The use of aquaculture is increasing to meet the growing global demand for seafood. However, the use of aquaculture for seafood production incurs potential human health risks, especially from enteric bacteria such as Salmonella spp. Salmonella spp. was the most frequently reported cause of outbreaks associated with crustaceans from 1998 to 2004. Among crustacean species, shrimp are the most economically important, internationally traded seafood commodity, and the most commonly aquaculture-raised seafood imported to the United States. To inform safe aquaculture practices, a quantitative microbial risk assessment (QMRA) was performed, incorporating stochastic variability in pathogen growth, industrial shrimp processing, and consumer shrimp preparation. Several scenarios including gamma irradiation and cooking time were considered in order to examine the relative importance of these practices in terms of their impact on risk. Median annual infection risks for all scenarios considered were below 10⁻⁴ and median disability adjusted life year (DALY) metrics were below 10⁻⁶ DALY per person per year, however, 95th percentile risks were above 10⁻⁴ annual probability of infection and 10⁻⁶ DALY per person per year for scenarios with improper cooking and lack of gamma irradiation. The greatest difference between microbiological risks for the scenarios tested was observed when comparing proper vs. improper cooking (5–6 orders of magnitude) and gamma irradiation (4–5 orders of magnitude) compared to (up to less than 1 order of magnitude) for peeling and “deveining” (removing the shrimp digestive tract) vs. peeling only. The findings from this research suggest that restriction of Salmonella spp. to low levels (median 5–30 per L aquaculture pond water) may be necessary for scenarios in which proper downstream food handling and processing cannot be guaranteed.

水产养殖的使用正在增加，以满足全球对海鲜不断增长的需求。然而，利用水产养殖进行海鲜生产会带来潜在的人类健康风险，特别是来自沙门氏菌等肠道细菌的风险。沙门氏菌属 是 1998 年至 2004 年间最常报告的与甲壳类动物相关的疫情爆发原因。在甲壳类动物物种中，虾是经济上最重要的国际贸易海鲜商品，也是美国最常进口的水产养殖海鲜。为了告知安全水产养殖实践，进行了定量微生物风险评估（QMRA），其中纳入了病原体生长、工业虾加工和消费虾制备的随机变异性。考虑了包括伽马射线照射和烹饪时间在内的几种情况，以检查这些做法对风险影响的相对重要性。所有考虑情景的年感染风险中位数均低于 10 ⁻⁴，伤残调整生命年 (DALY) 指标中位数低于每人每年10 ^{−6 DALY，然而，95% 的风险高于 10 −4}年感染概率和 10对于烹饪不当和缺乏伽马射线照射的情况，每人每年^{−6伤残调整生命年 (DALY)。}在比较正确与不正确的烹饪（5-6 个数量级）和伽马辐照（4-5 个数量级）与（最多小于 1 个数量级）时，观察到测试场景的微生物风险之间的最大差异用于去皮和“去血管”（去除虾消化道）与仅去皮。这项研究的结果表明，沙门氏菌属的限制。对于无法保证适当的下游食品处理和加工的情况，可能需要降低到较低水平（中位值 5-30/L 水产养殖池塘水）。