应用脉冲场凝胶电泳技术对肠炎沙门菌食物中毒的溯源分析

目的对2016年莆田市某区一起细菌性食物中毒事件进行致病菌分离鉴定和溯源分析。方法将采集到的样品和标本进行细菌分离培养、生化鉴定及血清学分型,应用脉冲场凝胶电泳(PFGE)技术进行同源性分析,并对分离菌株进行毒力基因检测和药敏分析。结果共检出23株肠炎沙门菌,其中8株来源于留样食物,2株来源于厨师肛拭子,13株来源于患者肛拭子;所有菌株经BioNumerics软件聚类分析同源性为100%;所有菌株均携带沙门菌毒力基因invA,且具有相同的耐药谱。结论 PFGE技术有利于细菌性食物中毒的溯源分析。该起食物中毒事件是由携带肠炎沙门菌的厨师进行冷盘制作和水果拼盘过程中污染食物所引起。

Traceability analysis of Salmonella enteritidis caused food poisoning accident using pulsed field gel electrophoresis

Objective The purpose of this research was to isolate and identify the pathogenic bacterium which might cause the bacterial food poisoning accident in 2016 in Putian. The traceability analysis of the pathogenic bacterium was also emphatically investigated. Methods The bacteria in the collected samples were isolated, cultured, biochemical identified and serotyped. Pulsed field gel electrophoresis(PFGE)were used for the homology analysis of the isolated strains. Virulence gene detection and drug susceptibility analysis of the isolated strains were also applied. Results A total of 23 strains of Salmonella enteritidis were isolated, of which 8 strains were isolated from the retained food samples, 2 strains from the cooks and 13 strains from the patients. The result of cluster analysis using BioNumerics indicated that all of the strains were 100% homological. The virulence gene invA were detected in all these strains with the same drug-resistant spectrum. Conclusion This food poisoning accident was caused by Salmonella enteritidis which carried by the cooks to the food during the preparation of the cold cuts and the fresh fruit platter. PFGE were useful for the traceability analysis of bacterial caused food poisoning.