猪源幽门螺杆菌在零售猪肉中的存活情况。

Survival of Helicobacter suis bacteria in retail pig meat.

机构信息

Department of Pathology, Bacteriology and Avian Diseases, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.

出版信息

Int J Food Microbiol. 2013 Aug 16;166(1):164-7. doi: 10.1016/j.ijfoodmicro.2013.05.020. Epub 2013 Jun 6.

DOI:10.1016/j.ijfoodmicro.2013.05.020

PMID:23880243

Abstract

Helicobacter (H.) suis colonizes the gastric mucosa of pigs world-wide and is the most prevalent non-Helicobacter pylori Helicobacter species in humans. This agent might be transmitted to humans by manipulation or consumption of contaminated pork. H. suis is a very fastidious micro-organism and is extremely difficult to isolate. Therefore, we developed a non-culture dependent, quantitative detection method allowing differentiation of viable from dead H. suis bacteria in pork. This was established by a combination of ethidium bromide monoazide (EMA) treatment and real-time (RT)-PCR. This EMA RT-PCR was applied to 50 retail pork samples. In two samples, viable H. suis bacteria were detected. Sequence analysis of the obtained PCR products confirmed the presence of H. suis DNA. Viable H. suis bacteria persisted for at least 48h in experimentally contaminated pork. In conclusion, consumption of contaminated pork may constitute a new route of transmission for H. suis infections in humans.

摘要

猪胃黏膜定植的幽门螺杆菌（H.）在全世界范围内普遍存在，是人类最常见的非幽门螺杆菌幽门螺杆菌。该病原体可能通过处理或食用受污染的猪肉传染给人类。H. suis 是一种非常挑剔的微生物，极难分离。因此，我们开发了一种非培养依赖性、定量检测方法，可区分猪肉中存活和死亡的 H. suis 细菌。这是通过溴化乙锭单吖啶（EMA）处理和实时（RT）-PCR 的组合建立的。该 EMA RT-PCR 应用于 50 个零售猪肉样本。在两个样本中，检测到了存活的 H. suis 细菌。获得的 PCR 产物的序列分析证实了 H. suis DNA 的存在。在实验污染的猪肉中，存活的 H. suis 细菌至少可以存活 48 小时。总之，食用受污染的猪肉可能构成人类感染 H. suis 的新途径。