中国新疆动物源性食物链中鼠伤寒沙门菌的多细胞行为和基因组特征：表型抗性、生物膜形成和序列类型

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-05-21 DOI:10.1016/j.foodres.2025.116698

Yongchao Li , Yingyu Liu , Baili Zheng , Chenyu Zhang , Yuxuan Cai , Yaling Cheng , Jinquan Wang

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引用次数: 0

摘要

鼠伤寒沙门氏菌是一种全球重要的食源性病原体，可引起牲畜和家禽疾病，可通过受污染的食物导致人类感染和死亡。在本研究中，我们调查了鼠伤寒沙门菌在中国新疆动物源性食物链中的流行情况。5075份样本中，沙门氏菌检出率为8.26%（419/5075）。其中鼠伤寒沙门菌占27.21%（114/419）。表型分析显示耐药性显著：82.46%（94/114）的菌株出现多药耐药（MDR），其中对阿莫西林/克拉维酸、氨苄西林和四环素的耐药率较高。刚果红平板检测显示62.28%（71/114）的菌株表现出多细胞行为（RDAR形态）。生物成膜试验表明，96.49%（110/114）的菌株具有生物成膜能力，其中18.18%（20/110）的菌株具有强生物成膜能力。值得注意的是，表现出多细胞行为的菌株表现出增强的生物膜形成，生物膜能力与抗生素耐药表型正相关。对40株代表性菌株进行全基因组测序，鉴定出4种序列类型（ST19、ST34、ST99、ST128），其中以ST34最占优势。ST34菌株仅来源于牛和羊，而ST19、ST99和ST128菌株分别来源于鹅和鸽子。抗性基因分析显示，携带抗性基因的菌株表现出更强的抗性表型，而ST99和ST128菌株缺乏可检测到的抗性基因。质粒R64、R478和pKPC_CAV1321分别在牛和羊源毒株中鉴定，而pSLT-BT和pSPCV质粒在鹅和鸽子源毒株中鉴定。泛基因组分析和系统发育重建表明，ST19和ST128的进化关系更为密切。本研究全面了解了新疆动物源性食物链中鼠伤寒沙门菌的流行情况、表型特征和基因组多样性。我们的研究结果有助于制定区域特异性病原体控制策略，加强公共卫生安全和消费者保护

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Multicellular behavior and genomic characterization of Salmonella Typhimurium in animal-derived food chains in Xinjiang, China: Phenotypic resistance, biofilm formation, and sequence types

Salmonella Typhimurium Is a globally significant foodborne pathogen that causes diseases in livestock and poultry, which can lead to human infections and fatalities through contaminated food. In this study, we investigated the prevalence of Salmonella Typhimurium in the animal-derived food chain in Xinjiang, China. Among 5075 samples, the detection rate of Salmonella was 8.26 % (419/5075). Of these isolates, 27.21 % (114/419) were identified as Salmonella Typhimurium. Phenotypic analysis revealed significant antibiotic resistance: 82.46 % (94/114) of the strains exhibited multidrug resistance (MDR), with high resistance rates to amoxicillin / clavulanic acid, ampicillin, and tetracycline. Congo red plate assays demonstrated that 62.28 % (71/114) of the strains exhibited multicellular behavior (RDAR morphotype). Biofilm formation assays indicated that 96.49 % (110/114) of the strains possessed biofilm-forming capabilities, with 18.18 % (20/110) showing strong biofilm formation. Notably, strains displaying multicellular behavior exhibited enhanced biofilm formation, and biofilm capability was positively correlated with antibiotic resistance phenotypes. Whole-genome sequencing of 40 representative strains identified four sequence types (ST19, ST34, ST99, ST128), with ST34 being the most predominant. Distinct host preferences were observed: ST34 strains originated exclusively from cattle and sheep, while ST19, ST99, and ST128 strains were isolated from geese and pigeons. Resistance gene profiling revealed that strains harboring resistance genes exhibited stronger resistance phenotypes, while ST99 and ST128 strains lacked detectable resistance genes. Plasmids R64, R478, and pKPC_CAV1321 were identified in cattle- and sheep-derived strains, whereas pSLT-BT and pSPCV plasmids were predicted in strains from geese and pigeons. Pan-genome analysis and phylogenetic reconstruction demonstrated distinct genetic clustering among ST types, with ST19 and ST128 showing closer evolutionary relationships. This study provides comprehensive insights into the prevalence, phenotypic characteristics, and genomic diversity of Salmonella Typhimurium in the animal-derived food chain in Xinjiang. Our findings contribute to region-specific pathogen control strategies, enhancing public health safety and consumer protection

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.