食品科学 ›› 2019, Vol. 40 ›› Issue (2): 264-268.doi: 10.7506/spkx1002-6630-20180405-064

• 安全检测 • 上一篇    下一篇

屠宰猪中大肠杆菌毒力基因检测及耐药性分析

周陆红1,张鹏飞1,张杰1,吴聪明2,唐晓双1,郝丹1,王新1,*   

  1. (1.西北农林科技大学食品科学与工程学院,陕西?杨凌 712100;2.中国农业大学动物医学院,北京 100193)
  • 出版日期:2019-01-25 发布日期:2019-01-22
  • 基金资助:
    国家自然科学基金面上项目(31871894;31271858);国家自然科学基金联合基金项目(U1703119); 中国博士后科学基金项目(2015M582711)

Virulence Genes and Antimicrobial Resistance of Escherichia coli Isolated from Slaughtered Pigs

ZHOU Luhong1, ZHANG Pengfei1, ZHANG Jie1, WU Congming2, TANG Xiaoshuang1, HAO Dan1, WANG Xin1,*   

  1. (1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; 2. College of Veterinary Medicine, China Agricultural University, Beijing 100193, China)
  • Online:2019-01-25 Published:2019-01-22

摘要: 为了解屠宰猪中大肠杆菌的毒力因子、种群分型以及耐药性情况,分析潜在的食品安全问题,为食品安全和临床用药提供理论依据,对来自屠宰猪中77?株大肠杆菌,包括陕西53?株、重庆16?株及河南8?株,进行毒力基因、种群分型及耐药性的检测。结果显示,iutA基因的检出率最高,优势群系为A群系;且菌株的耐药情况严重,12?种常见抗生素中对四环素、甲氧苄啶/磺胺甲二唑的耐药性普遍高。大多数菌株耐3~9?种药(90.91%),最高可对11?种抗生素耐药。屠宰猪中存在耐药性菌株的污染,且极有可能是通过猪肉生产过程进入到食物链中,对消费者的健康存在一定的潜在危害,需要加强卫生监督。

关键词: 屠宰猪, 大肠杆菌, 毒力基因, 种群分型, 耐药性

Abstract: The aim of this study was to determine the virulence genes, phylogenetic groups and antibiotic susceptibility of Escherichia coli isolated from slaughtered pigs. A total of 77 strains of E. coli were isolated from pig samples collected from pig slaughterhouses in Shaanxi province, Chongqing municipality and Henan province for this study. The results showed that iutA was most frequently detected among the virulence genes tested, and group A was the dominant one. Resistance to tetracycline and trimethoprim/sulfamethizole was detected most frequently among 12 selected antibiotics. Overall, most of the isolates (90.91%) were resistant to 3-9 antibiotics, and even some were resistant to up to 11 antibiotics. Our findings indicate that slaughtered pigs carry multidrug-resistant E. coli strains. These strains are likely to enter into the food chain through the pork production process and cause potential health risks to consumers, highlighting the necessity of strengthening food hygiene supervision.

Key words: slaughtered pigs, Escherichia coli, virulence gene, phylogenetic groups, antibiotic resistance

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