TY - JOUR
T1 - Microbial risk assessment of Vibrio parahaemolyticus in bloody clams in Malaysia
T2 - A preliminary model from retail to consumption
AU - Malcolm, Tan Turk Hsern
AU - Cheah, Yoke Kqueen
AU - Radzi, Che Wan Jasimah Wan Mohamed
AU - Kantilal, Haresh Kumar
AU - Martinez-Urtaza, Jaime
AU - Nishibuchi, Mitsuaki
AU - Son, Radu
N1 - Publisher Copyright:
© 2016 Elsevier B.V.
PY - 2016/12/1
Y1 - 2016/12/1
N2 - A preliminary risk assessment model of Vibrio parahaemolyticus in bloody clams in Malaysia was developed. The study framework was established based on the currently available experimental and survey data, in combination with the @RISK software to simulate based on Monte Carlo simulation. The model framework was categorized into two stages, the (1) exposure assessment (retail handling and display, and consumers’ handling); and the (2) risk characterization. The exposure assessment was an amalgamation of, bacterial growth commensurate with storage temperature and time, followed by an event of heat treatment prior to consumption. The doses of bacteria consumed were later translated to an estimated risk, which was valued at 6.06E−4 per undercooked meal. The sensitivity analysis indicated that the initial pathogenic V. parahaemolyticus counts and holding time (retail and home) were the major variable parameters that contributed to the variability in risk of illness, and should be prioritized. This study provides basic guidelines to minimize the risk of vibriosis, and may serve as a preventive cue to the local consumers.
AB - A preliminary risk assessment model of Vibrio parahaemolyticus in bloody clams in Malaysia was developed. The study framework was established based on the currently available experimental and survey data, in combination with the @RISK software to simulate based on Monte Carlo simulation. The model framework was categorized into two stages, the (1) exposure assessment (retail handling and display, and consumers’ handling); and the (2) risk characterization. The exposure assessment was an amalgamation of, bacterial growth commensurate with storage temperature and time, followed by an event of heat treatment prior to consumption. The doses of bacteria consumed were later translated to an estimated risk, which was valued at 6.06E−4 per undercooked meal. The sensitivity analysis indicated that the initial pathogenic V. parahaemolyticus counts and holding time (retail and home) were the major variable parameters that contributed to the variability in risk of illness, and should be prioritized. This study provides basic guidelines to minimize the risk of vibriosis, and may serve as a preventive cue to the local consumers.
KW - Exposure assessment
KW - Pathogenic Vibrio parahaemolyticus (tdh+ and trh+)
KW - Risk characterization
KW - Risk estimate
UR - http://www.scopus.com/inward/record.url?scp=84994378200&partnerID=8YFLogxK
U2 - 10.1016/j.mran.2016.07.002
DO - 10.1016/j.mran.2016.07.002
M3 - Article
AN - SCOPUS:84994378200
SN - 2352-3522
VL - 4
SP - 43
EP - 51
JO - Microbial Risk Analysis
JF - Microbial Risk Analysis
ER -