目前宁波地区沙门氏菌对常用抗生素的耐受情况及主要毒力基因携带率的系统检测尚未见报道。本研究选取2006—2013年间宁波地区分离获得的121株沙门氏菌(共27个血清型),对其进行耐药谱检测,相关耐药基因及毒力基因筛查。结果显示:对12种...目前宁波地区沙门氏菌对常用抗生素的耐受情况及主要毒力基因携带率的系统检测尚未见报道。本研究选取2006—2013年间宁波地区分离获得的121株沙门氏菌(共27个血清型),对其进行耐药谱检测,相关耐药基因及毒力基因筛查。结果显示:对12种常见抗生素的耐药率依次是:氨苄西林19.8%,四环素13.2%,强力霉素12.4%,复方新诺明11.6%,氯霉素8.7%,链霉素6.6%,妥布霉素3.3%,头孢曲松2.5%,环丙沙星0.8%,诺氟沙星0%,庆大霉素0%,阿米卡星0%。耐药基因携带率:blaTEM100%,blaPSE29.2%,blaCMY-24.2%,blaCTX8.3%,blaSHV0%,tet A 100%,tet B 100%,tet G 70.8%,tet C 20.8%,sul I 100%,sul II 100%,sul III 80%。毒力基因avr A、ssa Q、gip A、sod C1、mgt C的携带率均达100%,sop E 96.9%,ssi D 93.8%,spo B 93.8%,spv C 21.9%。上述结果表明:宁波地区沙门氏菌耐药情况比较严重,耐药基因与毒力基因携带率较高。本研究为宁波地区沙门氏菌疫情的防控提供数据支持。展开更多
Stability assessme nt of observed tolerance phe no types is integral in un dersta nding stress adaptati on in food-borne pathogens.Therefore,the current work was carried out to determine whether ethanol adaptation ind...Stability assessme nt of observed tolerance phe no types is integral in un dersta nding stress adaptati on in food-borne pathogens.Therefore,the current work was carried out to determine whether ethanol adaptation induced by exposure to 5 percent ethanol for 60 min is a stable phenomenon in Salmonella enterica serovar Enteritidis.The capacity of Salmonella Enteritidis(S.Enteritidis)to maintain the acquired ethanol adaptation in the absenee of sublethal ethanol stress was investigated at 37℃,25℃ or 4℃ in Luria-Bertani broth and two types of meat juice.It was found that ethanol adaptation was completely reversed within 40 min at 37℃ or within 60 min at 25℃,but was stable at 4℃ for at least 48 h in the broth assay.Ethanol adaptation was retained in chicken juice during 60-min incubation at 25℃ or 48h incubation at 4℃.Moreover,exposure to pork juice stored at either 25℃ or 4℃ sigrdficantly(P<0.05)increased the ethanol toleranee of ethanol-adapted cells.Collectively,these fin dings suggest that ethanol adaptation stability in S.En teritidis under cold conditi ons and in meat juices should be take n into acco unt whe n con ducting a comprehensive risk analysis during food processing.展开更多
文摘目前宁波地区沙门氏菌对常用抗生素的耐受情况及主要毒力基因携带率的系统检测尚未见报道。本研究选取2006—2013年间宁波地区分离获得的121株沙门氏菌(共27个血清型),对其进行耐药谱检测,相关耐药基因及毒力基因筛查。结果显示:对12种常见抗生素的耐药率依次是:氨苄西林19.8%,四环素13.2%,强力霉素12.4%,复方新诺明11.6%,氯霉素8.7%,链霉素6.6%,妥布霉素3.3%,头孢曲松2.5%,环丙沙星0.8%,诺氟沙星0%,庆大霉素0%,阿米卡星0%。耐药基因携带率:blaTEM100%,blaPSE29.2%,blaCMY-24.2%,blaCTX8.3%,blaSHV0%,tet A 100%,tet B 100%,tet G 70.8%,tet C 20.8%,sul I 100%,sul II 100%,sul III 80%。毒力基因avr A、ssa Q、gip A、sod C1、mgt C的携带率均达100%,sop E 96.9%,ssi D 93.8%,spo B 93.8%,spv C 21.9%。上述结果表明:宁波地区沙门氏菌耐药情况比较严重,耐药基因与毒力基因携带率较高。本研究为宁波地区沙门氏菌疫情的防控提供数据支持。
基金supported by the National Key Research and Development Program of China(No.2019YFE0119700)the National Natural Science Foundation of China(No.32001797)the China Postdoctoral Science Foundation(No.2019M661516).
文摘Stability assessme nt of observed tolerance phe no types is integral in un dersta nding stress adaptati on in food-borne pathogens.Therefore,the current work was carried out to determine whether ethanol adaptation induced by exposure to 5 percent ethanol for 60 min is a stable phenomenon in Salmonella enterica serovar Enteritidis.The capacity of Salmonella Enteritidis(S.Enteritidis)to maintain the acquired ethanol adaptation in the absenee of sublethal ethanol stress was investigated at 37℃,25℃ or 4℃ in Luria-Bertani broth and two types of meat juice.It was found that ethanol adaptation was completely reversed within 40 min at 37℃ or within 60 min at 25℃,but was stable at 4℃ for at least 48 h in the broth assay.Ethanol adaptation was retained in chicken juice during 60-min incubation at 25℃ or 48h incubation at 4℃.Moreover,exposure to pork juice stored at either 25℃ or 4℃ sigrdficantly(P<0.05)increased the ethanol toleranee of ethanol-adapted cells.Collectively,these fin dings suggest that ethanol adaptation stability in S.En teritidis under cold conditi ons and in meat juices should be take n into acco unt whe n con ducting a comprehensive risk analysis during food processing.
