Swift quantitative risk assessment of Vibrio parahaemolyticus in aquatic products of raw food
- VernacularTitle:基于基因序列分析开展广州市生食水产品副溶血性弧菌致病风险评估
- Author:
Hailin LI
1
;
Weiwei ZHANG
1
;
Yan LI
1
;
Xiaohua LIN
1
;
Qin ZHOU
1
Author Information
- Publication Type:Journal Article
- Keywords: Aquatic product; Vibrio parahaemolyticus; Sequence; Assessment
- From: Journal of Public Health and Preventive Medicine 2025;36(1):37-40
- CountryChina
- Language:Chinese
- Abstract: Objective To evaluate the disease risk of Vibrio parahaemolyticus (VP) in aquatic products of raw food in Guangzhou. Methods VP detection was carried out in aquatic products of raw food sold in Guangzhou from 2009 to 2022. Gene sequence and wgSNP analysis of 30 VP strains (including 15 food strains and 15 patient strains) were performed for the detection rate of pathogenic VP. sQMRA was applied to assess VP risk of aquatic products of raw food. Results The detection rate of VP in raw aquatic products in Guangzhou was 7.30% (98/1 343). The detection rate of TDH virulence gene in patient strains was 86.70% (13/15) , and the detection rate of TRH was 6.67% (1/15). In 15 food strains, TDH and TRH were negative. The WgSNP analysis showed that 2 food strains had high similarity with the patient strains, indicating the same cluster. Risk assessment showed that the number of Vibrio parahaemolyticus infection cases caused by intaking aquatic products of raw food in Guangzhou was 384 ever year. Conclusion The detection rate of VP in aquatic products of raw food is high in Guangzhou , and the detection rate of VP virulence genes in aquatic products of raw food is low. Gene sequence and wgSNP analysis can be used for risk assessment of food pathogenic bacteria. The risk of disease of Vibrio parahaemolyticus in aquatic products of raw food is high.
