从供人类食用的食品中分离出的金黄色葡萄球菌菌株的特性分析。
Characterisation of Staphylococcus aureus strains isolated from food for human consumption.
作者信息
Di Giannatale Elisabetta, Prencipe Vincenza, Tonelli Alfreda, Marfoglia Cristina, Migliorati Giacomo
机构信息
Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise G. Caporale, Campo Boario, 64100 Teramo, Italy.
出版信息
Vet Ital. 2011 Apr-Jun;47(2):165-73.
An investigation was conducted to evaluate Staphylococcus aureus contamination in various types of food of animal origin. Of the 350 samples examined, 14.0% were found to be contaminated with S. aureus. Prevalence rates varied according to type, namely: 19.3% for fresh meat products, 13.3% for fresh cheeses, 3.6% for bakery products and 7.7% for deli products. The isolated S. aureus strains then underwent 16S rDNA polymerase chain reaction (PCR) followed by reverse latex agglutination tests to identify enterotoxigenic strains. The results were compared with data obtained by subjecting the same strains to tests for the genes coding for the S. aureus enterotoxins (SEs) sea, seb, sec, sed, see, seg, seh, sei and toxic shock syndrome toxin 1 (TSST 1). Reversed passive latex agglutination (RPLA) testing revealed that 16.3% of strains (8/49) produced enterotoxins, while on PCR, 48.97% (24/49) were found to carry one or more genes for the production of SEs, and were therefore potentially enterotoxigenic.
开展了一项调查以评估各类动物性食品中的金黄色葡萄球菌污染情况。在检测的350份样本中，发现14.0%被金黄色葡萄球菌污染。患病率因食品类型而异，具体如下：鲜肉制品为19.3%，新鲜奶酪为13.3%，烘焙食品为3.6%，熟食制品为7.7%。然后，对分离出的金黄色葡萄球菌菌株进行16S rDNA聚合酶链反应（PCR），随后进行反向乳胶凝集试验以鉴定产肠毒素菌株。将结果与通过对相同菌株进行编码金黄色葡萄球菌肠毒素（SEs）sea、seb、sec、sed、see、seg、seh、sei以及毒性休克综合征毒素1（TSST 1）的基因检测所获得的数据进行比较。反向被动乳胶凝集（RPLA）试验显示，16.3%的菌株（8/49）产生肠毒素，而在PCR检测中，48.97%（24/49）的菌株被发现携带一个或多个产SEs的基因，因此具有潜在的产肠毒素能力。
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