發(fā)布時(shí)間：2018-05-11 06:02

  本文選題：食品安全 + 小龍蝦��； 參考：《浙江大學(xué)》2013年碩士論文

【摘要】：南京部分消費(fèi)者在食用小龍蝦后,患上了橫紋肌肉溶解癥,事件曝光后小龍蝦的安全性受到了廣泛的關(guān)注。本項(xiàng)目對(duì)浙北地區(qū)餐飲業(yè)小龍蝦抽樣調(diào)查,對(duì)其安全性進(jìn)行綜合評(píng)估；同時(shí)分析小龍蝦中重點(diǎn)危害因子在餐飲加工過程的動(dòng)態(tài)變化。 在杭嘉湖紹四地抽集樣品共計(jì)102份,利用@ISK軟件對(duì)小龍蝦中的Pb和As進(jìn)行了暴露評(píng)估。結(jié)果顯示,即使是小龍蝦的消費(fèi)旺季,高暴露組人群在95百分位的暴露率下鉛的暴露量占PTWI值的4.25%,砷的暴露量占PTWI值的14.17%。而所有小龍蝦樣本中汞含量都在0.1mg/kg以下。 其余化學(xué)污染物檢測(cè)結(jié)果：亞硫酸鹽含量均在10mg/kg以下;未檢出草酸、檸檬酸；亞硝酸鹽有1份超標(biāo)。浙北地區(qū)非法添加“洗蝦粉”的情況得到很好的控制。 檢出肺吸蟲囊蚴2份,皆為生樣,所有熟樣中均未檢出寄生蟲。另有一份樣品中檢出不明圓形病原體,尺寸明顯小于肺吸蟲囊蚴。 小龍蝦中微生物污染不容樂觀,即便經(jīng)過加熱過程殺死大部分微生物之后,菌落總數(shù)和大腸菌群殘留量依然過高。更為糟糕的是致病菌污染狀況嚴(yán)重,其中副溶血性弧菌與銅綠假單胞菌是主要的污染菌,其檢出率分別為24.5%、22.1%。熟樣中檢出副溶血性弧菌1份、銅綠假單胞菌2份、金黃色萄球菌2份,部分餐飲單位的廚具、餐具、廚房用水等存在與食品發(fā)生交叉污染情況。 化學(xué)污染物的動(dòng)態(tài)模擬結(jié)果表明：重金屬在餐飲加工過程中變化不明顯,有略微的下降趨勢(shì),值得注意的是,汞在小龍蝦肌肉中的含量大于其頭部的含量；亞硝酸鹽、亞硫酸鹽、草酸在小龍蝦中的本底值很低。微生物污染物的動(dòng)態(tài)模擬分析結(jié)果顯示：經(jīng)過5min的鹽水燒煮后,小龍蝦中致病菌均未檢出,大腸菌群量控制在30MPN/g以下,菌落總數(shù)340CFU/g以下。 浙北地區(qū)小龍蝦污染情況總體較為安全,風(fēng)險(xiǎn)評(píng)估結(jié)果顯示重金屬的暴露量對(duì)人體貢獻(xiàn)率較小,其他化學(xué)污染物以及寄生蟲都得到比較好的控制。遺憾的是微生物污染嚴(yán)重,容易引起食物中毒事件。提醒消費(fèi)者：①家庭烹調(diào)小龍蝦時(shí)應(yīng)充分洗盡、燒熟,保持餐具衛(wèi)生防止交叉污染；②避免短時(shí)間頻繁進(jìn)食小龍蝦。
[Abstract]:After eating crayfish in Nanjing, some consumers suffer from transposition muscle lysis, and the safety of crayfish has been paid more and more attention. A sampling survey of crayfish was carried out in northern Zhejiang Province, and its safety was evaluated synthetically, and the dynamic changes of the key hazard factors in the process of catering processing were analyzed at the same time. A total of 102 samples were collected from four places of Hangzhou, Jiaxihu and Shao, and the exposure to Pb and as in crayfish was evaluated by using the software called @ ISK. The results showed that even in the consumption season of crayfish, the exposure rate of lead and arsenic in high exposure group was 4.25% of PTWI value and 14.17% of PTWI value respectively. All crayfish samples contained mercury below 0.1mg/kg. The content of sulfite was below 10mg/kg, oxalic acid and citric acid were not detected, and one part of nitrite exceeded the standard. The situation of adding Shrimp Powder illegally in northern Zhejiang was well controlled. Two strains of paragonimiasis cysticercus were detected, all of them were living, and no parasites were found in all the mature samples. In another sample, an unknown circular pathogen was detected, the size of which was significantly smaller than that of paragonimiasis cysticercus. Microbial contamination in crayfish is not optimistic, even after the heating process to kill most of the microorganisms, the total number of colonies and coliform residues are still too high. What is worse is the serious contamination of pathogenic bacteria, in which Vibrio parahaemolyticus and Pseudomonas aeruginosa are the main polluting bacteria, the detectable rate of which is 24.522.1 respectively. One vibrio parahaemolyticus, two Pseudomonas aeruginosa, two Grape aureus, and some kitchen utensils, cutlery and kitchen water in some catering units were found to have cross contamination with food. The dynamic simulation results of chemical pollutants showed that heavy metals did not change obviously in the course of food and beverage processing, and showed a slight downward trend, notably, mercury content in crayfish muscle was greater than that in its head, nitrite, nitrite, Sulfite oxalic acid has a low background value in crayfish. The results of dynamic simulation of microbial pollutants showed that no pathogenic bacteria were detected in crayfish after boiling in salt water of 5min, the amount of coliform bacteria was controlled below 30MPN/g, and the total number of bacteria was less than 340CFU/g. The results of risk assessment showed that the exposure of heavy metals contributed little to human body, and other chemical pollutants and parasites were well controlled. Unfortunately, microorganism pollution is serious, easy to cause food poisoning events. Remind consumers: 1. When cooking crayfish, wash them thoroughly, cook them well, keep the cutlery clean to prevent cross contamination and avoid eating crayfish frequently for short periods of time.
【學(xué)位授予單位】：浙江大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2013
【分類號(hào)】：TS201.6;R155.5

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本文編號(hào)：1872708