Abstract：
:A risk assessment of Vibrio parahaemolyticus associated with raw oysters produced and consumed in São Paulo State was developed. The model was built according to the United States Food and Drug Administration framework for risk assessment. The outcome of the exposure assessment estimated the prevalence and density of pathogenic V. parahaemolyticus in raw oysters from harvest to consumption. The result of the exposure step was combined with a Beta-Poisson dose-response model to estimate the probability of illness. The model predicted that the average risks per serving of raw oysters were 4.7×10(-4), 6.0×10(-4), 4.7×10(-4) and 3.1×10(-4) for spring, summer, fall and winter, respectively. Sensitivity analyses indicated that the most influential variables on the risk of illness were the total density of V. parahaemolyticus at harvest, transport temperature, relative prevalence of pathogenic strains and storage time at retail. Only storage time under refrigeration at retail showed negative correlation with the risk of illness.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Sobrinho Pde S,Destro MT,Franco BD,Landgraf Mdoi
10.1016/j.ijfoodmicro.2014.04.008subject
Has Abstractpub_date
2014-06-16 00:00:00pages
69-77eissn
0168-1605issn
1879-3460pii
S0168-1605(14)00172-Xjournal_volume
180pub_type
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