阿斯旺省生肉制品和加工肉制品中大肠杆菌O157:H7的毒力基因检测

M. Karmi
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引用次数: 3

摘要

对消费者来说,肉类及其制品是最致命的大肠杆菌O157:H7的常见来源。因此,本研究旨在检测生肉制品和加工肉制品中是否存在大肠杆菌O157:H7,并确定分离株的血清型和部分毒力基因。2017年,从阿斯旺省的不同商店共获得了200份生肉和加工肉及肉制品样品,包括肉末、汉堡、香肠、炸肉饼、熟汉堡、熟香肠、熟炸肉饼、熟午餐和熟沙维尔马(各20份)。对样本进行O157: h7e大肠杆菌的细菌学检查,对其进行血清学和遗传学鉴定,以确定和检测stx1、stx2、hlyA和eaeA等毒力基因。大肠杆菌O157:H7与其他大肠杆菌血清型的患病率分别为14.3%和85.7%。在生肉中,非O157:H7大肠杆菌和O157:H7大肠杆菌的总比例分别为27%和4%,而在加工肉类中,非O157:H7大肠杆菌的总比例分别为8%和1%。在生肉中检出的大肠杆菌O157:H7和非O157:H7大肠杆菌数量高于加工肉品。反过来,生肉和肉制品仍然威胁着人类健康,因为它们含有致病性和人畜共患病的大肠杆菌;肉类工厂和市场应执行卫生和良好生产规范。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Escherichia coli O157:H7 in Raw and Processed Meat with Virulence Genes Detection in Aswan Governorate
Meat and its products are a common source for the most virulent Escherichia  coli O157:H7 for consumers.  Hence, this study aimed to detect the presence of E. coli O157:H7 in raw and processed meat and to determine serotypes and some virulence genes of the recovered isolates. A total of 200 samples of raw and processed meat and meat products including minced meat, burger, sausage, kofta, cooked burger, cooked sausage, cooked kofta, cooked luncheon and cooked shawerma (20 of each) were obtained from different shops in Aswan Governorate during 2017. The samples were examined bacteriologically for E. coli O157:H7which were characterized serologically and genetically for the confirmation and detection of some virulence genes including stx1, stx2, hlyA and eaeA. Prevalence of E. coli O157:H7 versus other E. coli serotypes were 14.3% Vs 85.7%. The overall percentage of non-O157:H7 E. coli to E. coli O157:H7 in raw meat were 27% to 4% while in processed meat were 8% Vs 1%, respectively. E. coli O157:H7 and non-O157:H7 E. coli were more detected in raw meat than processed ones. Raw meat and meat products still threaten human health via harboring pathogenic and zoonotic E. coli, in turn; hygienic and good manufacturing practices should be enforced in meat factories and markets.
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