Bhutia Meera Ongmu, Thapa Namrata, Tamang Jyoti Prakash
DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, India.
Biotech Hub, Department of Zoology, Nar Bahadur Bhandari Degree College, Gangtok, India.
Front Microbiol. 2021 Jan 11;11:599606. doi: 10.3389/fmicb.2020.599606. eCollection 2020.
The lesser-known traditionally processed meat products such as beef , pork , , and are popular food items in the Himalayan state of Sikkim in India. The present study aimed to assess the microbiological safety of traditional meat products by identifying the potential spoilage or pathogenic bacteria, detecting the enterotoxins, and screening the antibiotic susceptibility patterns. The pH and moisture contents of the meat products varied from 5.3 to 5.9 and from 1.5 to 18%, respectively. The microbial loads of aerobic bacteria were 10 to 10 cfu/g, 10 to 10 cfu/g, 10 to 10 cfu/g, and total coliform 10 to 10 cfu/g, respectively. Based on 16S rRNA gene sequencing, the bacterial species isolated from traditionally processed meat products were , , , , , , , , , , , , , , , , and . The enzyme-linked immunosorbent assay (ELISA) tests detected spp. and enterotoxins produced by well as in a few tested samples. However, the PCR method did not detect the virulence genes of and in the isolates. Virulence gene () was detected in BSLST44 and BULST54 isolated from beef and in PSST53 isolated from pork . No enterotoxins were detected in samples. The antibiotic sensitivity test showed that all bacterial strains were susceptible toward gentamicin, cotrimoxazole, norfloxacin, and trimethoprim. Gram-positive bacteria showed 100% sensitivity against clindamycin and erythromycin; however, 50% of the resistance pattern was observed against oxacillin followed by penicillin (33%) and ampicillin (27%).
一些不太知名的传统加工肉类产品，如牛肉、猪肉等，在印度喜马拉雅邦的锡金邦是受欢迎的食品。本研究旨在通过鉴定潜在的腐败或致病细菌、检测肠毒素以及筛选抗生素敏感性模式，来评估传统肉类产品的微生物安全性。肉类产品的pH值和水分含量分别在5.3至5.9以及1.5至18%之间变化。需氧菌的微生物负荷分别为10⁵至10⁷ cfu/g、10⁴至10⁶ cfu/g、10³至10⁵ cfu/g，总大肠菌群为10²至10⁴ cfu/g。基于16S rRNA基因测序，从传统加工肉类产品中分离出的细菌种类有嗜水气单胞菌、蜡样芽孢杆菌、苏云金芽孢杆菌、炭疽芽孢杆菌、产气荚膜梭菌、肉毒梭菌、金黄色葡萄球菌、表皮葡萄球菌、腐生葡萄球菌、溶血葡萄球菌、藤黄微球菌、粪肠球菌、屎肠球菌、鹑鸡肠球菌、大肠埃希菌、肺炎克雷伯菌、阴沟肠杆菌、产气肠杆菌、弗劳地枸橼酸杆菌、奇异变形杆菌。酶联免疫吸附测定（ELISA）试验在一些测试样品中检测到了金黄色葡萄球菌属以及金黄色葡萄球菌产生的肠毒素，还有肉毒梭菌。然而，聚合酶链反应（PCR）方法在分离株中未检测到金黄色葡萄球菌和肉毒梭菌的毒力基因。在从牛肉香肠中分离出的嗜水气单胞菌BSLST44和嗜水气单胞菌BULST54以及从猪肉香肠中分离出的嗜水气单胞菌PSST53中检测到了毒力基因（气溶素）。在样品中未检测到肠毒素。抗生素敏感性试验表明，所有细菌菌株对庆大霉素、复方新诺明、诺氟沙星和甲氧苄啶敏感。革兰氏阳性菌对克林霉素和红霉素显示出100%的敏感性；然而，观察到对苯唑西林有50%的耐药模式，其次是对青霉素（33%）和氨苄西林（27%）。
