Sankomkai Wanwisa, Boonyanugomol Wongwarut, Kraisriwattana Kairin, Nutchanon Julalak, Boonsam Kraisorn, Kaewbutra Sasalux, Wongboot Warawan
Unit of Water and Food Analysis, Division of Research, Amnatcharoen, 37000, Thailand.
Department of Sciences and Liberal Arts, Mahidol University, Amnatcharoen Campus, Amnatcharoen, 37000, Thailand.
J Vet Res. 2020 May 27;64(2):289-297. doi: 10.2478/jvetres-2020-0036. eCollection 2020 Jun.
Contamination by of food produced from animal sources may have diverse and multifactorial causes that depend on geographical distribution. The goal of this study was to isolate and characterise strains from contaminated fermented pork sausage, which is a local food of northeastern Thailand.
strains were isolated from local pork sausage, and the presence of classical enterotoxins was determined by PCR and reversed passive latex agglutination. These results were compared with strains derived from hospitalised patients and healthy carriers. Additionally, production of extracellular enzymes and haemolysin, biofilm formation, and antibiotic susceptibility were assessed.
was identified in 36 sausage isolates (60%). The strains positive for staphylococcal enterotoxin A were more frequently found in isolates from sausage and healthy carriers than in those from patients. All tested strains were positive for DNase, lipase, proteinase, haemolysin, and biofilm formation; notably, strains isolated from food and healthy carriers displayed similar values. Most isolates were resistant to penicillin and ampicillin, while none were to methicillin.
Thai fermented pork sausages are associated with a high risk of staphylococcal food poisoning, which may be linked to contamination caused by carriers. Dissemination of knowledge regarding best practices in sanitation and hygiene is important in local communities.
动物源性食品受到[具体病原体名称未给出]污染可能有多种因素，且因地域分布而异。本研究的目的是从受污染的发酵猪肉香肠中分离并鉴定[具体病原体名称未给出]菌株，发酵猪肉香肠是泰国东北部的一种当地食品。
从当地猪肉香肠中分离出[具体病原体名称未给出]菌株，并通过聚合酶链反应（PCR）和反向被动乳胶凝集试验测定经典肠毒素的存在情况。将这些结果与来自住院患者和健康携带者的菌株进行比较。此外，还评估了细胞外酶和溶血素的产生、生物膜形成以及抗生素敏感性。
在36株香肠分离株中鉴定出[具体病原体名称未给出]（60%）。金黄色葡萄球菌肠毒素A阳性的菌株在香肠和健康携带者的分离株中比在患者的分离株中更常见。所有测试的[具体病原体名称未给出]菌株的脱氧核糖核酸酶、脂肪酶、蛋白酶、溶血素和生物膜形成均呈阳性；值得注意的是，从食品和健康携带者中分离出的菌株表现出相似的值。大多数分离株对青霉素和氨苄青霉素耐药，而对甲氧西林均不耐药。
泰国发酵猪肉香肠与金黄色葡萄球菌食物中毒的高风险相关，这可能与携带者造成的污染有关。在当地社区传播有关卫生和清洁最佳做法的知识很重要。
