【摘 要】
：
In China,a traditional perspective recommended that the Chinese local dietary habit (CLDH) of eating seafood with wine or vinegar can reduce the risk of pathogenic microorganism infection,such as V.pa
【机 构】
：
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
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In China,a traditional perspective recommended that the Chinese local dietary habit (CLDH) of eating seafood with wine or vinegar can reduce the risk of pathogenic microorganism infection,such as V.parahaemolyticus induced diarrhea.However,this empirical viewpoint has not yet been scientifically evaluated.In this study,quantitative microbiological risk assessment (QMRA) was employed to estimate the risk reduction of V.parahaemolyticus on ready-to-eat (RTE) shrimp by consuming with two wines (White Wine or Rice Wine) and three vinegars (White Vinegar,Aromatic Vinegar or Mature Vinegar).The results showed that through@Risk analysis,mean final contamination levels of V.parahaemolyticus were reduced 1.54 (IQR 1.30-1.96),0.68 (IQR0.55-0.82),0.89 (IQR0.61-1.19),0.67 (IQR0.54-0.81) and 0.65 (IQR0.50-0.82) log MPN/g by consuming with White Wine,Rice Wine,White Vinegar,Aromatic Vinegar and Mature Vinegar,respectively.Risk assessment of data showed that CLDH mentioned above could reduce V.parahaemolyticus infection risks from initial 1.29 × 10-6 to final 7.58 × 10-7 (49.40%),1.06 × 10-6 (21.96%),9.75 × 10-7 (28.67%),1.04 × 10-6 (21.72%) and 1.06 × 10-6 (21.25%),respectively.In conclusion,CLDH may be a relatively effective way for risk reduction of V.parahaemolyticus infection from RTE shrimp.
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