意大利手工制作的动物源性食品中抗菌性和潜在致病性大肠埃希菌的出现和基因组特征描述

IF 16.4 1区 化学 Q1 CHEMISTRY, MULTIDISCIPLINARY
C. Crippa, A. De Cesare, A. Lucchi, Antonio Parisi, G. Manfreda, F. Pasquali
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引用次数: 0

摘要

大肠埃希菌可携带大量毒力基因和抗菌药耐药性(AMR)基因,这些基因可在人类胃肠道微生物区系中交换,从而对公共健康构成威胁。在这项研究中,研究人员调查了六批手工制作的软奶酪和经过 6 个月成熟的发酵干香肠,以评估大肠杆菌的发生、系统发育和基因组特征(AMR、毒力和动员组)。通过全基因组测序,分别从腊肠和奶酪食品链中分离出的 30 株和 3 株菌株被确认为大肠杆菌。在包括不同批次或加工阶段的菌株小群中,单核苷酸多态性差异的累积,加上血清型和系统群的高度多样性,表明不同设施中存在不同的污染现象。共有 8 个分离株携带质粒介导的抗性基因,其中 1 个奶酪菌株携带 IncQ1 质粒,该质粒携带大环内酯类 [mph(B)]、磺胺类(sul1、sul2)、三甲氧苄啶(dfrA1)和氨基糖苷类 [aph(3'')-Ib 和 aph(6)-Id]的 AMR 决定簇。我们还报告了粘附、定植、铁吸收和毒素、假定的 ColV 阳性铁吸收系统 sit、iro 或 iuc(8 种萨拉米香肠和 2 种奶酪)、质粒编码的溶血素操作子 hlyABCD(1 种萨拉米香肠)以及潜在的非典型肠致病性大肠杆菌(3 种萨拉米香肠环境)等一系列毒力相关基因。总之,我们的研究结果强调了对手工食物链中的大肠杆菌进行常规监测以防止 AMR 和致病性传播的重要性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Occurrence and genomic characterization of antimicrobial-resistant and potential pathogenic Escherichia coli from Italian artisanal food productions of animal origin
Escherichia coli can harbor a broad repertoire of virulence and antimicrobial resistance (AMR) genes, which can be exchanged across the human gastrointestinal microflora, thus posing a public health risk. In this study, six batches of artisanal soft cheese and a 6-month ripened fermented dried sausage were investigated to assess the occurrence, phylogeny, and genomic traits (AMR, virulence, and mobilome) of E. coli. Thirty and three strains isolated from salami and cheese food chains, respectively, were confirmed as E. coli by whole genome sequencing. The accumulation of single nucleotide polymorphism differences within small clusters of strains encompassing batches or processing stages, combined with high serotype and phylogroup diversity, suggested the occurrence of different contamination phenomena among the facilities. A total of eight isolates harbored plasmid-mediated resistance genes, including one cheese strain that carried an IncQ1 plasmid carrying AMR determinants to macrolides [mph(B)], sulfonamides (sul1, sul2), trimethoprim (dfrA1), and aminoglycosides [aph(3'')-Ib and aph(6)-Id]. A pool of virulence-associated genes in the class of adhesion, colonization, iron uptake, and toxins, putative ColV-positive iron uptake systems sit, iro, or iuc (eight salami and two cheese), plasmid-encoded hemolysin operon hlyABCD (one salami), and potential atypical enteropathogenic E. coli (three salami environment) were reported. Overall, our findings underscore the importance of routine surveillance of E. coli in the artisanal food chain to prevent the dissemination of AMR and virulence.
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来源期刊
Accounts of Chemical Research
Accounts of Chemical Research 化学-化学综合
CiteScore
31.40
自引率
1.10%
发文量
312
审稿时长
2 months
期刊介绍: Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance. Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.
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