The State of Connecticut Department of Public Health Retail Food Program

康涅狄格州公共卫生部 PAR-20-124 NARMS加强零售食品样本抗生素耐药性监测的合作协议计划(U01)临床试验报告 允许 项目摘要/摘要 康涅狄格州公共卫生部(CT DPH)州立公共卫生实验室(SPHL)目前 参与国家抗菌素耐药性监测体系(NARMS)零售肉类 通过食品和药物管理局/兽医中心的监测计划 (FDA/CVM)。这一监测项目的目标是确定抗生素耐药性的流行率。 在沙门氏菌、弯曲杆菌、大肠杆菌、肠球菌、弧菌、气单胞菌和其他乳糖中 从美国杂货店购买的零售食品样品中分离出阳性细菌 这项监测项目旨在改善在中国的细菌耐药性的检测。 食品商品。这项申请将寻求资金支持CT DPH SPHL参与 NARMS零售肉类监测计划，包括指定的负责人员 监视活动。该监测项目的活动包括：a)收集和处理20 每月两次从康涅狄格州各地预先挑选的杂货店零售肉类样品，总共 在40个样本中，样本包括10个鸡肉、10个火鸡末、10个牛肉末和10个零售猪肉(碎) 或排骨)；(B)每月从零售肉类的相同商店购买8个海鲜样本 收好了。样本包括2个生虾、3个生三文鱼和3个生罗非鱼； 微生物检测，包括初始培养、二次培养和培养检测 零售肉类中沙门氏菌、弯曲杆菌、大肠埃希菌和肠球菌的鉴定 样品并进行初始浓缩，然后进行弧菌分离的培养试验， 海产品样品中的肠球菌、气单胞菌和其他乳糖阳性细菌。所有测试都是 按照FDA/CVM提供的规程执行；(D)输入所有样本信息和结果 纳入NARMS电子数据表和实验室信息管理系统；(E) 每月向FDA/CVM运送所有分离物；(F)将所有必要的NARMS电子数据表提交到 食品和药物管理局每月；(G)履行必要的质量保证/质量控制职能；(H)提交 沙门氏菌、弯曲杆菌和原代大肠埃希菌分离至CT DPH SPHL高级 全基因组测序(WGS)的分子检测(AMD)部分；(I)AMD部分提交 序列到NCBI，并每月上传到PulseNet。由2个或更多WGS紧密相关的分离物组成的簇， 临床或临床和食品，(涉及CT的本地或多个州)提示来自州的同一天通知 实验室到CT流行病学家，以促进快速和完整的调查。CT DPH SPHL看起来 期待参加本计划，为改进检测和提供数据 食源性细菌耐药性监测。

The State of Connecticut Department of Public Health PAR-20-124 NARMS Cooperative Agreement Program to Strengthen Antibiotic Resistance Surveillance in Retail Food Specimens(U01) Clinical Trials Not Allowed Project Summary/Abstract The Connecticut Department of Public Health (CT DPH) State Public Health Laboratory (SPHL) is currently participating in the National Antimicrobial Resistance Monitoring System (NARMS) Retail Meat Surveillance program through Food and Drug Administration/Center for Veterinary Medicine (FDA/CVM). The goal of this surveillance project is to determine the prevalence of antibiotic resistance among Salmonella, Campylobacter, Escherichia coli, Enterococcus, Vibrio, Aeromonas, and other lactose positive bacteria isolated from retail food samples purchased from grocery stores in the United States This surveillance project is intended to improve the detection of antibiotic resistance among bacteria in food commodities. This application will seek funding to support CT DPH SPHL’s participation in the NARMS retail meat surveillance program including designated personnel who will be responsible for surveillance activities. The activities in this surveillance project include a) collecting and processing 20 retail meat samples from pre-selected grocery stores throughout Connecticut twice a month for a total of 40 samples, samples include 10 chicken, 10 ground turkey, 10 ground beef, and 10 retail pork (ground or chops); (b) purchasing 8 seafood samples once a month from the same stores the retail meat is collected. Samples include 2 raw shrimp, 3 raw salmon and 3 raw tilapias; (c) performing all phases of microbiological testing including initial enrichments, secondary enrichments and culture testing for the identification of Salmonella, Campylobacter, Escherichia coli and Enterococcus isolates from retail meat samples and performing initial enrichments followed by culture testing for the isolation of Vibrio, Enterococcus, Aeromonas and other lactose positive bacteria from seafood samples. All testing is performed following protocols provided by FDA/CVM; (d) entering all sample information and results into the electronic NARMS data sheets and the Laboratory Information Management System (LIMS); (e) shipping all isolates monthly to FDA/CVM; (f) submitting all required NARMS electronic data sheets to FDA monthly; (g) performing necessary quality assurance/quality control functions; (h) submitting Salmonella, Campylobacter, and primary Escherichia coli isolates to the CT DPH SPHL Advanced Molecular Detection (AMD) section for whole genome sequencing (WGS); (i) AMD section submits sequences to NCBI and uploads to PulseNet monthly. Clusters of 2 or more WGS-closely related isolates, clinical or clinical and food, (local or multistate involving CT) prompt same-day notification from State Laboratory to CT epidemiologists to facilitate a rapid and complete investigation. The CT DPH SPHL looks forward to participation in this program to provide data for the improvement of the detection and surveillance of resistance among foodborne bacteria.