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作 者:傅小红[1] 徐景野[1] 胡荣华 沈玄艺[1] 章丹阳[1]
机构地区:[1]宁波市疾病预防控制中心,浙江宁波315010 [2]宁波市卫生监督所,浙江宁波315010
出 处:《中国卫生检验杂志》2014年第10期1500-1503,1510,共5页Chinese Journal of Health Laboratory Technology
基 金:宁波市重大(重点)项目(2013C51014)
摘 要:目的了解食源性病原菌种类、耐药性和主要流行株的基因型,为追踪传染源提供依据。方法病原菌采用直接与增菌分离法;鉴定采用生化筛检和API等方法;分型采用诊断血清和PFGE分型;药敏试验采用K-B法,耐药基因和毒力基因采用PCR法。结果 9 256份标本检出8类16种3 473株食源性病原菌,检出率为37.52%,以副溶血性弧菌最高,与其他病原菌差异有统计学意义(P<0.05);血清分型发现副溶血性弧菌的O3群、沙门菌的甲型副伤寒、志贺菌的褔氏志贺菌、致病性大肠杆菌O119为各自的优势菌;PFGE分型副溶血性弧菌分出19个,伤寒沙门菌分出3个,甲型副伤寒沙门菌分出12个。结论引起宁波地区食源性疾病的病原菌种类较多,副溶血性弧菌是最主要的流行株;PFGE分型能分析菌株的来源,为流行病学追踪传染源提供依据;病原菌对多种抗生素敏感,可用于预防和治疗。有2.45%的病原菌为ESBL,涉及多个菌属,说明耐药菌产生的复杂性。Objective To investigate the species of foodborue pathogenic bacteria, antibiotic resistance and genotypes of the ep- idemic strains, in order to provide basis to trace the infectious source. Methods The pathogenic bacteria were isolated through direct isolation and enrichment isolation, identified with biochemistry and API method, and typed with serum agglutination and PFGE method. The antibiotic resistance was tested with K - B method, while the resistance genes and virulence genes were de- tected with PCR. Results A total of 3473 food - borne pathogenic bacteria strains in 16 species of 8 categories were detected from 9256 specimens, and the positive rate was 37.52%. The most common pathogen was Vibrio parahaemolyticus, the detec- tion rate was significantly different from the other pathogenic bacteria(P 〈 0.05 ). Serotyping revealed that the dominant bacteria of Vibrio parahaemolyticus was 03 group, that of Salmonella was paratyphi A, that of Shigella was Shigella flexneri and that of Escherichia coli was pathogenic Escherichia coli Ol19. Nineteen genotypes of Vibrioparahaemolyticus, 3 genotypes of Salmonella typhi, and 12 genotypes of Salmonella paratyphi A were identified with PFGE. Conclusion Vibrio parahaemolyticus is the most common species in various foodborue pathogenic bacteria in Ningbo city. Clustering analysis can provide foundation for epidemi- ological track to trace the bacterial sources. Pathogenic bacteria are sensitive to various antibiotics, 2.45% of the isolates in certain species are ESBL, showing the complexity of resistant strains.
分 类 号:TS201.3[轻工技术与工程—食品科学]
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