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目的了解食品中金黄色葡萄球菌污染状况、产肠毒素特性及耐药性,为制定HACCP(Hazard Analysis andCritical Control Point,危害分析与关键控制点)防止由金黄色葡萄球菌引起的食源性疾病及临床用药提供依据。方法从各大商场超市、农贸市场、酒店饭店等销售的食品中随机采集6类不同品种食品共361份,按照GB/T 4789.10-2008的方法进行金黄色葡萄球菌检测,并对检出的金黄色葡萄球菌阳性菌株进行产肠毒素检验及药敏试验。结果 361份样品共检出金黄色葡萄球菌22株,检出率6.09%,其中豆制品检出率最高(30.0%),其次为凉拌食品(10.4%),膨化食品及婴幼儿食品未检出。采自农贸市场的食品金黄色葡萄球菌检出率最高(11.1%)。由于资源有限,只对其中13株阳性菌株检测肠毒素,6株检出肠毒素,产毒力为46.15%;6株含肠毒素金黄色葡萄球菌对苯唑西林、青霉素G、阿莫西林、红霉素、阿奇霉素产生耐药性,表现出多种耐药谱。结论食品中金黄色葡萄球菌有一定的污染,尤其在豆制品、凉拌食品中比较严重;食源性金黄色葡萄球菌产肠毒素能力较强;食品中金黄色葡萄球菌对多种药物耐药,临床治疗应建立在体外药敏试验基础上,有针对性选择抗菌药物。
Objective To understand the status of Staphylococcus aureus contamination in foodstuffs and the characteristics of enterotoxigenic and drug resistance. In order to develop a foodborne disease caused by Staphylococcus aureus (HACCP) and establish a HACCP (Hazard Analysis and Critical Control Point) Clinical medication to provide the basis. Methods A total of 361 samples of 6 different varieties of food were randomly collected from the foodstuffs sold in supermarkets, farmers’ markets, hotels and restaurants in the major markets, and Staphylococcus aureus was tested according to the method of GB / T 4789.10-2008. Staphylococcus aureus positive strains for enterotoxin testing and drug susceptibility testing. Results Staphylococcus aureus was detected in 361 samples with a detection rate of 6.09%. Among them, the detection rate of soy products was the highest (30.0%), followed by cold food (10.4%), and puffed food and infant food were not detected . The highest detection rate of foodstuffs Staphylococcus aureus collected from farmer’s market (11.1%). Due to limited resources, only 13 positive strains were detected for enterotoxins and 6 strains were detected for enterotoxigenicity with a 46.15% toxin producing capacity. Six strains of enterotoxigenic Staphylococcus aureus were susceptible to oxacillin, penicillin G, amoxicillin, Erythromycin, azithromycin resistance, showing a variety of drug resistance spectrum. Conclusion Staphylococcus aureus in food has some pollution, especially in soy products and cold food; food-borne Staphylococcus aureus is more capable of producing enterotoxins; Staphylococcus aureus in food is resistant to many kinds of drugs, Clinical treatment should be based on in vitro susceptibility testing, targeted selection of antimicrobial agents.