摘要
[目的]了解浙江省某区市售海产品中副溶血性弧菌污染状况及耐药性,为防控副溶血性弧菌引起的食源性疾病提供基础数据。[方法]根据GB 4789.7-2013标准对海产品中副溶血性弧菌进行分离鉴定,利用实时荧光聚合酶链反应(PCR)法鉴定毒力基因,采用K-B法进行药敏试验。[结果]从210份样品中检出副溶血性弧菌阳性样本55份,检出率为26.19%,不同海产品种类检出率差异较大,腹足类和双壳类污染较为严重。分离所得的55株副溶血性弧菌均不含毒力基因tdh和trh,所有菌株均检出2种特异性基因tlh和toxR。大部分菌株对氨苄西林和阿莫西林耐药,耐药率均为96.36%。所有菌株对氨苄西林/舒巴坦、四环素、环丙沙星、左氧氟沙星、氧氟沙星、氯霉素完全敏感。[结论]市售海产品普遍存在副溶血性弧菌污染,分离菌株存在一定程度的耐药情况,应加强海产品副溶血性弧菌污染状况监测,规范养殖和临床抗生素使用。
[Objective]To understand the contamination and antimicrobial resistance of Vibrio parahaemolyticus in seafood sold in a place of Zhejiang Province,and to provide basic data for the prevention and control of food-borne diseases caused by V.parahaemolyticus.[Methods]V.parahaemolyticus was isolated and identified from seafood according to GB 4789.7—2013 method.The virulence genes were identified by real-time fluorescent PCR,and the antimicrobial sensitivity test was performed by Kirby-Bauer method.[Results]V.parahaemolyticus was isolated from 55 of 210 seafood samples.The detection rate was 26.19%,and the detection rates of different species were quite different.None of the 55 isolates contained virulence genes tdh and trh,while all isolates have species-specific genes tlh and toxR.Most isolates were resistant to ampicillin and amoxicillin,with the same antimicrobial resistance rate of 96.36%.All isolates were fully sensitive to ampicillin/sulbactam,tetracycline,ciprofloxacin,levofloxacin,loxacin and chloramphenicol.[Conclusion]V.parahaemolyticus contamination is common in sold seafood.The antimicrobial resistance of the isolates has reached a certain level.Monitoring of the pollution status of V.parahaemolyticus in seafood should be strengthened and the aquaculture and clinical use of antibiotics should be standardized.
作者
毛争争
陈欢
郑琼
贺力
陆欣
MAO Zheng-zheng;CHEN Huan;ZHENG Qiong;HE Li;LU Xin(Jiaojiang Center for Disease Control and Prevention,Taizhou,Zhejiang 318000,China)
出处
《上海预防医学》
CAS
2021年第6期500-502,513,共4页
Shanghai Journal of Preventive Medicine
基金
浙江省台州市椒江区科技计划项目(182038)。
关键词
副溶血性弧菌
海产品
毒力基因
耐药性
Vibrio parahaemolyticus
seafood
virulence gene
antimicrobial resistance
