北京市朝阳区食物中毒相关金黄色葡萄球菌病原学分析

Etiological analysis of Staphylococcus aureus associated with food poisoning in Chaoyang district of Beijing

中文关键词:  食物中毒  金黄色葡萄球菌  耐药  毒力基因  脉冲场凝胶电泳

英文关键词:food poisoning  Staphylococcus aureus  drug resistance  virulent gene  pulse field gel electrophoresis

中文摘要:

      目的 了解2017年北京市朝阳区11株食物中毒相关金黄色葡萄球耐药性、耐药基因、毒力基因及分子分型。方法 依据GB 4789.10-2016对甲、乙饭店留样食品、餐具及厨师手涂抹样品进行金黄色葡萄球菌分离鉴定; 荧光定量PCR法检测耐药基因mecA、vanA与毒力基因sea、seb、sec、sed、see; 纸片法与微量肉汤稀释法进行药物敏感性试验; 脉冲场凝胶电泳(pulsed field gel electrophoresis, PFGE)进行溯源分析。结果 甲、乙饭店留样食品、餐具涂抹及厨师手涂抹样品共检出11株金黄色葡萄球菌。耐药基因mecA、vanA与毒力基因sea、seb、sec、sed、see均未检出。检出菌株对青霉素100%耐药, 四环素、氯霉素耐药率分别为27.3%、9.09%, 未发现耐甲氧西林金黄色葡萄球菌株。PFGE分型显示, 甲饭店餐具涂抹菌株、手涂抹菌株及乙饭店所有菌株可为3种带型。结论 甲乙饭店分别为两起由金黄色葡萄球菌引起的食物中毒事件, 皆为携带菌株的厨师污染餐具及食品引起, 菌株具有较高耐药性。

英文摘要:

      Objective To understand the drug resistance, drug resistant gene, virulent gene and molecular typing of 11 food poisoning-related Staphylococcus aureus in Chaoyang district of Beijing in 2017. Methods The samples of residue food, tablewares and food processing staff’s hands from restaurant A and B were collected for the isolation and identification of Staphylococcus aureus according to GB 4789.10-2016. The drug resistant genes mecA、vanA and virulent genes sea、seb、sec、sed、see were detected by real-time PCR. The drug sensitivity was tested by using K-B assay and broth microdilution according to the clinical and laboratory standard institute (CLSI). Pulse field gel electrophoresis (PFGE) was applied to the source-tracking of this food poisoning accident. Results Eleven strains of Staphylococcus aureus were detected in the samples of residue food, tablewares and food processing staff’s hands in restaurant A and B. The drug resistant genes mecA、vanA and virulent genes sea、seb、sec、sed、see were not detected. The resistant rate to penicillin was 100%, tetracycline and chloramphenicol were 27.3% and 9.09%. Methicillin-resistant Staphylococcus aureus was not found. PFGE typing results revealed that the strains isolated from tableware’s in restaurants A, food processing staff’s hands in restaurants A and all strains isolated from restaurants B were grouped into 3 groups. Conclusion The food poisoning in restaurants A and B were caused by different Staphylococcus aureus which carried by food processing staff contaminated tablewares and food. Those strains showed higher drug resistance.