Purpose: This study aimed to develop a risk assessment of V. parahaemolyticus associated with raw oysters produced and consumed in Taiwan and suggest effective interventions steps to control the risks.
Methods: Interviews with producers and processors were carried out to collect data regarding the current production, processing, and consumption of oysters in Taiwan. An exposure assessment was performed to estimate the prevalence and density of V. parahaemolyticus in raw oysters from harvest to consumption with data from literatures and sample analysis. The data was combined with a Beta-Poisson dose-response model to estimate the probability of illness.
Results: Results indicated oyster production chain started with harvest, wholesaling and then retailing before consumption. After harvested, shucked oysters were washed by tap water. The oysters were then packed by styrofoam box with crushed ice and transported in non-refrigerated vehicles to wholesalers and then to retailers. The estimated average risks per serving of raw oysters was 2.2 × 10-4. The influential interventions on the risk of illness were transport temperature and washing water temperature.
Significance: The findings could be used by the food regulatory agencies in Taiwan to establish seafood food safety policies and develop risk management strategies to reduce V. parahaemolyticus risk associated with the consumption of oysters.