Etiological characteristics and whole genome sequence analysis of Clostridium perfringens causing a food poisoning outbreak
10.3760/cma.j.cn112150-20240419-00325
- VernacularTitle:导致一起食物中毒的产气荚膜梭菌的病原学特征和全基因组序列分析
- Author:
Ying YI
1
;
Kai GUO
;
Hua XIAO
;
Tong ZHOU
;
Yi ZHANG
;
Xiaolin LIU
Author Information
1. 青岛市疾病预防控制中心细菌性疾病检验所 青岛市预防医学研究院，青岛 266032
- Keywords:
Clostridium perfringens;
Food poisoning;
Pulsed field gel electrophoresis;
Whole genome sequence analysis
- From:
Chinese Journal of Preventive Medicine
2024;58(11):1789-1795
- CountryChina
- Language:Chinese
-
Abstract:
This study investigated the etiological characteristics and whole genome sequencing of clostridium perfringens (CP) from a food poisoning outbreak. Multiplex real-time PCR was employed to screen pathogens in collected samples. Based on the preliminary screening results, the isolation, cultivation, and identification of suspected pathogenic CP bacteria were performed. The nucleic acid tests were conducted for CP-related virulence genes on CP isolates, anal swab specimens and food samples. The molecular typing of CP isolates was analyzed by using pulsed-field gel electrophoresis (PFGE). A phylogenetic tree was established to analyze nucleotide and amino acid homology after sequencing the PLC gene. The whole genome sequencing and gene annotation on the representative strain QD2022FB4-CP4 were performed to explore its drug resistance, toxin genes and biological characteristics. The analysis revealed that the food poisoning was triggered by F-type Clostridium perfringens, which infected the consumers by contaminating‘roujiamo’ sandwiches. The whole genome sequencing of the strain QD2022FB4-CP found that it had active metabolic processes, multiple virulence genes and multidrug resistance characteristics.
