Occurrence, serovars and antibiotic resistance of Salmonella spp. in retail ready-to-eat food products in some Chinese provinces
Occurrence, serovars and antibiotic resistance of Salmonella spp. in retail ready-to-eat food products in some Chinese provinces
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沙门氏菌的发生、血清型和抗生素耐药性。
DOI：
10.1016/j.lwt.2021.112699
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发表时间：
2021-10-28
影响因子：
6
通讯作者：
Wei, Xianhu
中科院分区：
文献类型：
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作者：
Yang, Xiaojuan;Huang, Jiahui;Wei, Xianhu
即食(RTE)食品涉及沙门氏菌病的多次暴发；然而，关于沙门氏菌的流行病学研究和数据。这些食物中的污染物在中国身上是缺失的。为了解沙门氏菌的流行情况，在2015.6-2016.6年间，对中国15个省会城市的零售食品进行了沙门氏菌检测。并调查回收菌株的血清型分布及耐药性。整体而言，有7个食物样本(2.3%)受沙门氏菌污染。26株沙门氏菌中检出8个血清型和8个MLST带型，其中以德比沙门氏菌ST40最常见。所有分离的沙门氏菌血清型以前都与人类感染有关。80%的分离株对至少一种抗生素类产生抗药性，30%对多种药物产生抗药性。菌株对四环素的耐药率最高(70.0%)，Tet(A)为60.0%，Tet(B)为10.0%。沙门氏菌的发生。在RTE食品中检测到的高耐药率可能是潜在的人类健康风险。这些结果表明，需要在RTE食品生产链中进一步监管和卫生法规，以确保微生物安全。
Ready-to-eat (RTE) food products have been involved in numerous outbreaks of salmonellosis; however, epidemiological studies and data concerning Salmonella spp. contaminants of these foods are lacking in China. During 2015.6-2016.6, a total of 300 retail RTE food products were collected from 15 provincial capitals of China to determine the prevalence of Salmonella spp. and investigate serovar distribution and antibiotic resis-tance of the recovered isolates. Overall, seven (2.3%) of the food samples were contaminated by Salmonella spp. and the MPN values ranged from 0.3 to >110 MPN/g. Of the 26 recovered Salmonella isolates, eight serovars and eight MLST patterns were detected, with Salmonella enterica serovar Derby ST40 being the most prevalent. All isolated Salmonella serovars have previously been implicated in human infections. Eighty percent of the isolates were resistant to at least one antibiotic class, and thirty percent were multidrug-resistant. The isolates had the highest resistance rates to tetracycline (70.0%), with tet(A) at 60.0% and tet(B) at 10.0%. The occurrence of Salmonella spp. and the high antibiotic-resistance rates of the isolates detected in the RTE foods could be po-tential human health risks. These results indicate that further supervision and hygienic regulations are needed in the RTE food production chain to ensure microbiological safety.