Prevalence and Antimicrobial Susceptibility of Bacterial Pathogens in Ready-to-Eat Foods Retailed in Osaka Prefecture, Japan
Prevalence and Antimicrobial Susceptibility of Bacterial Pathogens in Ready-to-Eat Foods Retailed in Osaka Prefecture, Japan
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DOI：
10.4315/0362-028x.jfp-18-035
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发表时间：
2018-09-01
影响因子：
2
通讯作者：
Kawatsu, Kentaro
中科院分区：
文献类型：
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作者：
Harada, Tetsuya;Taguchi, Masumi;Kawatsu, Kentaro
通过测定日本大坂市零售的96份轻度腌制蔬菜、88份西式甜点和98份即食鱼和海鲜产品样品中食源性细菌病原体的污染、机会致病菌和医院内致病菌的流行情况以及分离菌株的抗生素敏感性，研究日本即食（RTE）食品对人类健康的潜在风险。金黄色葡萄球菌，包括产生葡萄球菌肠毒素（SE）的菌株，从6个轻度腌制蔬菜产品，7个西式甜点产品，和3个即食鱼类和海鲜产品中分离出来。在这些分离株中，一株产SEC的蛋糕分离株被鉴定为社区获得性耐甲氧西林沙门氏菌。金黄色葡萄球菌多位点序列8型和葡萄球菌盒式染色体mec IV型。肠杆菌科菌种，包括大肠杆菌、产酸克雷伯菌、肺炎克雷伯菌、奇异变形杆菌。粘质沙雷氏菌、弗氏柠檬酸杆菌-布氏柠檬酸杆菌和/或阴沟肠杆菌复合菌从92份（95.8%）轻度腌制蔬菜产品、39份（44.3%）西式甜点产品和74份（75.5%）即食鱼和海鲜产品中分离出。根据条件致病菌和院内感染肠杆菌科病原菌的药敏谱，对第三代头孢菌素、磷霉素和喹诺酮类药物的耐药决定因素进行了研究。我们在5和1C中检测到CIT组的AmpC产物和qnrB9产物。弗氏C braakii分离株的fosA基因产物，并在15株E. Clobacillus complex isolates.由于RTE食品是在没有加热过程的情况下食用的，因此细菌病原体可能从受污染的食品传播到人类消费者。即食食品从加工步骤到餐桌必须使用卫生程序处理，以减少潜在致病菌或致病菌的流行并防止细菌生长。
The potential human health risk of Japanese ready-to-eat (RTE) foods was investigated by determining the contamination by foodborne bacterial pathogens, the prevalence of opportunistic and nosocomial pathogens, and the antibiotic susceptibility of the isolates recovered from 96 samples of lightly pickled vegetables, 88 samples of Western-style desserts, and 98 samples of RTE fish and seafood products sold at retail in Osaka, Japan. Staphylococcus aureus, including isolates producing staphylococcal enterotoxin (SE), were isolated from six lightly pickled vegetable products, seven Western-style dessert products, and three RTE fish and seafood products. Of these isolates, one SEC-producing isolate from a cake was identified as community-acquired methicillin-resistant S. aureus, which was multilocus sequence type 8 and staphylococcal cassette chromosome mec type IV. Enterobacteriaceae species, including Escherichia coli, Klebsiella oxytoca, Klebsiella pneumoniae, Proteus mirabilis. Serratia marcescens, Citrobacter freundii-Citrobacter braakii, and/or the Enterobacter cloacae complex, were isolated from 92 (95.8%) of the lightly pickled vegetable products, 39 (44.3%) of the Western-style dessert products, and 74 (75.5%) of the RTE fish and seafood products. On the basis of the antimicrobial susceptibility profiles of the opportunistic and nosocomial Enterobacteriaceae pathogens, the third-generation cephalosporin, fosfomycin, and quinolone resistance determinants were investigated. We detected AmpC products of the CIT group and a qnrB9 product in 5 and 1 C. freundii-C. braakii isolates, respectively, and fosA gene products in 15 E. cloacae complex isolates. Because RTE foods are consumed without a heating process, the spread of bacterial pathogens from contaminated food to human consumers is possible. RTE foods must be handled using hygienic procedures from the processing steps to the table to reduce the prevalence of potentially pathogenic or pathogenic bacteria and to prevent bacterial growth.