Chao Guoxiang, Zhou Xiaohui, Jiao Xinan, Qian Xiaoqin, Xu Li
College of Bioscience and Biotechnology, Yangzhou University, China.
Foodborne Pathog Dis. 2007 Fall;4(3):277-84. doi: 10.1089/fpd.2007.0088.
This study was undertaken to investigate the prevalence of Salmonella, Listeria monocytogenes, Staphylococcus aureus, Vibrio parahaemolyticus, and Escherichia coli O157:H7 in Chinese food products. The prevalence of these pathogens was 3.46%, 5.79%, 7%, 0.24%, and 0%, respectively. Raw meats were mainly contaminated with Salmonella (39/365, 10.7%), L. monocytogenes (26/365, 7.1%), and S. aureus (40/365, 11%), while cooked food products were mainly contaminated with L. monocytogenes (45/384, 11.7%) followed by S. aureus (12/384, 3.1%), and raw milk was mainly contaminated with S. aureus (34/209, 16.3%) and Salmonella (4/209, 1.9%). Antimicrobial resistance was evaluated in Salmonella, L. monocytogenes, and S. aureus. Antimicrobial resistance for L. monocytogenes was most frequently observed for cefotaxime (51/72, 70.8%) followed by furazolidone (40/72, 55.6%). Multiple resistance (resistance to >or=2 antibiotics) was observed for 63.9% (46/72) of L. monocytogenes isolates. Resistance of Salmonella was most frequently observed to amoxicillin (11.6%), ticarcilline (11.6%), cephalothin (11.6%), and cefuroxime (11.6%). Multiple resistance was observed for 16.3% (7/43) of the Salmonella isolates. Staphylococcus aureus was resistant to penicillin (93.1%) followed by tetracycline and oxacillin COAG (49.4% and 37.9%, respectively). About 79% (69/87) of S. aureus isolated demonstrated multiple resistance. The data showed that raw meat, cooked food products, and raw milk were most commonly contaminated with foodborne pathogens and many pathogens were resistant to different antibiotics. The study provided useful information for assessment of the possible risk posed to Chinese consumers, which has significant public health impact in China.
本研究旨在调查中国食品中沙门氏菌、单核细胞增生李斯特菌、金黄色葡萄球菌、副溶血性弧菌和大肠杆菌O157:H7的流行情况。这些病原体的流行率分别为3.46%、5.79%、7%、0.24%和0%。生肉主要被沙门氏菌（39/365，10.7%）、单核细胞增生李斯特菌（26/365，7.1%）和金黄色葡萄球菌（40/365，11%）污染，而熟食主要被单核细胞增生李斯特菌（45/384，11.7%）污染，其次是金黄色葡萄球菌（12/384，3.1%），生牛奶主要被金黄色葡萄球菌（34/209，16.3%）和沙门氏菌（4/209，1.9%）污染。对沙门氏菌、单核细胞增生李斯特菌和金黄色葡萄球菌进行了抗菌药物耐药性评估。单核细胞增生李斯特菌对头孢噻肟（51/72，70.8%）的耐药性最为常见，其次是呋喃唑酮（40/72，55.6%）。63.9%（46/72）的单核细胞增生李斯特菌分离株表现出多重耐药性（对≥2种抗生素耐药）。沙门氏菌对阿莫西林（11.6%）、替卡西林（11.6%）、头孢噻吩（11.6%）和头孢呋辛（11.6%）的耐药性最为常见。16.3%（7/43）的沙门氏菌分离株表现出多重耐药性。金黄色葡萄球菌对青霉素（93.1%）耐药，其次是四环素和苯唑西林COAG（分别为49.4%和37.9%）。约79%（69/87）的金黄色葡萄球菌分离株表现出多重耐药性。数据表明，生肉、熟食和生牛奶最常被食源性病原体污染，许多病原体对不同抗生素耐药。该研究为评估对中国消费者可能造成的风险提供了有用信息，在中国具有重大的公共卫生影响。
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