在零售猪肉和肉中,沙门氏菌的利基特异性进化和基因交换
Huanjing Sheng1, Linna Zhao2, Jia Suo1
1College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Food research international (Ottawa, Ont.)
|November 22, 2024
概括
零售肉类中的沙门氏菌遗传多样性因类型而异. 猪肉沙门氏菌表现出更强的铜/银抗性,而肉沙门氏菌则具有更强的抗素/环素抗性基因.
科学领域:
- 微生物学 微生物学
- 基因组学就是基因组学.
- 食品安全 食品安全
背景情况:
- 沙门氏菌的遗传多样性是广泛的,由横向基因转移驱动.
- 大多数研究集中在临床/农场隔离物上,对零售食品链沙门氏菌的数据有限.
- 了解零售肉类中的沙门氏菌基因组动态对于食品安全至关重要.
研究的目的:
- 调查中国零售肉和猪肉中的沙门氏菌分离物的泛基因组动态.
- 分析遗传多样性,肉类型和抗菌素耐药性之间的相关性.
- 确定特定的耐药性基因及其与肉类来源相关的分布.
主要方法:
- 从零售肉和猪肉中获得950个沙门氏菌分离物的全基因组测序.
- 对沙门氏菌亚系多样性和辅助基因组组成的分析.
- 对抗性基因 (抗生素,生物杀菌剂,重金属) 分布的比较分析.
主要成果:
- 在沙门氏菌亚系多样性,辅助基因组和肉类类型之间观察到强烈的相关性.
- 沙门氏菌的遗传多样性减少与抗菌素耐药性增加有关.
- 耐药基因分布不均:猪肉沙门氏菌具有较高的铜/银耐药性;肉沙门氏菌表现出较高的氨酸/西普罗夫洛克萨辛耐药性.
- 耐药性决定因素和与肉类相关的移动遗传元素的同时发生模式.
结论:
- 沙门氏菌在零售肉与猪肉中表现出明显的遗传特征和耐药性模式.
- 肉类型通过在零售阶段的进化和基因变化影响沙门氏菌的生态利基成功.
- 调查结果强调了在食品供应链中监测沙门氏菌对于有针对性的干预措施的重要性.
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