食物中毒样品中A(B)型肉毒梭菌的分离鉴定

目的 对食物中毒的臭豆腐样品进行肉毒梭菌的实验室检测及鉴定。方法 根据GB 4789.12-2016《食品安全国家标准 食品微生物学检验 肉毒梭菌及肉毒毒素检验》进行肉毒梭状芽胞杆菌的分离及肉毒毒素的分型。结果 通过小鼠致死实验,生理生化鉴定及肉毒毒素基因PCR鉴定,从臭豆腐样本中分离出含有肉毒毒素基因bont/A和bont/B,血清表型为A型的A(B)型肉毒梭状芽胞杆菌。结论 该食物中毒样品为A(B)型肉毒梭菌污染所致。

Isolation and identification of A(B)Clostridium botulinum from food poisoning samples

Objective To test and identify the Clostridium botulinum on stinky tofu samples which induced food poisoning. Methods Clostridium botulinum isolation and botulinum toxins classification were carried out according to the test standard of GB/T 4789.12-2016. Results A(B)Clostridium botulinum with boulinum neurotoxin type A and B,and serotype A(B)was isolated from the samples and was further identified by acute toxicity test on mice,physiological and biochemical identification and PCR identification. Conclusion The food poisoning stinky samples are contaminated by A(B)Clostridium botulinum.