云南部分地区熟肉制品中食源性致病菌的污染情况及耐药性分析

Contamination and drug resistance analysis of food-borne pathogens in cooked meat products in parts of Yunnan province

中文关键词:  食品安全  熟肉制品  致病菌  耐药性

英文关键词:food safety  cooked meat products  pathogenic bacteria  drug resistance

中文摘要:

      目的 了解云南省部分地区熟肉制品中食源性致病菌的污染情况及致病菌的耐药情况。方法 在云南省部分地区采集熟肉制品共115件, 按照国标法对熟肉中的金黄色葡萄球菌、沙门氏菌、大肠埃希氏菌O157: H7和致泻大肠埃希氏菌进行分离鉴定, 利用微量肉汤稀释法对金黄色葡萄球菌进行12种抗生素的药敏试验。结果 云南省部分地州的熟肉制品中存在不同程度的污染, 金黄色葡萄球菌污染最严重(19/115, 16.5%), 沙门氏菌次之(1/115, 0.8%), 大肠埃希氏菌O157:H7和致泻大肠埃希氏菌未检出。19株金黄色葡萄球菌药敏实验分析得出多重耐药率为21.1%。所有菌株对达托霉素敏感, 对其余的抗生素都有不同程度的耐药, 主要以耐青霉素(100%)和红霉素(68.4%)为主, 沙门氏菌SM-054对6种抗生素耐药, 耐药情况较严重。结论 根据熟肉样品来源的不同, 检出率也存在差异, 夏季的农贸市场和饭馆中金黄色葡萄球菌的污染情况较严重, 应采取有效的监管措施, 同时加强管理抗生素的使用, 确保熟肉制品的质量和安全性。

英文摘要:

      Objective To understand the contamination and drug resistance of foodborne pathogens in cooked meat products in parts of Yunnan province. Methods A total of 115 pieces of cooked meat products were collected in parts of Yunnan Province, and Staphylococcus aureus, Salmonella, Escherichia coli O157: H7 and Diarrhoeal Escherichia coli were isolated and identified in cooked meat according to the national standard method. The antimicrobial susceptibility test of 12 antibiotics against Staphylococcus aureus was carried out by microbroth dilution method. Results There are varying degrees of contamination in cooked meat products in some prefectures in Yunnan province, among which Staphylococcus aureus contamination was the most serious (19/115, 16.5%), followed by Salmonella (1/115, 0.8%), Escherichia coli O157:H7 and Escherichia coli were not detected. The drug susceptibility test analysis of 19 strains of Staphylococcus aureus showed that the multi-drug resistance rate was 21.1%. All strains were sensitive to daptomycin, and had varying degrees of resistance to other antibiotics, mainly resistant to penicillin (100%) and erythromycin (68.4%), and Salmonella SM-054 was resistant to 6 kinds of antibiotics, the drug resistance was more serious. Conclusion Depending on the source of cooked meat samples, the detection rate is also different. In summer, the contamination of Staphylococcus aureus in farmer's markets and restaurants is serious. It should be taken the effective regulatory measures and strengthened management of the use of antibiotics to ensure the quality and safety of cooked meat products.