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目的查明食物中毒致病菌,分析菌株间的亲缘关系与毒力,为食物中毒诊断提供依据。方法致病菌分离采用国家标准和文献方法;金黄色葡萄球菌鉴定采用仪器法;同源性分析采用脉冲肠凝胶电泳法;肠毒素检测采用PCR法;药敏试验采用VITEK 2 Compact法。结果从22份标本中检出12株金黄色葡萄球菌,阳性检出率为54.55%;检出SEa、SEb、SEd、SEe传统肠毒素基因4种和SEh、SEj新型肠毒素基因2种;食品株与患者株金黄色葡萄球菌的脉冲肠凝胶电泳带型一致,具有高度同源性;菌株对大多数常用抗生素敏感。结论本起食物中毒由金黄色葡萄球菌及其肠毒素污染鸡肉卷所致;菌株携带多种肠毒素基因,致病性较强;鸡肉卷与患者检出的金黄色葡萄球菌脉冲肠凝胶电泳显示其来源为同一克隆群,从分子生物学上证明了食物中毒病原菌的相关性。
Objective To identify pathogens causing food poisoning, analyze the genetic relationship and virulence among strains, and provide the basis for the diagnosis of food poisoning. Methods The pathogenic bacteria were isolated by using national standards and literature methods. Staphylococcus aureus was identified by instrumental method. Homology analysis was performed by enteric-coated gel electrophoresis. Enterotoxin was detected by PCR. V susceptibility test was performed by VITEK 2 Compact method. Results Staphylococcus aureus was detected in 22 samples and the positive rate was 54.55%. Four kinds of traditional enterotoxin genes (SEa, SEb, SEd and SEe) and two novel SEh and SEj enterotoxin genes Strains of Staphylococcus aureus were identical to those of the patient strain Staphylococcus aureus, and were highly sensitive to most commonly used antibiotics. Conclusion The food poisoning caused by Staphylococcus aureus and its enterotoxin contamination of chicken rolls caused by strains carrying a variety of enterotoxin genes, pathogenicity; chicken roll and patients were detected by Staphylococcus aureus pulsed gut gel electrophoresis Show that the source for the same clonal group, from the molecular biology to prove the relevance of food poisoning pathogens.