在家庭厨房菜海绵中细菌微生物组的活力歧视,使用胺治疗
Christina K Carstens1, Joelle K Salazar2, Shreela Sharma3
1Department of Epidemiology, Human Genetics and Environmental Sciences, University of Texas Health Science Center School of Public Health, Houston, Texas, USA.
Environmental microbiology reports
|October 23, 2024
概括
盘子海绵是可行的食物传染病原体,如大肠杆菌和金黄色杆菌. 这项研究使用一氧化 (PMA) 测序来识别这些危险的细菌,揭示了家庭环境中的重大风险.
科学领域:
- 微生物学 微生物学
- 食品安全 食品安全
- 环境健康 环境健康
背景情况:
- 食器海绵是众所周知的常见家用物品,可以容纳细菌病原体.
- 消费者接触海绵产生的食物传播病原体会给健康带来风险,尤其对弱势群体.
- 以前用于表征海绵细菌的方法在评估病原体生存能力方面存在局限性.
研究的目的:
- 为了评估在使用的餐具海绵中存在和生存的细菌性食品传染病原体.
- 适用于一氧化 (PMA) 治疗,并与16S rRNA基因扩增序列测序相结合,以准确检测病原体.
- 为了评估来自家用海绵使用的病原体暴露的风险.
主要方法:
- 使用的菜海绵被分析使用胺 (PMA) 治疗和向的16SrRNA基因安普利康序列.
- 细菌社区的表征集中在识别可行的病原体上.
- 使用有针对性的选择性丰富来确认特定病原体的生存能力.
主要成果:
- 总和可活的海绵微生物群的丰度概况没有显著差异.
- 与总微生物相比,在可活的微生物群中检测到的独特细菌物种和食源性病原体较少.
- 鉴定了20种独特的细菌性食物传播病原体,每个海绵有3到6种可行的病原体. 大肠杆菌和黄金葡萄球菌存在于所有可行的海绵样本中.
结论:
- 与海绵相关的细菌群体主要是可行的.
- 家用餐具海绵经常含有多种可活的细菌食物传染病原体,包括大肠杆菌和金黄色杆菌.
- 这些发现突出了由常规使用海绵传播病原体和疾病的潜力,强调了改善卫生实践的必要性.
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