摘要
目的了解我国不同地区食源性蜡样芽孢杆菌的毒力基因携带特点及其对抗生素的敏感性,为食源性食物中毒的防治提供参考依据。方法采用PCR方法对2011年我国不同地区收集的238株食源性蜡样芽孢杆菌10种毒力基因进行检测;采用微量肉汤稀释法测定其抗生素敏感性。结果溶血素BL基因、肠毒素T基因和细孢毒素K基因是我国食源性蜡样芽孢杆菌的主要毒力基因,至少携带一个毒力基因的菌株达到检出菌总数的87.4%;蜡样芽孢杆菌对庆大霉素、万古霉素、环丙沙星、复方新诺明的敏感率为100%,对红霉素、四环素、氯霉素、克林霉素的敏感率分别为88.8%、90.2%、99.6%、87.1%,对氨苄西林和头孢噻肟的敏感率仅为0.4%和5.4%。结论我国食源性蜡样芽孢杆菌毒力基因携带率较高,对食品安全和公共健康构成潜在的威胁;蜡样芽孢杆菌对氨苄西林、头孢噻肟的敏感性差,不应作为经验用药和预防用药。
Objective To investigate the distribution of virulence associate factors and antibiotic susceptibility of foodborne Bacillus cereus in China. Methods Ten virulence genes were screened by PCR technology, antibiotic susceptibility was determined in Broth Microdilution Susceptibility Testing. Results Hemolysin BL, enterotoxin T and cytotoxin K genes were the common genes. 87.4% of the strains carryed at least one virulence gene. Bacillus cereus was sensitive to gentamicin, vancomycin, eiprofloxaein, trimethoprim-sulfamethoxazole, erythromycin, tetracycline, ehloramphenicol and clindamycin while resistant to ampieillin and cefotaxime. Conclusion Foodborne Bacillus cereus in China has strong pathogenicity, posing a potential food safety and public health threat. Ampicillin and eefotaxime had lower sensitivity which should not be used for empirical treatment and prevention.
出处
《中国食品卫生杂志》
北大核心
2013年第3期198-201,共4页
Chinese Journal of Food Hygiene
基金
卫生行业科研专项(201302005)
关键词
食源性蜡样芽孢杆菌
食源性疾病
食物中毒
毒力基因
药物敏感性
Foodborne Bacillus cereus
foodborne disease
food poisoning
virulent genes
antibiotic susceptibility
