Epidemiological and genomic characterization of a rare foodborne outbreak caused by Bacillus paranthracis in Huzhou, China, 2024

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-05-14 DOI:10.1016/j.ijfoodmicro.2025.111265

Peng Zhang , Huimin Yao , Lei Ji , Fenfen Dong , Deshun Xu , Wei Yan

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Abstract

Bacillus paranthracis belongs to Bacillus cereus group, Gram-positive and spore-forming bacteria, has the potential to induce foodborne diseases. However, globally reported outbreaks caused by B. paranthracis remain exceptionally rare and the genomic characteristics of outbreak isolates are seldom characterized. We applied epidemiological and genomic investigation to understand the cause of a foodborne outbreak in Huzhou, China, in 2024. Real-time fluorescent quantitative PCR was used for scanning the potential infectious agents, and 10 B. paranthracis isolates were identified, including 4 from patient samples and 6 from food samples. Epidemiological and genomics investigations showed that the B. paranthracis isolate of ST26 from uncooked rice was responsible for this outbreak. Genomic analysis indicated that the 8 strains of ST26 associated with the outbreak had high consistency in drug susceptibility phenotypes, antimicrobial resistance genes, virulence genes, and had very minimal genetic difference. This study underscores that need to implement systematic surveillance of B. paranthracis infections to safeguard public health.

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2024年湖州一起罕见食源性副嗜血杆菌暴发流行病学及基因组特征分析

副嗜血杆菌属蜡样芽孢杆菌属革兰氏阳性芽孢菌，具有诱发食源性疾病的潜力。然而，全球报告的由副嗜血杆菌引起的暴发仍然非常罕见，暴发分离株的基因组特征很少被描述。我们应用流行病学和基因组学调查来了解2024年中国湖州食源性暴发的原因。采用实时荧光定量PCR技术对潜在感染源进行扫描，鉴定出10株副嗜血杆菌，其中4株来自患者标本，6株来自食品标本。流行病学和基因组学调查表明，从生米饭中分离出的ST26副嗜血杆菌是这次暴发的原因。基因组分析表明，与此次暴发相关的8株ST26在药敏表型、耐药基因、毒力基因上具有高度一致性，遗传差异极小。本研究强调有必要实施系统的副嗜血杆菌感染监测，以保障公众健康。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.