生猪肉中沙门氏菌的分离与鉴定

Separation and identification of Salmonella in raw pork

中文关键词:  沙门氏菌  生猪肉  生理生化  16S rDNA

英文关键词:Salmonella  raw pork  physiology and biochemistry  16S rDNA

中文摘要:

      目的 建立一套高效的沙门氏菌分离和鉴定方法, 同时对本地区生猪肉中沙门氏菌的污染情况做初步评估。方法 分别从本地区屠宰场、农贸市场和超市各采集10份生猪肉样品, 共计30份。然后对采集的样品进行选择性培养, 初步筛选疑似菌株, 通过对疑似菌株进一步进行生理生化鉴定、16S rDNA基因序列的比对并构建系统发育树, 最终确认沙门氏菌。结果 研究表明在采集的30份样品中共获得1株疑似菌株, 并通过一系列试验鉴定为沙门氏菌, 同时表明该地区生猪肉中沙门氏菌的检出率为3.3 %。结论 该研究为丰富沙门氏菌数据库资料和流行病学的研究提供一定的理论依据, 同时为进一步对该地区肉及肉制品中沙门氏菌的风险评估奠定基础。

英文摘要:

      Objective To establish a set of effective isolation and identification methods for Salmonella, and make a preliminary assessment for Salmonella contamination of the raw pork in the local area. Methods A total of 30 samples were collected from raw pork in slaughterhouses, farmers’ markets and supermarkets. Then samples were selectively cultured, and suspicious strains were preliminarily screened. Suspicious strains were further analyzed and confirmed by physiological and biochemical identification, 16S rDNA sequence alignment, and phylogenetic tree was built for clustering analysis. Results The results showed that 1 suspicious strain was isolated and identified as Salmonella by series of tests. The detection rate of Salmonella was 3.3% in the 30 samples collected in local area. Conclusion The research provided certain theoretical basis for the enrichment of Salmonella database and epidemiological studies, and laid a foundation for further risk assessment of Salmonella in local area.