Diversity of Antimicrobial Resistance and Virulence Determinants in Pseudomonas aeruginosa Associated with Fresh Vegetables.
Diversity of Antimicrobial Resistance and Virulence Determinants in Pseudomonas aeruginosa Associated with Fresh Vegetables.
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DOI：
10.1155/2012/426241
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发表时间：
2012
影响因子：
3.4
通讯作者：
Brown PD
中科院分区：
文献类型：
--
作者：
Allydice-Francis K;Brown PD
随着人们对健康饮食和生吃蔬菜的日益关注，本研究评估了牙买加新鲜蔬菜被铜绿假单胞菌污染的程度，并检查了抗生素敏感性概况和铜绿假单胞菌各种毒力相关决定因素的存在。分析表明，零售市场和超市的蔬菜广泛受到铜绿假单胞菌污染；市场上的产品更容易受到污染，但差异并不显着。生菜和胡萝卜是最常受污染的蔬菜，而西红柿是最少的。这些分离株中常见色素产生（丙酮丁、绿脓素、脓黑素和绿脓红素）、荧光素和藻酸盐。亚胺培南、庆大霉素和环丙沙星是抑制性最强的抗菌药物。然而，分离株对氨苄青霉素、氯霉素、磺胺甲恶唑/甲氧苄啶和氨曲南具有耐药性或敏感性降低，并且高达 35% 的分离株对四种抗菌药物具有耐药性。多达 30% 的分离株 fpv1 基因呈阳性，13% 的分离株具有多个基因。 64% 的分离株携带外切酶基因（exoS、exoT、exoU 或 exoY），并且多个外切基因很常见。我们的结论是，铜绿假单胞菌是新鲜蔬菜的主要污染物，可能是社区内易感人群的感染源。
With the increased focus on healthy eating and consuming raw vegetables, this study assessed the extent of contamination of fresh vegetables by Pseudomonas aeruginosa in Jamaica and examined the antibiotic susceptibility profiles and the presence of various virulence associated determinants of P. aeruginosa. Analyses indicated that vegetables from retail markets and supermarkets were widely contaminated by P. aeruginosa; produce from markets were more frequently contaminated, but the difference was not significant. Lettuce and carrots were the most frequently contaminated vegetables, while tomatoes were the least. Pigment production (Pyoverdine, pyocyanin, pyomelanin and pyorubin), fluorescein and alginate were common in these isolates. Imipenem, gentamicin and ciprofloxacin were the most inhibitory antimicrobial agents. However, isolates were resistant or showed reduced susceptibility to ampicillin, chloramphenicol, sulphamethoxazole/trimethoprim and aztreonam, and up to 35% of the isolates were resistant to four antimicrobial agents. As many as 30% of the isolates were positive for the fpv1 gene, and 13% had multiple genes. Sixty-four percent of the isolates harboured an exoenzyme gene (exoS, exoT, exoU or exoY), and multiple exo genes were common. We conclude that P. aeruginosa is a major contaminant of fresh vegetables, which might be a source of infection for susceptible persons within the community.