Liu Shiyan, Huang Yulan, Zhang Lin, Liu Li, Zhao Wenxia, Lei Gaopeng, Huang Weifeng, Huang Xinyi, Yang Xiaorong
Center for Disease Control and Prevention of Sichuan Province, Chengdu, China.
Foodborne Pathog Dis. 2025 Aug 6. doi: 10.1177/15353141251365831.
Foodborne botulism is a rare but highly lethal disease. The neurotoxin (BoNT) that causes botulism is produced by and other . In this study, we characterized strains isolated during food poisoning events in Sichuan Province from 1990 to 2024 by analyzing whole-genome sequencing data. Statistical analyses of the geographical distribution food sources of strains suggested that the primary sources of contamination were associated with specific regions and food types. The isolates were further compared with reference strains using average nucleotide identity analysis to reveal their genetic diversity and evolutionary relationships. Among the eight strains, five strains belonged to Group I, and the other three strains belonged to Group II. All strains belonging to Group I (SC001, SC002, SC003, SC006, and SC009) were assigned to five totally different recognized ST types (ST-2 to ST-51). In addition, analysis of BoNTs subtypes demonstrated that the types of BoNTs causing botulism in Sichuan were mainly types A, B, and E. Among them, some rare subtypes of BoNT reported for the first time in China, such as BoNT/B4, BoNT/E12, and BoNT/A5(B3), and no specific subtypes were predominant in the botulism incidents. This study is critical for disease surveillance and early warning systems, while also providing a basis for food safety regulation, clinical diagnosis, and treatment in the future.
食源性肉毒中毒是一种罕见但极具致死性的疾病。导致肉毒中毒的神经毒素（BoNT）由[具体细菌名称]等产生。在本研究中，我们通过分析全基因组测序数据，对1990年至2024年四川省食物中毒事件期间分离出的[细菌名称]菌株进行了特征描述。对菌株的地理分布和食物来源进行统计分析表明，主要污染来源与特定地区和食物类型有关。使用平均核苷酸同一性分析将分离株与参考菌株进一步比较，以揭示它们的遗传多样性和进化关系。在这八株菌株中，五株属于I组，另外三株属于II组。所有属于I组的菌株（SC001、SC002、SC003、SC006和SC009）被归为五个完全不同的公认序列型（ST-2至ST-51）。此外，对BoNTs亚型的分析表明，在四川导致肉毒中毒的BoNTs类型主要是A、B和E型。其中，一些在中国首次报道的BoNT罕见亚型，如BoNT/B4、BoNT/E12和BoNT/A5(B3)，并且在肉毒中毒事件中没有特定亚型占主导地位。本研究对于疾病监测和预警系统至关重要，同时也为未来的食品安全监管、临床诊断和治疗提供了依据。
