从澳大利亚的肉和猪肉中分离出的多种抗微生物耐药细菌
Ojas V A Dixit1,2, Mahboobeh Behruznia1, Aidan L Preuss1
1Faculty of Science and Technology, University of Canberra, Canberra, ACT, Australia.
Frontiers in microbiology
|March 5, 2024
概括
抗微生物耐药细菌在澳大利亚零售肉类中很常见. 一项研究发现,来自肉和猪肉的细菌中存在多种抗微生物耐药性 (AMR) 基因,这凸显了对食品安全监测的必要性.
科学领域:
- 微生物学 微生物学
- 食品安全 食品安全
- 基因组学就是基因组学.
背景情况:
- 零售肉类中的抗菌素耐药细菌对人类健康构成风险.
- 以前的研究表明存在耐药性,但对多样性的综合数据有限.
研究的目的:
- 调查澳大利亚零售肉类中的抗微生物耐药细菌及其相关基因的多样性.
- 评估对关键和非常重要的抗生素耐药性的流行情况.
主要方法:
- 细菌从澳大利亚主要超市的生和猪肉样本中培养出来.
- 对抗微生物敏感性测试 (AST) 进行在单独的实验物上.
- 全基因组测序 (WGS) 用于识别抗菌素耐药性 (AMR) 和毒性基因,以及等离子体.
主要成果:
- 12%的分离物是多药耐药 (MDR).
- 81%的分离物中含有关键或非常重要的抗生素的耐药基因.
- 与之前的研究相比,观察到AMR基因的多样性更大.
结论:
- 澳大利亚的零售肉类含有多种带有抗菌素耐药性基因的细菌.
- 在肉类中发现的非致病性细菌中监测AMR至关重要,因为它们有可能转移抗药性基因.
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