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作 者:郑金华[1] 张新峰[1] 陆娟娟[1] 张华宁[1]
机构地区:[1]泰安市疾病预防控制中心,山东泰安271000
出 处:《中国卫生检验杂志》2016年第5期670-672,共3页Chinese Journal of Health Laboratory Technology
基 金:泰安市科技局资助项目(201340629);山东省医药卫生科技发展计划项目(2013WS0163)
摘 要:目的了解泰安市婴幼儿食品中阪崎肠杆菌的污染及耐药性和毒力状况,为婴幼儿食品安全管理及食源性疾病预警和临床用药提供科学依据。方法依据GB 4789—2010检测程序,连续4年(2011年-2014年)对泰安市4类婴幼儿食品(包括奶粉、米粉、营养饼干、面制品)中的阪崎肠杆菌进行分离培养及鉴定,采用CLSI推荐的微量肉汤稀释法检测药物敏感性,采用PCR技术检测毒力基因,采用血清凝集法进行血清分型。结果 2011年-2014年共检出7株阪崎肠杆菌,4类婴幼儿食品检出率差异无统计学意义(χ2=3.172,P=0.366)。7株阪崎肠杆菌人溶菌酶(hly)毒力基因检测全部阳性。血清分型结果 O1型5株,O6型2株。7株阪崎肠杆菌对头孢西丁的耐药率为100%,除四环素外,对测定的其他抗生素全部敏感。结论奶粉中阪崎肠杆菌的检出率较高,其血清型主要集中在O1型和O6型,全部携带hly毒力基因,对头孢西丁耐药情况较严重,对测定的其他抗生素敏感。Objective To understand the contamination and drug resistance and virulence of Enterobacter sakazakii in infant food,so as to provide scientific basis for infant food safety management and food-borne diseases and clinical medication.Methods Based on GB 4789—2010 test procedures,carrying on isolation and identification of Enterobacter sakazakii in four types of infant food( including milk powder,ground rice,nutrient biscuit and flour products) for four consecutive years( 2011-2014) in Tai'an; recommended method by CLSI broth dilution was used to detect the drug sensitivity; using PCR technique to detect virulence gene; by serum agglutination assay for serum typing. Results 7 strains of Enterobacter sakazakii were detected during 2011-2014,the differences on the detection rates of four kinds of infant food had no statistical significance( χ2= 3. 172,P = 0. 366). The human lysozyme( hly) virulence genes were all positive. Serum typing result showed 5 strains of O1 type,2strains of O6 type. For 7 strains of Enterobacter sakazakii,the resistance rate of cefoxitin was 100%,in addition to tetracycline,which was sensitive to other antibiotics. Conclusion The detection rate of Enterobacter sakazakii in milk powder is higher,its serotype mainly concentrated on O1 and O6,all carrying hly virulence gene,and its resistance to cefoxitin is severe,and sensitive to the other determined antibiotics.
分 类 号:TS207.4[轻工技术与工程—食品科学]
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