牦牛屠宰中金黄色葡萄球菌分离菌株的流行特征

doi:10.7506/spkx1002-6630-20190730-407

食品科学 ›› 2020, Vol. 41 ›› Issue (17): 169-175.doi: 10.7506/spkx1002-6630-20190730-407

牦牛屠宰中金黄色葡萄球菌分离菌株的流行特征

屈云，佟尧，谈永萍，赵燕英，唐俊妮

（西南民族大学生命科学与技术学院，四川成都 610041）

出版日期:2020-09-15 发布日期:2020-09-16
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0500500）；四川省科技计划项目（2019YJ0261）；西南民族大学研究生创新课题（CX2019SZ121）

Epidemiological Characteristics of Staphylococcus aureus Isolates Collected during Yak Slaughter

QU Yun, TONG Yao, TAN Yongping, ZHAO Yanying, TANG Junni

(College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, China)

Online:2020-09-15 Published:2020-09-16

摘要/Abstract

摘要： 为研究牦牛屠宰过程中金黄色葡萄球菌分离菌株的流行特征，本实验选取成都市某牦牛屠宰场采集样品共计150 份，采用Baird-Parker选择性培养基初步筛选出金黄色葡萄球菌疑似菌株，通过聚合酶链式反应检测携带金黄色葡萄球菌特有耐热核酸酶基因的菌株。进一步检测分离菌株21 种肠毒素基因、6 种毒力基因、4 种耐消毒剂基因以及14 种耐药基因的携带情况。并采用K-B纸片扩散法检测菌株对24 种抗生素的耐药表型。结果表明，从150 份牦牛屠宰场采集到的样品中，检出金黄色葡萄球菌67 株，检出率为44.67%，其中牦牛胴体拭子和环境拭子采样中金黄色葡萄球菌的检出率较高，分别为56.67%和51.61%；分离菌株中共检出12 种肠毒素基因，其中selx、seu和sej基因的检出率高；分离菌株检测出溶血毒素基因、杀白细胞素基因以及qacA/B、qacG、qacH等耐消毒剂基因；有11 种耐药基因检测出阳性条带，其中，耐甲氧西林基因mecA检出率为62.69%，氨基糖苷类耐药基因（aac6’/aph2’）和大环内脂类耐药基因（ermA、ermB）的检出率较高。K-B纸片扩散法对67 株分离菌株进行24 种抗生素的药敏实验结果表明大部分受试菌株存在多重耐药性。本实验通过对牦牛屠宰过程金黄色葡萄球菌流行特征进行调查，发现牦牛屠宰环节存在携带毒力基因且多重耐药金黄色葡萄球菌的污染，有可能进入食物链对消费者健康存在潜在威胁，研究结果为评价牦牛屠宰环节金黄色葡萄球菌安全风险提供参考依据。

关键词: 牦牛屠宰；金黄色葡萄球菌；分离鉴定；毒力基因；耐药表型

Abstract: To study the epidemiological characteristics of Staphylococcus aureus isolates from yak slaughterhouses, 150 biological samples were collected from a yak slaughterhouse in Chengdu. Strains suspected of being S. aureus were isolated using Baird-Parker medium and the ones carrying the heat-resistant nuclease gene (nuc) unique to S. aureus were identified by polymerase chain reaction (PCR). The S. aureus strains were examined for whether they carried 21 enterotoxin genes, 6 virulence genes, 4 disinfectant resistance genes, or 14 drug resistance genes. The susceptibility of the S. aureus isolates to 24 antibiotics was detected by disk diffusion method. The results showed that 67 S. aureus strains were isolated and identified from the 150 samples with a detection rate of 44.67%. The detection rate was relatively high in carcass and environmental swab samples, 56.67% and 51.61%, respectively. A total of 12 enterotoxin genes were detected in the isolates, among which the carrying rates of selx, seu and sej genes were high. We also confirmed the presence of the virulence genes (hlα, hlβ, eta, etb, pvl, and tsst-1), the disinfectant resistance genes (qacA/B, qacG, and qacH), and 11 drug-resistant genes. Eleven positive bands were found for antibiotic resistance genes. Notably, the detection rate of the methicillin-resistant gene (mecA) was 62.69%, and the detection rates of the aminoglycoside-resistant gene (aac6’/aph2’) and the macrolide-resistant gene (erm) were high. Most of the 67 isolates had multi-drug resistance. The epidemiological characteristics of S. aureus during the slaughter process of yaks demonstrated contamination with multi-drug resistant S. aureus with carrying virulence genes, which may pose potential threats to consumers’ health through the food chain. This study provides reference for evaluating the risk of S. aureus contamination during yak slaughter.

Key words: yak slaughter; Staphylococcus aureus; isolation and identification; virulence gene; drug-resistant phenotype

中图分类号:

TS251.1

屈云，佟尧，谈永萍，赵燕英，唐俊妮. 牦牛屠宰中金黄色葡萄球菌分离菌株的流行特征[J]. 食品科学, 2020, 41(17): 169-175.

QU Yun, TONG Yao, TAN Yongping, ZHAO Yanying, TANG Junni. Epidemiological Characteristics of Staphylococcus aureus Isolates Collected during Yak Slaughter[J]. FOOD SCIENCE, 2020, 41(17): 169-175.

[1]	姬琛罗辉刘吉娟罗瑞明. 滩羊肉宰后成熟期间ATP酶变化对微观结构及保水性的影响[J]. 食品科学, 0, (): 0-0.
[2]	罗辉张杏亚何雨薇阮振甜罗瑞明李亚蕾. 秦川牛肉冷藏期间能量代谢变化机制及其对肉品质的影响[J]. , 0, (): 0-0.
[3]	周洁朱秋劲. 贵式肉品中乳酸菌的选育及其对发酵里脊火腿风味品质的影响[J]. 食品科学, 0, (): 0-0.
[4]	杜曼婷黄俐高梦丽李可相启森白艳红. 介质阻挡放电低温等离子体处理对宰后羊肉品质的影响[J]. 食品科学, 0, (): 0-0.
[5]	薛桂中黄现青宋莲军乔明武赵建生马相杰徐俊涛. 高温肉制品杂环胺防控及体内代谢调控研究进展[J]. 食品科学, 0, (): 0-0.
[6]	莫然唐善虎李思宁李琼帅李锦锦夏佳军蔡寅川. 低钠盐对不同成熟条件下自然发酵牦牛肉灌肠脂质氧化及挥发性风味物质的影响[J]. 食品科学, 0, (): 0-0.
[7]	赵莹鑫张德权葛岳向灿王振宇杨伟侯成立. 包装方式和宰后不同时间包装对羊肉品质的影响[J]. 食品科学, 0, (): 0-0.
[8]	王光宇邱伟芬徐幸莲周光宏. 冷鲜鸡肉中莓实假单胞菌NMC25的全基因组测序及分析[J]. 食品科学, 0, (): 0-0.
[9]	陈晨陈银基庄昕波汪佳佳王立健. 油脂预乳化液替代脂肪对乳化肠品质的影响[J]. , 0, (): 0-0.
[10]	要铎张月郭月英苏琳赵丽华孙雪峰靳烨. 脂肪代谢重要基因网络对呼伦贝尔羊脂肪分布和脂肪酸组成的影响[J]. 食品科学, 0, (): 0-0.
[11]	侯忠余李传友朱成林于基成唐俊妮. 一株金黄色葡萄球菌烈性噬菌体的生物学特性及其裂解效果[J]. 食品科学, 0, (): 0-0.
[12]	刘李春，蒋玉洁，申明月，谢明勇，聂少平. 天然抗氧化剂对红烧肉烹饪过程中热加工危害物形成的控制[J]. 食品科学, 2021, 42(15): 50-57.
[13]	杨致昊靳烨侯艳茹. 苏尼特羊宰后成熟过程中AMPK活性、糖酵解与肉品质指标的变化分析[J]. 食品科学, 0, (): 0-0.
[14]	刘泓郭玉杰陈永凯李侠张鸿儒张春晖姜珊. 基于电子舌检测快速判别不同物种畜禽骨蛋白肽[J]. 食品科学, 0, (): 0-0.
[15]	刘梦张顺亮赵冰潘晓倩周慧敏乔晓玲臧明伍李素朱宁吴倩蓉. 微发酵对牛肉干风味的影响[J]. , 0, (): 0-0.

牦牛屠宰中金黄色葡萄球菌分离菌株的流行特征

Epidemiological Characteristics of Staphylococcus aureus Isolates Collected during Yak Slaughter

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价