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目的对一起多血清型副溶血性弧菌引起的食物中毒病原菌进行毒力基因和分子分型研究。方法按照GB/T4789-2008食品卫生微生物学检验方法对事件中可疑样品进行病原菌分离鉴定,对检出的副溶血性弧菌(Vibrio parahaemolyticus,VP)做血清分型;采用实时荧光PCR检测分离菌株的毒力基因,并用脉冲场凝胶电泳技术(PFGE)进行分子分型。结果共检出12株VP(8株来自患者粪便、4株来自剩余食物)。12株VP经毒力基因检测,tdh阳性检出9株,其中一株来自剩余食物,其余均为患者粪便中分离;trh毒力基因均为阴性;经PFGE分型12株VP分为6个PFGE带型,聚类分析相似性百分比为66.8%~100%。结论该起食物中毒是由多血清型别VP引起的,其中O3∶K6型VP污染的凉拌海蜇是引起本次食物中毒的重要原因食品。PFGE分型技术适用于多血清型副溶血性弧菌引起的食物中毒事件的调查。
Objective To study the virulence genes and molecular typing of food poisoning pathogens caused by multi-serotype Vibrio parahaemolyticus. Methods According to GB / T4789-2008 method of food hygiene microbiology, the suspicious samples were isolated and identified by pathogenic bacteria. Serum type of Vibrio parahaemolyticus (VP) was detected. Real-time PCR was used to detect the isolates Of virulence genes, and the use of pulsed-field gel electrophoresis (PFGE) molecular typing. Results A total of 12 VPs (8 from the patient’s stool and 4 from the remaining food) were detected. Twelve VP strains were detected by virulence genes. Nine strains were detected by tdh, one was from the remaining food and the rest were isolated from the feces of the patients. The virulence genes of trh were all negative. The percentages of PFGE bands and cluster analysis were 66.8% -100%. Conclusion The food poisoning is caused by serotypes VP. Cold jellyfish contaminated by O3: K6 VP is the most important cause of this food poisoning. PFGE typing technique is suitable for the investigation of food poisoning caused by Vibrio parahaemolyticus.