29株食源性志贺氏菌病原学特征和耐药特性分析  

Analysis of the Pathogenic Characteristics and Antimicrobial Resistance Characteristics of 29 Strains of Foodborne Shigella

作　　者：王子夫[1] 李涛 孔凡明 WANG Zifu;LI Tao;KONG Fanming(Linyi Center for Disease Control and Prevention,Linyi 276000,China)

机构地区：[1]临沂市疾病预防控制中心,山东临沂276000

出　　处：《食品安全导刊》2024年第2期103-107,共5页China Food Safety Magazine

基　　金：临沂市科技发展计划项目(2023YX0141)。

摘　　要：目的:分析29株食源性志贺氏菌的病原学特征和耐药特性。方法:利用《食品安全国家标准食品微生物学检验志贺氏菌检验》(GB 4789.5—2012)中的血清学方法对29株食源性志贺氏菌进行分群血清凝集实验;利用高通量测序技术对菌株进行全基因组测序和生物信息学分析,确定其群型和血清型;利用微量肉汤稀释法对菌株进行药敏实验。结果:通过血清学鉴定和wgSNP分析,29株食源性志贺氏菌中仅有2株为福氏志贺氏菌,其余27株均为宋内氏志贺氏菌;29株菌均对氨苄西林、氨苄西林舒巴坦、氯霉素、环丙沙星、头孢噻肟、萘啶酸、复方新诺明和四环素有不同程度的耐药特性,对复方新诺明和萘啶酸耐药率最高(100.00%),对头孢噻肟和环丙沙星的耐药率较低,分别为6.90%和3.45%。结论:临沂市食源性志贺氏菌流行优势菌株为宋内氏志贺氏菌,耐药形势严峻,针对志贺氏菌感染病例应采用更加个性化的治疗方案。Objective:To analyze the pathogenic characteristics and antimicrobial resistance characteristics of 29 strains of foodborne Shigella.Method:Twenty-nine strains of foodborne Shigella were grouped by serological methods in GB 4789.5—2012,whole genome sequencing and bioinformatics analysis were performed by highthroughput sequencing technology to determine their group types and serotypes,and antimicrobial susceptibility experiments were carried out by microbroth dilution method.Results:Through serological identification and wgSNP analysis,only 2 of the 29 strains of foodborne Shigella were Shigella flexneri,and the remaining 27 strains were Shigella sonnei,and all 29 strains had different degrees of resistance to ampicillin,ampicillin sulbactam,chloramphenicol,ciprofloxacin,cefotaxime,naphtholidine acid,cotrimoxazole and tetracycline,and the resistance rate to cotrimoxazole and naphridixic acid was the highest(100.00%),and the resistance rate to cefotaxime and ciprofloxacin was low,6.90%,respectively and 3.45%.Conclusion:The dominant strain of foodborne Shigella in Linyi city is Shigella sonnei,and the drug resistance situation is severe,and a more personalized treatment plan should be adopted for Shigella infection cases.

关 键 词：食源性志贺氏菌 基因组 病原学特征 

分 类 号：R155.5[医药卫生—营养与食品卫生学]