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首页> 外文期刊>Journal of Veterinary Research >Toxinotyping and antimicrobial resistance of Clostridium perfringens isolated from processed chicken meat products
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Toxinotyping and antimicrobial resistance of Clostridium perfringens isolated from processed chicken meat products

机译：加工鸡肉产物中分离的蛋白质流产胶囊的毒素分型和抗微生物抗性

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Introduction: The toxinotyping and antimicrobial susceptibility of Clostridium perfringens strains isolated from processed chicken meat were determined. Material and Methods: Two hundred processed chicken meat samples from luncheon meats, nuggets, burgers, and sausages were screened for Clostridium perfringens by multiplex PCR assay for the presence of alpha (cpa), beta (cpb), epsilon (etx), iota (ia), and enterotoxin toxin (cpe) genes. The C. perfringens isolates were examined in vitro against eight antibiotics (streptomycin, amoxicillin, ampicillin, ciprofloxacin, lincomycin, cefotaxime, rifampicin, and trimethoprim-sulfamethoxazole) Results: An overall of 32 C. perfringens strains (16%) were isolated from 200 processed chicken meat samples tested. The prevalence of C. perfringens was significantly dependent on the type of toxin genes detected (P = 0.0), being the highest in sausages (32%), followed by luncheon meats (24%), burgers (6%), and nuggets (2%). C. perfringens type A was the most frequently present toxinotype (24/32; 75%), followed by type D (21.9 %) and type E (3.1%). Of the 32 C. perfringens strains tested, only 9 (28%) were enterotoxin gene carriers, with most representing type A (n = 6). C. perfringens strains differed in their resistance/susceptibility to commonly used antibiotics. Most of the strains tested were sensitive to ampicillin (97%) and amoxicillin (94%), with 100% of the strains being resistant to streptomycin and lincomycin. It is noteworthy that the nine isolates with enterotoxigenic potential had a higher resistance than the non-enterotoxigenic ones. Conclusion: The considerably high C. perfringens isolation rates from processed chicken meat samples and resistance to some of the commonly used antibiotics indicate a potential public health risk. Recent information about the isolation of enterotoxigenic C. perfringens type E from chicken sausage has been reported.
机译：介绍：测定了从加工鸡肉中分离的梭菌菌株的毒素分型和抗微生物敏感性。材料和方法：通过多重PCR测定筛选来自午餐肉，掘金，汉堡和香肠的鸡肉，块，汉堡和香肠，用于α（CPA），β（CPB），EPSILON（ETX），IOTα（ IA）和肠毒素毒素（CPE）基因。在体外，对八种抗生素（链霉素，阿莫西林，氨苄青霉素，环氟苯胺，林霉素，小霉素，小鸡，利福平和三甲双胍 - 磺胺甲氧唑）的结果：总共32℃下分离出32℃的总体分离（16％）。经过处理的鸡肉样品。 C.产强胶剂的患病率显着依赖于检测到的毒素基因的类型（p = 0.0），是香肠中最高（32％），其次是午餐肉（24％），汉堡（6％）和掘金（ 2％）。 C.完全型A型是最常存在的毒素（24/32; 75％），其次是D型（21.9％）和E型（3.1％）。在测试的32℃的pyp.urringens菌株中，仅9（28％）是肠毒素基因载体，大多数表示A型（n = 6）。 C.流浪栓菌株在其对常用抗生素的抵抗力/易感性中不同。测试的大多数菌株对氨苄青霉素（97％）和阿莫西林（94％）敏感，100％的菌株对链霉素和林霉素具有抗性。值得注意的是，九分离株具有肠毒素潜力的耐受性高于非肠毒素的潜力。结论：加工鸡肉样品的热包囊分离率相当高，对一些常用抗生素的抗性表示潜在的公共卫生风险。据报道，关于鸡肉香肠的分离的最新信息。

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