Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham -: a comparison of classical culturing detection and RFLP-PCR
Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham -: a comparison of classical culturing detection and RFLP-PCR
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DOI：
10.1016/s0168-1605(01)00479-2
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发表时间：
2001-08-15
影响因子：
5.4
通讯作者：
Ring, C
中科院分区：
文献类型：
--
作者：
Atanassova, V;Meindl, A;Ring, C
在许多国家，金黄色葡萄球菌被认为是引起食物中毒爆发的第二或第三大常见病原体，数量仅次于沙门氏菌。并与产气荚膜梭菌竞争。通常情况下，食用含有葡萄球菌肠毒素(SE)的火腿或肉类被认为是疾病的原因。因此，为了了解生猪肉和生熏火腿中金黄色葡萄球菌及其呕吐性肠毒素的流行情况，并调查在制造过程中金黄色葡萄球菌及其呕吐性肠毒素的流行情况是如何受到影响的，我们对135个生猪肉、咸肉和即售生熏火腿样品进行了金黄色葡萄球菌和葡萄球菌肠毒素A至D(SEA-SED)的检测。为此，采用了经典的培养方法和分子生物学技术(PCR)，并对结果进行了比较。培养法检测金黄色葡萄球菌的阳性率为25.9%，而用PCR检测金黄色葡萄球菌的阳性率为51.1%。鲜肉是受污染最多的。通过聚合酶链式反应，62.2%的金黄色葡萄球菌阳性，而培养技术的阳性样本为57.7%。在制造过程中，检测率明显下降。从8.9%的咸肉样品中培养出该病原菌。在这里，55.6%的样本在聚合酶链式反应中呈阳性反应，最后，在大约三分之一的上市熏制火腿中发现了金黄色葡萄球菌基因。从11.1%的样品中可通过培养分离出病原菌。结果表明，本研究所用的聚合酶链式反应方法比传统的培养方法更敏感。在135份受检样品中，有24份检出一种或多种葡萄球菌肠毒素基因。这意味着用聚合酶链式反应技术鉴定的葡萄球菌中有34.8%是产肠毒素的。用SET-Rpla方法检测到28.6%的产肠毒素菌株。SET-RLA在上市火腿中未检测到葡萄球菌肠毒素的形成，但经聚合酶链式反应检测到SE基因。用聚合酶链式反应检测SE基因比用SET-RPLA法更快速、更简便。(C)2001 Elsevier Science B.V.保留所有权利。
In many countries Staphylococcus aureus is considered to be the second or third most common pathogen causing outbreaks of food poisoning, only outnumbered by Salmonella spp. and in competition with Clostridium perfringens. Often the consumption of ham or meat containing staphylococcal enterotoxins (SE) is identified as cause of the illness. Thus, to gain an insight into the prevalence of S. aureus and its emetic enterotoxins in raw pork and uncooked smoked ham and to investigate how the prevalence of the pathogen is influenced during the fabrication process, a total of 135 samples of raw pork, salted meat and ready-for-sale uncooked smoked ham were examined for the prevalence of S. aureus and staphylococcal enterotoxins A to D (SEA-SED). To this means classical cultural methods were employed as well as molecular biological techniques (PCR) and the results were compared.In 25.9% of all samples S. aureus was detected by culture whereas 51.1% of the samples showed a positive result when PCR was used for the detection of the pathogen. Fresh meat was contaminated most often. By PCR, 62.2% were identified as being S. aureus positive compared to 57.7% positive samples using the cultural technique. The detection rate during the fabrication process declined significantly. The pathogen was cultivated from 8.9% of the salted meat samples. Here, 55.6% of the samples reacted positively in the PCR, and finally, in approximately a third of the ready-for-sale smoked hams, S. aureus genes were found. From 11.1% of these samples, the pathogen could be isolated by culture. From these results, we conclude that the PCR used in this study is more sensitive than the classical cultural method.By PCR, one or more staphylococcal enterotoxim genes were found in 24 of the 135 examined samples. This means that 34.8% of the staphylococcal strains identified using the PCR technique were enterotoxigenic. Using the SET-RPLA, a percentage of 28.6% enterotoxigenic isolates was ascertained. No staphylococcal enterotoxin formation was detected by the SET-RPLA in ready-for-sale ham, although SE-genes were found by PCR. The detection of SE-genes by PCR is faster and easier to perform than the SET-RPLA. (C) 2001 Elsevier Science B.V. All rights reserved.