武汉市生熟肉及乳制品中金黄色葡萄球菌及其肠毒素和耐药性检测分析  

Enterotoxin detection and antimicrobial resistance analysis of Staphylococcus aureus in raw and cooked meat and dairy products in Wuhan

作　　者：李艳伟 曾莹春[1] 李骏[1] 彭延[1] 邹伟 闫琳 余波[1] 霍细香[1] LI Yanwei;ZENG Yingchun;LI Jun;PENG Yan;ZOU Wei;YAN Lin;YU Bo;HUO Xixiang(Hubei Province Center for Disease Control and Prevention,Wuhan,Hubei 430079,China;China National Center for Food Safety Risk Assessment,Beijing 100022,China)

机构地区：[1]湖北省疾病预防控制中心,湖北武汉430079 [2]国家食品安全风险评估中心,北京100022

出　　处：《公共卫生与预防医学》2024年第5期142-145,共4页Journal of Public Health and Preventive Medicine

摘　　要：目的了解武汉市生熟肉制品以及乳制品中金黄色葡萄球菌污染现状以及产肠毒素和耐药性情况。方法参照GB4789.10-2016进行金黄色葡萄球菌的检测,采用金黄色葡萄球菌肠毒素(SE)PCR试剂盒、酶联免疫吸附试验(ELISA)法进行SEA-E型检测;使用肉汤稀释法和PCR法进行药敏试验。结果共采集202份生、熟肉以及乳制品,金黄色葡萄球菌检出率为6.43%(13/202),生肉中的检出率为9.82%(11/112),熟肉制品为4.00%(2/50),乳制品中无检出;13株分离株中6株检出肠毒素,产毒率为46.15%(6/13),6株产肠毒素金葡菌中有4株分型,分别为A、C、D、AB型。金黄色葡萄球菌对四环素和磺胺类药物普遍耐药,耐药基因检出率60%以上;对青霉素、红霉素耐药率超过50%;优势耐药谱为检出3株的单一耐药(PEN)金葡菌(25.08%,3/13),其次为检出2株的五重耐药(PEN-ERY-CLI-SXT-GEN)金葡菌(15.38%,2/13)和双重耐药(PEN-ERY)金葡菌(15.38%,2/13);基因检测与表型检测一致。结论武汉市2020年生熟肉食品中存在金黄色葡萄球菌污染,13株分离株6株产肠毒素,需要警惕生熟肉食品潜在的食品风险,加强对该地区生熟肉食品安全风险的监管。Objective To investigate the current situation of Staphylococcus aureus contamination in raw and cooked meat and dairy products in Wuhan,and analyze the enterotoxins production and antimicrobial resistance of isolated bacterial strains.Methods The detection of Staphylococcus aureus was performed according to GB4789.10-2016 National Food Safety Standard.Staphylococcus aureus enterotoxin(SE)PCR kit and ELISA were used for SEA-E type detection.Broth dilution and PCR method were used for drug sensitivity test.Results A total of 13 strains of Staphylococcus aureus were isolated from 202 samples,and the isolation rate of Staphylococcus aureus in the raw and cooked meat and dairy products was 6.43%.The detection rate of Staphylococcus aureus was 9.82%(11/112)in raw meat,and 4%(2/50)in cooked meat products.There was no detection in dairy products.Of the 13 isolated strains,6 strains were found to have enterotoxins,with a toxin production rate of 46.15%(6/13).Among the 6 strains of enterotoxin producing Staphylococcus aureus,4 strains were classified as type A,C,D,and AB,respectively.The isolated strains were generally resistant to tetracycline and sulfonamide drugs,and the detection rate of resistant genes was more than 60%.The resistance rate to penicillin and erythromycin exceeded 50%,and the dominant resistance spectrum was the detection of 3 strains of single-resistant(PEN)Staphylococcus aureus(25.08%,3/13),followed by 2 strains of five-fold resistance(PEN-ERY-CLI-SXT-GEN),and double resistance Staphylococcus aureus(PEN-ERY)(15.38%,2/13).Genetic testing was consistent with phenotypic testing.Conclusion In 2020,there was a certain degree of contamination of Staphylococcus aureus in raw and cooked meat products in Wuhan,with 13 isolated strains and 6 strains producing enterotoxins.It is necessary to remain vigilant about the potential food risks of raw and cooked meat products,and strengthen the supervision of the safety risks of raw and cooked meat products.

关 键 词：食品 金黄色葡萄球菌 肠毒素 污染率 耐药性 

分 类 号：R155[医药卫生—营养与食品卫生学]