目的了解烟台市可生食水产品副溶血弧菌(Vibrio parahaemolyticus,VP)的污染水平,分析摄食可生食水产品后VP致病风险概率,为强化监督和监管以及指导消费者理性消费,提供科学依据。方法按照GB4789.7-2013的要求,对分层随机抽样的样本进行VP的检测,采用Beta-Poisson模型拟合量化评价每次摄食可生食水产品导致的VP发病概率。结果可生食水品中VP总体污染率为16.89%。甲壳类最高达到22.22%,鱼类、贝壳类、头足类和其他类(海参、海蜇)的VP污染率分别为17.39%、17.19%、5.88%、16.67%,类别间无显著性差异(X2=2.028,P=0.731)。餐饮环节的生食水产品中VP污染高于零售环节,小型餐饮店高于中型和大型餐饮店,分别为33.33%、19.35%、15.15%。7~9月份是可生食水产品中VP高污染的时间节点,也是食用可生食水产品平均每次的VP发病概率最高的时间段,达到1.57×10-4,而5~6月份、10~12月份VP发病概率较低分别为9.09×10-5、3.75×10-5。结论 可生食水品中VP的污染相对较高,7~9月份为VP高污染和VP高发病概率的月份。同类水产品中VP污染率低于可生食水产品,表明生产加工是可生食水产品中VP污染主要因素之一,餐饮环节的可生食水产品污染率高于零售环节。建议主管部门强化可生食水品加工环节的卫生监督,规范其加工生产工艺;建议食品企业实施HACCP安全保证体系。消费者尽量少食或不食可生食水产品,对于水产品尽量加热熟透食用。 Objective To understand the pollution level of Vibrio parahaemolyticus (VP) in raw aquatic products in Yantai City, and to analyze the risk of VP risk after ingesting raw aquatic products, so as to provide a scientific basis for strengthening supervision and supervision and guiding consumers’ rational consumption . Methods According to the requirements of GB4789.7-2013, the stratified random sampling samples were tested for VP, and the probability of VP incidence caused by each feedable aquatic product was quantitatively evaluated by using the Beta-Poisson model. Results The overall pollution rate of VP in raw food was 16.89%. The highest incidence of crustacean was 22.22%. The VP pollution rates of fish, shellfish, cephalopods and other species (sea cucumber and jellyfish) were 17.39%, 17.19%, 5.88% and 16.67% respectively, with no significant difference = 2.028, P = 0.731). VP pollution in raw food and aquatic products in the catering sector was higher than that in the retail sector. Small-sized food and beverage outlets were higher than medium-sized and large-scale food and beverage outlets by 33.33%, 19.35% and 15.15% respectively. From July to September, it is the time point of VP high pollution in raw aquatic products, and it is also the time period of the highest probability of VP incidence of edible raw aquatic products, reaching 1.57 × 10-4. In May-June, The incidence of VP in December was 9.09 × 10-5 and 3.75 × 10-5, respectively. Conclusion The pollution of VP in raw food is relatively high, and the month of July to September is the high incidence of VP and the high incidence of VP. VP pollution rate of similar aquatic products is lower than that of raw aquatic products, indicating that production and processing are one of the main factors of VP pollution in raw aquatic products. The contamination rate of raw aquatic products in catering sector is higher than that in retail. It is suggested that the competent authorities should strengthen the hygiene supervision over the processing of raw water for food and standardize their processing and production technology. It is suggested that the food enterprises implement the HACCP safety assurance system. Consumers try to eat less or not eat raw aquatic products, as far as possible heat aquatic products cooked food.