Science & Technology Daily News (Reporter Fu Lili) In recent days, the Taiwan Regional Food and Drug Administration issued a news report on Vibrio enteritidis and Salmonella from Vietnam oyster products. On the 21st, the State Food and Drug Administration issued the 16th issue of "Analysis of Food Safety Risks" in 2016 to explain how to prevent and control risks.
Vibrio parahaemolyticus (namely Vibrio enteritidis) is a food-borne pathogen that is mostly found in estuarine, near-shore seawater and its sediments. Many aquatic products contain Vibrio parahaemolyticus, such as salmon, sardine, clam, octopus, shrimp, crab, lobster, crayfish, scallops, and oysters.
Salmonella is considered to be one of the most important food-borne pathogens in the world. Many foods such as meat (especially poultry), eggs and egg products, unpasteurized milk and dairy products are Salmonellosis related. In recent years, salmonella, tilapia, Atlantic salmon and other fish, shellfish and even the surface of the water have detected Salmonella.
"In this incident, Vietnamese oysters detected positive samples of Vibrio parahaemolyticus and Salmonella at the same time, suggesting that pathogen contamination of aquatic products, especially raw aquatic products, should be highly valued." Zhou Deqing, Researcher, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences Say.
The International Food Microbiological Standards Committee believes that the contamination of aquatic products with Vibrio parahaemolyticus does not necessarily lead to food-borne diseases, and only when the contamination with Vibrio parahaemolyticus reaches a certain amount will it increase the incidence of food-borne diseases. The standard limit of Vibrio parahaemolyticus in different countries is different. Because the pathogenicity of Salmonella is relatively strong, it is generally required in the international community that it should not be detected in ready-to-eat foods.
"This time, the Taiwan Regional Department of Food and Drug Administration notified that the detection of Vibrio parahaemolyticus in Vietnamese oysters was 2100 MPN/g, which was positive for Salmonella. If raw oysters are contaminated, the risk of foodborne diseases is very high," said Zhou Deqing.
Zhou Deqing suggested that strictly controlling the source pollution of aquatic products to ensure aquaculture and environmental hygiene; preventing the source pollution of aquatic products is the key to ensuring the quality and safety of aquatic products; strengthening the supervision of the aquatic product market, strengthening the quality control of shellfish products; and improving consumer water Awareness of product safety, improve food consumption. Consumers should reduce raw aquatic products as much as possible, and should purchase and save vouchers through formal and reliable channels when purchasing aquatic products.
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