effects of washing the fish body and storage water, and bacterial transfer from the fish surface, gills, and intestine to fillets during preparation. New parameters of the beta-Poisson dose-response model were determined from all human feeding trials, some of which have been used for risk assessment by the U.S. Food and Drug Administration (USFDA). The probability of illness caused by V. parahaemolyticus was estimated using both the USFDA dose-response parameters and our parameters for each selected pathway of scenario alternatives: washing whole fish at landing, storage in contaminated water, high temperature during transportation, and washing fish during preparation. The last scenario (washing fish during preparation) was the most effective for reducing the risk of illness by about a factor of 10 compared to no washing at this stage. Risk of illness increased by 50% by exposure to increased temperature during transportation, according to our assumptions of duration and temperature. The other two scenarios did not significantly affect risk. The choice of dose-response parameters was not critical for evaluation of control measures.

Reduction of infection risk mediated by co‐culturing Vibrio parahaemolyticus and Listeria monocytogenes in refrigerated cooked shrimp

“…Previous studies suggested the prime quality of shrimps can be retained for 8 days under low temperatures . A beta‐Poisson model was chosen to describe the dose–response relationship between the probability of illness and V. parahaemolyticus : …”

Behavior of pathogenic Vibrio parahaemolyticus in prawn in response to temperature in laboratory and factory

“…From farm to fork, prawn commonly undergoes a variation of temperature from ambient to freezing ranges. Temperature is a main factor influencing the pathogenic behavior in seafood such as prawn (Ying & Xi-bin, 2006), oyster (McLaughlin et al, 2005;Yoon et al, 2008;Zimmerman et al, 2007), salmon (Yang et al, 2009), fish (Yang et al, 2008), horse mackerel (Iwahori et al, 2010), Chesapeake Bay oyster (Kaneko & Colwell, 1973) and mussel (Julie et al, 2010). However, the studies of prawn had not included the effect of temperature in a wide range, especially in high ambient and low freezing ranges.…”

Modeling Transfer of Vibrio Parahaemolyticus During Peeling of Raw Shrimp

“…Vibrio parahaemolyticus is a gram‐negative, halophilic, mesophilic, rod‐shaped bacterium that is widely distributed in marine environment and seafood, and has been recognized as one of the most common causes of the seafood‐borne outbreaks in the United States, China, and many other Asian countries, including Japan and India (Chen et al., ; Iwahori et al., ; Wu, Wen, Ma, Ma, & Chen, ). In China, the consumer demand for shrimp has steadily increased.…”