淮安市233份畜禽肉及152份淡水龙虾中致病菌分布状况及耐药性分析

目的 了解淮安市生畜禽肉和即食性淡水龙虾中致病菌的污染状况以及相关菌株的耐药性,为食源性疾病预防工作提供依据。方法 依据国家食品微生物检测标准检测233份生畜禽肉和152份即食性淡水龙虾产品中的致病菌,然后测定相关致病菌的耐药性。结果 生畜禽肉中致病菌检出率为21.03%(49/233),即食性淡水龙虾产品中致病菌检出率为3.95%(6/152)。分离到的致病菌包括沙门氏菌(32株)、金黄色葡萄球菌(19株),单增李斯特菌(5株)和副溶血弧菌(4株)。沙门氏菌和金黄色葡萄球菌分离株的耐药情况严重。其中,沙门氏菌分离株主要对氨苄西林和萘啶酸具有耐药性,分别为78.13%和81.25%;金黄色葡萄球菌分离株则对红霉素(94.74%)、甲氧苄氨嘧啶/磺胺甲噁唑(84.21%)和克林霉素(63.16%)具有较强的耐药性。结论 淮安市生畜禽肉和即食性淡水龙虾中致病菌污染严重,且沙门氏菌和金黄色葡萄球菌耐药性严重。相关部门应该加强市场监督并建立食品致病菌持续监测机制,预防食源性疾病的暴发。

Pathogens and their drug resistance in 233 samples of raw meat and 152 samples of freshwater crayfish,Huaian

Objective To find out the contamination with food-borne pathogenic bacteria of raw meat and freshwater crayfish in Huaian,and to understand the drug resistance of the pathogens,so as to provide the scientific basis for prevention of food-borne disease. Methods Pathogenic bacteria of 233 raw meat and 152 freshwater crayfish products were detected according to national food microbiological testing standards,then the antimicrobial resistance of related pathogens was also determined. Results A total of 49 raw meat samples were tested with a positive rate of 21.03% (49/233),and the positive rate of freshwater crayfish was 3.95% (6/152). The food-borne pathogenic bacteria included 32 strains of salmonella,18 strains of staphylococcus aureus,5 strains of listeria monocytogenes and 4 strains of vibrio parahaemolyticus. The drug resistance of salmonella and staphylococcus aureus isolates was severe. Salmonella isolated strains were mainly resistant to ampicillin and nalidixic acid,accounting for 78.13% and 81.25%,respectively. Staphylococcus aureus isolates showed highest resistance to erythromycin (94.74%),followed by trimethoprim/sulfamethoxazole (84.21%) and clindamycin (63.16%). Conclusion The contamination with food-borne pathogenic bacteria of raw meat and freshwater crayfish in Huaian is serious,furthermore,salmonella and staphylococcus aureus show high drug resistance,so that relevant departments should strengthen the supervision and establish a continuing monitoring mechanism of food pathogenic bacteria to prevent food-borne disease outbreaks.