中国食源性单核细胞增生李斯特菌耐药特征分析  

Characteristic analysis of antimicrobial resistance of Listeria monocytogenes in foods

作　　者：赵悦[1] 付萍[1] 裴晓燕[1] 王岗[1] 郭云昌[1] 

机构地区：[1]中国疾病预防控制中心营养与食品安全所,北京100021

出　　处：《中国食品卫生杂志》2012年第1期5-8,共4页Chinese Journal of Food Hygiene

摘　　要：目的研究中国22个省市自治区9类食品中分离的单核细胞增生李斯特菌的耐药特征。方法采用微量肉汤稀释法测定了1 069株单核细胞增生李斯特菌对庆大霉素、氨苄西林、青霉素、四环素、强力霉素、亚胺培南、红霉素、环丙沙星、左旋氧氟沙星、头孢噻吩、利福平、万古霉素、氯霉素、氨苄西林/舒巴坦酸和复方新诺明15种抗生素的耐药性。结果 1 069株单核细胞增生李斯特菌耐药率为6.92%,主要耐受的抗生素有四环素、强力霉素、红霉素、氯霉素和环丙沙星,并出现了多重耐药株。在不同食品来源中,分离自速冻米面制品的菌株耐药率最高,为9.64%。在22个省市自治区中,耐药率前3位的是:甘肃、吉林、福建,分别为27.3%、20.4%和17.4%。结论中国食源性单核细胞增生李斯特菌的耐药率较低,不同地区、不同食物来源耐药率差异较大,仍要加强对生产和临床使用抗生素的管理,减缓单核细胞增生李斯特菌耐药趋势的上升。Objective To evaluate the antimierobial resistances of Listeria monocytogenens isolated from food in China. Methods The susceptibility of l 069 strains of Listeria monocytogenes isolated from food to 15 antibiotics currently used in veterinary and human therapy were tested. Susceptibility tests were performed by using broth microdilution susceptibility test in Clinical and Laboratory Standards Institute. Results Among the 1 069 tested strains, the resistance to one kind of antibiotics was 33 （3.1%）, to two kinds of antibiotics was 38 （3.6%） and to three kinds of antibiotics was 3 （0. 28% ）. The foods with the highest antibiotic resistance rate were frozen rice and flour products. Among the 22 provinces, Gansu, Jilin and Fujian were the three top provinces with the highest antibiotic resistance rates of 27.3% , 20. 4% and 17.4% , respectively. Conclusion Foodborn Listeria monotogenens strains in China are susceptible to the antibiotics commonly used in veterinary and clinical medicine. Considering the emergence of antimicrobial resistance of Lisiteria monocytogenes is slow, continued surveillance and management of the clinical and veterinary use of antibiotics to reduce the resistant strains is important.

关 键 词：单核细胞增生李斯特菌 药物敏感性 微量肉汤稀释法 食源性致病菌 

分 类 号：R155.5[医药卫生—营养与食品卫生学]