| 云南省文山州广南县吊浆粑食物中毒事件的病原学分析 |
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| 引用本文： | 周帼萍,梁泉,黄庭轩,杨祖顺,许燕,国译丹,李洪春,张练. 云南省文山州广南县吊浆粑食物中毒事件的病原学分析[J]. 中国食品卫生杂志, 2017, 29(1): 71-75 |
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| 作者姓名： | 周帼萍 梁泉 黄庭轩 杨祖顺 许燕 国译丹 李洪春 张练 |
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| 作者单位： | 武汉轻工大学生物与制药工程学院,湖北 武汉 430023,武汉轻工大学生物与制药工程学院,湖北 武汉 430023,武汉轻工大学生物与制药工程学院,湖北 武汉 430023,云南省疾病预防控制中心食品安全 与营养研究中心,云南 昆明 650022,云南省疾病预防控制中心食品安全 与营养研究中心,云南 昆明 650022,云南省疾病预防控制中心食品安全 与营养研究中心,云南 昆明 650022,云南省文山州疾病预防控制中心,云南 文山 663000,云南省文山州疾病预防控制中心,云南 文山 663000 |
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| 基金项目： | 云南省卫生科技计划项目(2014NS351) |
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| 摘 要： | 目的分析云南省文山州广南县一起吊浆粑食物中毒事件,鉴定引起中毒的致病因素。方法在流行病学调查的基础上,对采集的4份食物样品参照GB/T 4789.29—2003进行微生物常规培养,对其中分离的疑似目标菌株进行VITEK 2 COMPACT生化鉴定和16S rRNA序列比对,并对样品进行动物中毒试验,采用液相色谱-质谱联用方法对样品中的米酵菌酸进行定量分析。结果分离的3株食源性致病菌的16S rRNA序列比对和VITEK 2COMPACT生化鉴定结果均为唐菖蒲伯克霍尔德菌(Burkholderia gladioli),均可产毒使小鼠死亡,且样品中米酵菌酸含量超标,产毒量最高达9.67 mg/kg。结论该食物中毒事件是由唐菖蒲伯克霍尔德菌污染吊浆粑,产生大量米酵菌酸所致。从试验过程和结果分析,该菌株应为我国命名的椰毒假单胞菌酵米面亚种(Pseudomonas cocovenenans subsp.farinofermentans)。
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| 关 键 词： | 吊浆粑 食物中毒 唐菖蒲伯克霍尔德菌 毒素 米酵菌酸 椰毒假单胞菌酵米面亚种 食源性致病菌 云南 |
| 收稿时间： | 2016-11-04 |
Etiology analysis of an outbreak caused by fermented corn flour in Guangnan County, Wenshan City, Yunnan Province |
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| ZHOU Guo-ping,LIANG Quan,HUANG Ting-xuan,YANG Zu-shun,XU Yan,GUO Yi-dan,LI Hong-chun and ZHANG Lian. Etiology analysis of an outbreak caused by fermented corn flour in Guangnan County, Wenshan City, Yunnan Province[J]. Chinese Journal of Food Hygiene, 2017, 29(1): 71-75 |
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| Authors: | ZHOU Guo-ping LIANG Quan HUANG Ting-xuan YANG Zu-shun XU Yan GUO Yi-dan LI Hong-chun ZHANG Lian |
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| Affiliation: | School of Biological and Pharmaceutical Engineering,Wuhan Polytechnic University,Hubei Wuhan 430023,China,School of Biological and Pharmaceutical Engineering,Wuhan Polytechnic University,Hubei Wuhan 430023,China,School of Biological and Pharmaceutical Engineering,Wuhan Polytechnic University,Hubei Wuhan 430023,China,Yunnan Center of Disease Control and Prevention, Yunnan Kunming 650022, China,Yunnan Center of Disease Control and Prevention, Yunnan Kunming 650022, China,Yunnan Center of Disease Control and Prevention, Yunnan Kunming 650022, China,Wenshan Center of Disease Control and Prevention, Yunnan Wenshan 663000, China and Wenshan Center of Disease Control and Prevention, Yunnan Wenshan 663000, China |
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| Abstract: | The objective of this research was to analyze and identify the pathogens of an outbreak caused by consumption of sweet dumplings made by fermented corn flour in Guangnan County.Methods On the basis of epidemiological investigation, microbiological culture and biochemical analysis was performed on four collected food samples by VITEK 2 COMPACT according to GB/T 4789.29-2003. The suspected isolates were performed 16S rRNA sequence analysis. And the toxin was analyzed by high performance liquid chromatography-mass spectrometry (HPLC-MS).Results Both sequence analysis and biochemical analysis showed that all the three isolates were Burkholderia gladioli. And its toxin, bongkrekic acids, were detected in all samples, the highest toxicity was 9.67 mg/kg.Conclusion B.gladioli was the pathogen of this outbreak caused by fermented corn flour. It was called as Pseudomonas cocovenenans subsp. farinofermentans in China. |
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