Villarruel-López A, Márquez-González M, Garay-Martínez L E, Zepeda H, Castillo A, Mota de la Garza L, Murano E A, Torres-Vitela R
Laboratorio de Microbiología Sanitaria, Centro Universitario de Ciencias Exactas e Ingenierias, Universidad de Guadalajara, Marcelino García Barragán 1451, Guadalajara 44430, México.
J Food Prot. 2003 Aug;66(8):1374-8. doi: 10.4315/0362-028x-66.8.1374.
A survey of Arcobacter spp. was conducted over a 12-month period in Guadalajara, Mexico. A total of 135 samples (45 lean ground beef samples, 45 lean ground pork samples, and 45 chicken samples, including drumsticks, gizzards, and ground or chopped breast) were collected from local butcheries. The samples were enriched in Johnson-Murano enrichment medium and then streaked onto Johnson-Murano agar plates. Typical colonies were subjected to microscopic and biochemical identification followed by polymerase chain reaction confirmation of the genus Arcobacter. All isolates confirmed to be Arcobacter isolates were then inoculated into Eagle's minimum essential medium to determine their cytotoxicity against Vero cells. Arcobacter spp. were detected in 28.8, 51.1, and 40.0% of beef, pork, and chicken samples, respectively. From these samples, 101 isolates were confirmed to be Arcobacter spp. by polymerase chain reaction. Overall, the species most frequently identified was A. butzleri, followed by A. skirrowii. A. cryaerophilus was isolated only from pork meat. Ninety-five (95%) of the Arcobacter isolates produced a virulence mechanism against Vero cells, and 38 of them induced cell elongation, indicating enterotoxin production. Eighteen isolates produced the formation of vacuoles, and 39 produced both vacuolization and elongation. The vacuolization effect may be related to a vacuolizing toxin. The production of a vacuolizing toxin by Arcobacter spp. has not previously been reported. Results obtained in this study indicate that Arcobacter spp. may show cytotoxic effects other than the recognized enterotoxin production.
在墨西哥瓜达拉哈拉进行了为期12个月的弓形杆菌属调查。从当地肉店共采集了135份样本（45份瘦牛肉末样本、45份瘦猪肉末样本和45份鸡肉样本，包括鸡腿、鸡胗以及绞碎或切碎的鸡胸肉）。样本在约翰逊 - 穆拉诺富集培养基中进行富集，然后划线接种到约翰逊 - 穆拉诺琼脂平板上。对典型菌落进行显微镜和生化鉴定，随后通过聚合酶链反应确认弓形杆菌属。所有经确认的弓形杆菌分离株随后接种到伊格尔最低必需培养基中，以测定它们对Vero细胞的细胞毒性。在牛肉、猪肉和鸡肉样本中，弓形杆菌属的检出率分别为28.8%、51.1%和40.0%。通过聚合酶链反应从这些样本中确认了101株分离株为弓形杆菌属。总体而言，最常鉴定出的菌种是布氏弓形杆菌，其次是斯氏弓形杆菌。嗜低温弓形杆菌仅从猪肉中分离得到。95%（95株）的弓形杆菌分离株对Vero细胞产生了毒力机制，其中38株诱导细胞伸长，表明产生了肠毒素。18株分离株产生了空泡形成，39株既产生了空泡化又产生了细胞伸长。空泡化效应可能与空泡毒素有关。此前尚未报道过弓形杆菌属产生空泡毒素。本研究获得的结果表明，弓形杆菌属可能表现出除公认的肠毒素产生之外的细胞毒性作用。
