上海市食源性耐甲氧西林金黄色葡萄球菌的分子特征及耐药性

doi:10.7506/spkx1002-6630-20190714-184

食品科学 ›› 2020, Vol. 41 ›› Issue (20): 285-291.doi: 10.7506/spkx1002-6630-20190714-184

上海市食源性耐甲氧西林金黄色葡萄球菌的分子特征及耐药性

张鹏飞，张杰，刘心雨，付雪婷，张萌，许学斌，吴聪明，姬华，王新

（1.西北农林科技大学食品科学与工程学院，陕西杨凌 712100；2.上海市疾病预防控制中心微生物实验室，上海 200336；3.中国农业大学动物医学院，北京 100193；4.石河子大学食品学院，新疆石河子 832000）

出版日期:2020-10-25 发布日期:2020-10-23
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）；陕西省社会发展领域攻关项目（2018SF-110）

Molecular Characteristics and Antimicrobial Susceptibility of Foodborne Methicillin-Resistant Staphylococcus aureus in Shanghai, China

ZHANG Pengfei, ZHANG Jie, LIU Xinyu, FU Xueting, ZHANG Meng, XU Xuebin, WU Congming, JI Hua, WANG Xin

(1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;2. Laboratories of Microbiology, Shanghai Municipal Center for Disease Control & Prevention, Shanghai 200336, China; 3. College of Veterinary Medicine, China Agricultural University, Beijing 100193, China;4. College of Food Science, Shihezi University, Shihezi 832000, China)

Online:2020-10-25 Published:2020-10-23

摘要/Abstract

摘要： 目的：了解上海市不同类型食品中耐甲氧西林金黄色葡萄球菌（methicillin-resistant Staphylococcus aureus，MRSA）的流行情况及其分子特征和耐药性。方法：以2011—2016年从上海市收集到的184 株食源性金黄色葡萄球菌为研究对象，通过检测其mecA基因筛选出MRSA菌株，对筛选出的MRSA菌株进行葡萄球菌A蛋白分型、多位点序列分型和葡萄球菌染色体基因盒mec分型以及毒素基因和耐药性检测。结果：184 株食源性金黄色葡萄球菌共检测到9 株MRSA菌株，检出率为4.9%（9/184），其中1 株来源于鸡蛋样本，1 株来源于凉拌菜样本，3 株来源于生肉制品和4 株来源于熟肉制品。所有的MRSA菌株均表现为多重耐药，其中，对氨苄西林和青霉素的耐药最为普遍（100.0%，9/9），其次为头孢西丁和甲氧苄啶/磺胺甲恶唑（88.9%，8/9）、红霉素（55.6%，5/9）、阿莫西林/克拉维酸（33.3%，3/9）、四环素和苯唑西林（22.2%，2/9）和环丙沙星（11.1%，1/9）。所有的MRSA菌株除对溶血素基因（hla、hlb和hld）和杀白细胞素基因（pvl）携带率较高外，对所有肠毒素基因的携带率都呈现较低水平。所有的MRSA菌株共涵盖6 种分子型，主要分子型为ST59-IVa-t437（33.3%，3/9）和ST88-III-t14340（22.2%，2/9），其次为ST398-IVa-t034、ST630-III-t4549、ST5-II-t002和ST4495-t10738（11.1%，1/9）。结论：上海市食源性MRSA主要污染食源性动物制品和手工食品，其污染率较低；与动物源、社区获得性和医院获得性MRSA菌株均存在相同的分子型，虽然检出率不高，但其仍然存在通过食物链进行传播的可能。

关键词: 耐甲氧西林金黄色葡萄球菌；毒素基因；耐药性；分子分型

Abstract: Objective: To evaluate the prevalence of methicillin-resistant Staphylococcus aureus (MRSA) strains from different types of food in Shanghai, and investigate the molecular characteristics and antibiotic resistance of these strains. Methods: A total of 184 foodborne S. aureus strains were collected in Shanghai during 2011–2016 for this study. MRSA positive strains were identified by detection of the mecA gene using polymerase chain reaction (PCR) and were further characterized by staphylococcus protein A (spa) typing, multilocus sequence typing (MLST), and staphylococcal cassette chromosome mec (SCCmec) typing, and their antimicrobial susceptibility and virulence genes were also evaluated. Results: Nine (4.9%, 9/184) positive MRSA isolates were identified from the 184 strains, among them one strain was isolated from eggs, one strain from ready-to-eat salads, three strains from raw meat products and the remaining four strains from cooked meat products. All MRSA strains were multidrug-resistant (MDR), being most frequently resistant to ampicillin and penicillin (100%, 9/9), followed by cefoxitin and trimethoprim/sulfamethoxazole (88.9%, 8/9), erythromycin (55.6%, 5/9), amoxicillin/clavulanic acid (33.3%, 3/9), tetracyclines and oxacillin (22.2%, 2/9) and ciprofloxacin (11.1%, 1/9). The carrying rates of the hemolysin genes (hla, hlb and hld) and the panton-valentine leukocidin gene (pvl) were high, while the carrying rates of all enterotoxin genes were low. ST59-IVa-t437 (33.3%, 3/9) and ST88-III-t14340 (22.2%, 2/9) were the most predominant clones, followed by ST398-IVa-t034, ST630-III-t4549, ST5-II-t002 and ST4495-t10738 (11.1%, 1/9 each). Conclusion: Our findings indicated that the foodborne MRSA strains mainly contaminated animal products and artisanal foods at a low level in Shanghai. These foodborne MRSA strains shared the same molecular profiles as LA-MRSA, CA-MRSA and HA-MRSA. Despite the low contamination rate of the MRSA in food, there could be a potential risk of transmission through the food chain.

Key words: methicillin-resistant Staphylococcus aureus; virulence genes; antimicrobial susceptibility; molecular typing

中图分类号:

TS207.4

张鹏飞，张杰，刘心雨，付雪婷，张萌，许学斌，吴聪明，姬华，王新. 上海市食源性耐甲氧西林金黄色葡萄球菌的分子特征及耐药性[J]. 食品科学, 2020, 41(20): 285-291.

ZHANG Pengfei, ZHANG Jie, LIU Xinyu, FU Xueting, ZHANG Meng, XU Xuebin, WU Congming, JI Hua, WANG Xin. Molecular Characteristics and Antimicrobial Susceptibility of Foodborne Methicillin-Resistant Staphylococcus aureus in Shanghai, China[J]. FOOD SCIENCE, 2020, 41(20): 285-291.

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上海市食源性耐甲氧西林金黄色葡萄球菌的分子特征及耐药性

Molecular Characteristics and Antimicrobial Susceptibility of Foodborne Methicillin-Resistant Staphylococcus aureus in Shanghai, China

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