摘要
目的调查温州市售食品香辛料和调味品中克罗诺杆菌污染情况,进一步分析不同菌株间的分子分型特征。方法采用国家标准方法对克罗诺杆菌进行鉴定,结合脉冲场凝胶电泳(PFGE)和多位点序列分型(MLST)方法对其进行基因分型研究。结果296份香辛料和调味品中分离出66株克罗诺杆菌,总检出率为22.30%,其中不同分类中调味粉类和椒粉类克罗诺杆菌污染非常高。33株克罗诺杆菌种水平鉴定结果显示分属于6个种,其中阪崎克罗诺杆菌和丙二酸盐克罗诺杆菌为主要分离菌种。66株克罗诺杆菌共分成51个PFGE带型。而33株克罗诺杆菌MLST型共分为25个ST型,其中ST148、ST7为常见型别。结论食品香辛料和调味品中存在克罗诺杆菌的污染,应该加强该类食品的调查和监测工作,同时将分离株鉴定到种和分子分型的水平,将有利于预防和控制克罗诺杆菌引起的食源性疾病事件。
Objective To investigate the contamination of Cronobacter in spices and condiments sold in Wenzhou,and further analyze the molecular typing characteristics of different strains.Methods The national standard method was used to identify the bacterium.The genotyping was performed by pulse field gel electrophoresis(PFGE)and multilocus sequence typing(MLST).Results A total of 66 isolates of Cronobacter were isolated from 296 spices and condiments,and the total detection rate was 22.30%.The results of species level identification showed that 33 strains of Cronobacter belonged to 6 species,of which C.sakazakii and C.malonaticus were the main isolated strains.66 strains of Cronobacter were divided into 51 PFGE bands.The MLST types of 33 strains were divided into 25 ST types,among which ST148 and ST7 were common types.Conclusion There is contamination of Cronobacter in spices and condiments.It is necessary to strengthen the investigation and monitoring of this kind of food,and identify the isolates to the level of species and molecular typing,which will help to prevent and control the food borne disease events caused by Cronobacter.
作者
李毅
林丹
谢爱蓉
吴跃进
LI Yi;LIN Dan;XIE Ai-rong;WU Yue-jin(Wenzhou Municipal Center for Disease Control and Prevention,Wenzhou,Zhejiang 325001,China)
出处
《中国卫生检验杂志》
CAS
2022年第4期495-498,共4页
Chinese Journal of Health Laboratory Technology
