酒店酱卤类熟肉制品中金黄色葡萄球菌检测结果及耐药性分析

Analysis of detection result and drug resistance of Staphylococcus aureus in cooked meat products of hotels

目的:了解酱卤类熟肉制品中金黄色葡萄球菌污染状况及耐药情况,为预防食源性疾病及指导临床合理用药提供科学依据。方法:按照国家规定的标准检验方法GB/T4789.10-2008进行检验,药敏试验采用K-B法,依据NCCLS(美国临床实验室标准委员会)规定判断结果。结果:从115份样品中检出18株金黄色葡萄球菌,检出率为8.68%,经抽查50%的酒店酱卤类熟肉制品卫生质量不合格。17种抗生素中以青霉素、氨苄西林的耐药性最高为88.89%,未检出有耐甲氧西林和耐万古霉素的菌株,对头孢唑啉、头孢吡肟、头孢噻吩、万古霉素、庆大霉素、呋喃妥因、克林霉素、头孢西丁完全敏感。结论:酱卤类熟肉制品中金黄色葡萄球菌污染较重,不同的加工制作方式与金黄色葡萄球菌污染存在一定关系。建议加强餐饮业卫生管理,消除食物中毒隐患,做好日常耐药性监测工作,关注耐甲氧西林和耐万古霉素菌株的出现。

Objective：To find out the contamination and resistance of Staphylococcus aureus in cooked meat products,and to provide the scientific basis for prevention of foodborne diseases and clinical reasonable medication.Methods： Samples were examined according to GB/T4789.10-2008.The drug sensitivity test used the K-B law,and judgments of results were based on NCCLS.Results：A total of 18 out of 115 samples were positive,the positive rate of Staphylococcus aureus was 8.68%,Half of the hotels failed to meet the hygiene quality standard.Drug sensitivity test showed penicillin and ampicillin resistance rates were 88.89% in 17 kinds of antibiotics.None of the strains was MRSA or VRE,and all of them were sensitive to cefazolin,cefepime,cephalothin,vancomycin,gentamicin,nitrofurantoin,clindamycin and cefoxitin.Conclusion： Contamination of Staphylococcus aureus was serious in cooked meat products of hotels,there were certain relationships between different processing ways and Staphylococcus aureus.It is necessary to enhance the hygienic management of hotels,eliminate hidden dangers of food poisoning,do routine monitoring of drug resistance and concerned about the emergence of MRSA and VRE.