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首页> 美国卫生研究院文献>Foods >Risk Assessment of Histamine in Chilled Frozen Canned and Semi-Preserved Fish in Morocco; Implementation of Risk Ranger and Recommendations to Risk Managers
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Risk Assessment of Histamine in Chilled Frozen Canned and Semi-Preserved Fish in Morocco; Implementation of Risk Ranger and Recommendations to Risk Managers

机译：摩洛哥冷藏冷冻罐装和半保存鱼中组胺的风险评估；实施风险游侠和对风险管理者的建议

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摘要

A risk assessment of histamine was conducted for different categories of fishery products in the market. Risk estimates were assessed using the Risk Ranger tool. The estimated risks associated with the consumption of canned, semi-preserved and frozen fish are lower than those associated with fresh fish. According to the hypotheses of application or not of the histamine control measures, two risk levels were calculated for each product. The highest risk is associated to sardine with a score of 35 (equivalent to 39 patients per year). With the application of control measures, the score decreases to 20 (equivalent to one patient per year) with a reduction of 38 patients estimated per year. The risk ranking for frozen fish varies between zero (1 patient for 1000 years) and 11 (three patients for 1000 years). For semi-preserved fish, it ranges from zero to 21. For canned fish, the risk ranking varies between 12 (five patients for 1000 years) and 21 (15 patients for 100 years). As a result, most Moroccan seafood products are classified as “low risk”. However, it is recommended that risk managers maintain the adopted measures, strengthen interventions upstream in the food chain and that professionals maintain the HACCP (Hazard Analysis Critical Control Point) system effectively.
机译：对市场上不同类别的渔业产品进行了组胺风险评估。使用Risk Ranger工具评估了风险估计。食用罐头，半保存和冷冻鱼的估计风险低于新鲜鱼的估计风险。根据组胺控制措施是否适用的假设，为每种产品计算了两个风险水平。与沙丁鱼相关的最高风险为35分（相当于每年39名患者）。随着控制措施的应用，评分降低到20（相当于每年一名患者），估计每年减少38名患者。冷冻鱼的风险等级在零（1000位患者中有1位患者）和11位（1000年中有3位患者）之间变化。对于半保存鱼，风险范围从零到21。对于罐装鱼，风险等级在12（五位患者，共1000年）和21（15位患者，共100年）之间变化。结果，大多数摩洛哥海产品被归类为“低风险”。但是，建议风险管理人员保持所采取的措施，加强食品链上游的干预措施，并建议专业人员有效地维护HACCP（危害分析关键控制点）系统。

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