Enterotoxin detection and antimicrobial resistance analysis of Staphylococcus aureus in raw and cooked meat and dairy products in Wuhan
10.3969/j.issn.1006-2483.2024.05.034
- VernacularTitle:武汉市生熟肉及乳制品中金黄色葡萄球菌及其肠毒素和耐药性检测分析
- Author:
Yanwei LI
1
;
Yingchun ZENG
1
;
Jun LI
1
;
Yan PENG
2
;
Wei ZOU
1
;
Lin YAN
3
;
Bo YU
1
;
Yan PENG
1
Author Information
1. Hubei Province Center for Disease Control and Prevention,Wuhan,Hubei 430079,China
2. Hubei Province Center for Disease Control and Prevention,Wuhan,Hubei 430079,Chinat
3. China National Center for Food Safety Risk Assessment,Beijing 100022,China
- Publication Type:Journal Article
- Keywords:
Food;
Staphylococcus aureus;
Contamination rate;
Enterotoxin;
Antimicrobial resistance
- From:
Journal of Public Health and Preventive Medicine
2024;35(5):142-145
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate the current situation of Staphylococcus aureus contamination in raw and cooked meat and dairy products in Wuhan, and analyze the enterotoxins production and antimicrobial resistance of isolated bacterial strains. Methods The detection of Staphylococcus aureus was performed according to GB4789.10-2016 National Food Safety Standard. Staphylococcus aureus enterotoxin (SE) PCR kit and ELISA were used for SEA-E type detection. Broth dilution and PCR method were used for drug sensitivity test. Results A total of 13 strains of Staphylococcus aureus were isolated from 202 samples, and the isolation rate of Staphylococcus aureus in the raw and cooked meat and dairy products was 6.43%. The detection rate of Staphylococcus aureus was 9.82% (11/112) in raw meat, and 4% (2/50) in cooked meat products. There was no detection in dairy products. Of the 13 isolated strains, 6 strains were found to have enterotoxins, with a toxin production rate of 46.15% (6/13). Among the 6 strains of enterotoxin producing Staphylococcus aureus, 4 strains were classified as type A, C, D, and AB, respectively. The isolated strains were generally resistant to tetracycline and sulfonamide drugs, and the detection rate of resistant genes was more than 60%. The resistance rate to penicillin and erythromycin exceeded 50%, and the dominant resistance spectrum was the detection of 3 strains of single-resistant (PEN) Staphylococcus aureus (25.08%, 3/13), followed by 2 strains of five-fold resistance (PEN-ERY-CLI-SXT-GEN), and double resistance Staphylococcus aureus (PEN-ERY) (15.38%, 2/13). Genetic testing was consistent with phenotypic testing. Conclusion In 2020, there was a certain degree of contamination of Staphylococcus aureus in raw and cooked meat products in Wuhan, with 13 isolated strains and 6 strains producing enterotoxins. It is necessary to remain vigilant about the potential food risks of raw and cooked meat products, and strengthen the supervision of the safety risks of raw and cooked meat products.
