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目的:本课题旨在通过采样监测和调查研究,客观分析上海市普陀区餐饮业中贝类水产品的腹泻性贝类毒素的污染情况,探讨贝类毒素的监测和预警,为普陀区乃至全市建立贝类毒素污染的动态监测和预警机制提出有效可行的建议。方法:1、开展餐饮单位贝类水产品供应品种和烹饪方法的调查;2、对选定的餐饮单位进行每月一次的贝类水产品采样,检测腹泻性贝类毒素含量(DSP),持续12个月;3、分析检测结果,研究腹泻性贝类毒素含量(DSP)与采样品种的关系、与季节时间的关系、与加工方式的关系;4、分析贝类水产品染毒情况。结果:1、餐饮业贝类水产品的消费量随食用季节和餐饮消费量的变化而变化。2、赤潮发生频次与餐饮业贝类DSP的检出率有一定关系;扇贝的DSP检出率明显高于其它贝类品种;进货渠道稳定的餐饮单位贝类DSP检出率较低。3、餐饮业的烧制方法对贝类DSP含量的下降作用有限。4、上海市普陀区餐饮业贝类DSP染毒情况可控,但亚慢性风险存在。建议:1、开展重点季节和时间的贝类DSP监测和预警;2、根据海洋环境监测指标开展餐饮业贝类DSP监测、宣传和预警;3、将扇贝作为餐饮业贝类DSP的代表性监测指征;4、加强餐饮单位的贝类水产品进货溯源培训和监管。
Objectives: The purpose of this project is to objectively analyze the contamination of diarrheal shellfish toxins in shellfish products in the catering industry in Putuo District of Shanghai through sampling monitoring and investigation, and to monitor and early warning of shellfish toxins. The establishment of dynamic monitoring and early warning mechanism of shellfish toxins pollution put forward effective and feasible suggestions. Methods: 1. Conducting a survey on supply varieties and cooking methods of shellfish aquatic products in catering establishments; 2. Monthly sampling of shellfish aquatic products at selected catering establishments to detect diarrhea shellfish poisoning content (DSP) 12 months; 3, analysis of test results to study the relationship between diarrhea shellfish toxin content (DSP) and sampling varieties, the relationship with the season time, and processing methods; 4, analysis of shellfish aquatic products exposure. Results: 1. The consumption of shellfish aquatic products in the catering industry varies with the consumption season and the consumption of food and beverage. The occurrence frequency of red tides is related to the detection rate of shellfish DSP in the catering industry. The detection rate of DSP in scallop is obviously higher than that of other shellfish varieties. The detection rate of shellfish DSP in the catering unit with stable purchase channel is lower. 3, Catering industry baking method of declining shellfish DSP content has a limited effect. 4, Shanghai Putuo District catering industry shellfish DSP controllable situation, but there are sub-chronic risks. Recommendations: 1. Conduct shellfish DSP monitoring and early warning for key seasons and time; 2. Monitor, propagandize and early warning of shellfish DSPs based on marine environmental monitoring indicators; 3. Use scallop as a representative monitoring of shellfish DSP in the restaurant and catering industry Indications; 4, to strengthen catering units shellfish aquatic products traceability training and supervision.