This study aimed to qualify the transfer of Vibrio parahaemolyticus during the shrimp peeling process via gloves under 3 different scenarios. The 1st 2 scenarios provided quantitative information for the probability distribution of bacterial transfer rates from (i) contaminated shrimp (6 log CFU/g) to non-contaminated gloves (Scenario 1) and (ii) contaminated gloves (6 log CFU/per pair) to non-contaminated shrimp (Scenario 2). In Scenario 3, bacterial transfer from contaminated shrimp to non-contaminated shrimp in the shrimp peeling process via gloves was investigated to develop a predictive model for describing the successive bacterial transfer. The range of bacterial transfer rate (%) in Scenarios 1 and 2 was 7% to 91.95% and 0.04% to 12.87%, respectively, indicating that the bacteria can be transferred from shrimp to gloves much easier than that from gloves to shrimp. A Logistic (1.59, 0.14) and Triangle distribution (-1.61, 0.12, 1.32) could be used to describe the bacterial transfer rate in Scenarios 1 and 2, respectively. In Scenario 3, a continuously decay patterning with fluctuations as the peeling progressed has been observed at all inoculation levels of the 1st shrimp (5, 6, and 7 log CFU/g). The bacteria could be transferred easier at 1st few peels, and the decreasing bacterial transfer was found in later phase. Two models (exponential and Weibull) could describe the successive bacterial transfer satisfactorily (pseudo-R2 > 0.84, RMSE < 1.23, SEP < 10.37). The result of this study can provide information regarding cross-contamination events in the seafood factory. PRACTICAL APPLICATION This study presented that Vibrio parahaemolyticus cross-contamination could be caused by gloves during the shrimp peeling process. The bacterial transfer rate distribution and predictive model derived from this work could be used in risk assessment of V. parahaemolyticus to ensure peeled shrimp safety.

中文翻译：

---

生虾去皮过程中副溶血性弧菌的模拟转移

本研究旨在通过手套在 3 种不同情况下对虾脱皮过程中副溶血性弧菌的转移进行鉴定。第 2 种情景提供了从 (i) 受污染的虾 (6 log CFU/g) 到未受污染的手套 (情景 1) 和 (ii) 受污染的手套 (6 log CFU/每对) 的细菌转移率概率分布的定量信息) 到未受污染的虾（方案 2）。在情景 3 中，研究了在虾剥皮过程中通过手套从受污染的虾到未受污染的虾的细菌转移，以开发用于描述连续细菌转移的预测模型。情景 1 和 2 的细菌转移率 (%) 范围分别为 7% 至 91.95% 和 0.04% 至 12.87%，表明细菌可以从虾转移到手套比从手套转移到虾更容易。Logistic (1.59, 0.14) 和三角形分布 (-1.61, 0.12, 1.32) 可分别用于描述场景 1 和 2 中的细菌转移率。在方案 3 中，在第 1 只虾的所有接种水平（5、6 和 7 log CFU/g）中观察到随着剥皮的进行而不断衰减的模式和波动。在第1次剥离时细菌更容易转移，后期发现细菌转移减少。两个模型（指数和 Weibull）可以令人满意地描述连续的细菌转移（伪 R2 > 0.84，RMSE < 1.23，SEP < 10.37）。这项研究的结果可以提供有关海鲜工厂交叉污染事件的信息。实际应用 本研究表明，副溶血性弧菌交叉污染可能是由于在虾去皮过程中戴手套造成的。从这项工作得出的细菌转移率分布和预测模型可用于副溶血性弧菌的风险评估，以确保去皮虾的安全。