白凤岚,罗梦幽,屈云,陈娟,唐俊妮.成都市市售食品中蜡样芽胞杆菌污染状况与毒力基因分析[J].中国食品卫生杂志,2019,31(5):429-434. 本文二维码信息
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成都市市售食品中蜡样芽胞杆菌污染状况与毒力基因分析
Contamination of Bacillus cereus in food and virulence genes analysis in Chengdu
投稿时间:2019-08-01  
DOI:
中文关键词:  食品  蜡样芽胞杆菌  分离  毒力基因  耐药  成都
Key Words:Food  Bacillus cereus  isolate  virulence genes  antimicrobial resistance  Chengdu
基金项目:国家重点研发计划(2018YFD0500500);四川省科技计划项目(2019YJ0261,2018JY0540);西南民族大学中央高校基本科研业务费重点项目(2018NZD14)
作者单位E-mail
白凤岚 西南民族大学生命科学与技术学院 青藏高原动物遗传资源保护与利用教育部重点实验室,四川 成都 610041 977708798@qq.com,junneytang@aliyun.com 
罗梦幽 西南民族大学生命科学与技术学院 青藏高原动物遗传资源保护与利用教育部重点实验室,四川 成都 610041  
屈云 西南民族大学生命科学与技术学院 青藏高原动物遗传资源保护与利用教育部重点实验室,四川 成都 610041  
陈娟 西南民族大学生命科学与技术学院 青藏高原动物遗传资源保护与利用教育部重点实验室,四川 成都 610041  
唐俊妮 西南民族大学生命科学与技术学院 青藏高原动物遗传资源保护与利用教育部重点实验室,四川 成都 610041 977708798@qq.com,junneytang@aliyun.com 
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中文摘要:
      目的 研究成都市市售食品中蜡样芽胞杆菌毒力基因携带及对抗生素的耐药情况。方法 2014—2016年,在成都市农贸市场和路边摊点共采集食品样品330份,按照GB 4789.14—2014《食品安全国家标准 食品微生物学检验 蜡样芽胞杆菌检验》分离疑似菌株,应用管家基因和16S rDNA测序鉴定蜡样芽胞杆菌,并针对分离菌株携带的毒力基因及对抗生素的耐药性进行检测。结果 2014—2016年,蜡样芽胞杆菌总检出率为17.6%(58/330),不同类型食品蜡样芽胞杆菌检出率差异有统计学意义(χ2=29.683,P<0.01),不同年份的食品样品蜡样芽胞杆菌的分离率差异无统计学意义(χ2=5.835,P>0.05)。米面制品、即食凉拌类和腌卤制品是蜡样芽胞杆菌的主要污染食品。腹泻型毒素基因(hbl,nhe,bceT,cytK,entFM)的检出率远高于呕吐型毒素基因(ces和cer)。分离菌株对四环素、红霉素、克林霉素的耐药率分别为29.3%(17/58)、24.1%(14/58)和22.4%(13/58)。结论 成都市市售食品中蜡样芽胞杆菌分离菌株携带毒力基因类型多样,对四环素、红霉素、克林霉素的耐药率较高,对食品安全具有潜在威胁。
Abstract:
      Objective The virulence genes and the antibiotic resistance of Bacillus cereus isolates from commercially available foods in Chengdu from 2014 to 2016 were investigated in this study. Methods From 2014 to 2016,0 food samples were collected from farmers' market in Chengdu and roadside food stalls. Suspected strains were isolated according to the GB 4789.14-2014. The house-keeping genes detection and 16S rDNA were sequenced to further identify B.cereus isolates. The specific virulence genes and resistance to antibiotics of B.cereus were also detected. Results From 2014 to 2016, the total isolation rate of B.cereus was 17.6% (58/330); the B.cereus detection rates in different food types was significantly different (χ2=29.683,P<0.01). The B.cereus isolation rates in different years was not significantly different (χ2=5.835,P>0.05). Rice noodles, ready-to-eat salads and marinated products were the main contaminated foods for B.cereus. From 2014 to 2016, the detection rates of diarrhea-type toxin genes (hbl, nhe, bceT, cytK, entFM) were much higher than that of vomiting toxin genes (ces and cer). The resistance rates of the isolated strains to tetracycline (TCY), erythromycin (ERY) and clindamycin (CLI) were 29.3% (17/58), 24.1% (14/58) and 22.4% (13/58), respectively. Conclusion The result of this study indicated that the virulence genes of B.cereus isolated from the commercially available foods in Chengdu were diverse, and the resistance rate of B.cereus to TCY, ERY and CLI was relatively high, which posed a potential threat to food safety.
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