法國雙枚貝類中諾羅病毒之風險評估   全文下載

Risk Assessment of Norovirus in French Bivalve Molluscs

諾羅病毒（Norovirus）常造成各國規模不等之疫情，遭感染之患者常出現嘔吐與腹瀉等急性腸胃炎之症狀，感染源通常與食用未煮熟之雙枚貝類或海鮮類有關，法國進口生蠔為我國常見生蠔來源，但國內相關之高風險水產品輸入之風險評估資料闕如。本研究以我國食品藥物管理署邊境數據與歐盟RASFF通報系統中數據進行風險評估。由於檢體檢出之數值僅以有檢出（陽性）與未檢出（陰性）表示，因此本研究以100、1,000和10,000基因組複製數（copiespergram, cpg）分別進行估算，並以蒙地卡羅（Monte Carlo）進行十萬次模擬運算，評估國人食用法國雙枚貝類感染諾羅病毒之風險。結果顯示假設於流行季節冬季時（10-3月期間），邊境檢出諾羅病毒為每克含有100、1,000或10,000cpg，國內小於18歲族群生食而感染諾羅病毒機率之中位數分別為16.59、54.02和60.65%，若能加熱至全熟則可降低風險至0.03、0.27與2.63%，顯示食用法國雙枚貝類時若能加熱至全熟可大幅減少感染諾羅病毒之風險。"

Norovirus often causes varying scale of outbreaks in different countries. Vomiting, diarrhea and other symptoms of acute gastroenteritis often appear in infected patients. The source of infection is usually associated with the consumption of uncooked bivalve molluscs or seafood. French oysters is commonly seen in the domestic dining environments; however, there is lacking of risk assessment data for the high-risk aquatic products. This study used Taiwan Food and Drug Administration border inspection program data and the information from the EU RASFF notification system to conduct a risk assessment of norovirus infection from the consumption of French bivalve molluscs. The number of norovirus in the sample affects the results of risk assessment but the testing results are expressed only as positive and negative. Therefore, the estimated number of 100, 1,000 and 10,000 genomic copies per gram (cpg) norovirus are used in the study. Based on the relative parameters of the domestic consumption of French bivalve molluscs to evaluate the uncertainty, the @RISK software is used to perform a Monte Carlo simulation of 100,000 iterations to assess the potential health risks. The results showed that if the norovirus concentration of border detection in winter is 100, 1,000 or 10,000 cpg, the medians of norovirus infection probability would be 16.59, 54.02 and 60.65%, respectively in domestic population of younger than 18 years old group. If the product is fully cooked, it may reduce the infection risk to 0.03, 0.27 and 2.63% respectively. It shows that when consuming French bivalve molluscs, the risk of norovirus infection can be greatly reduced by fully cooking it.