土耳其的菜,胡卜,奶酪和牛奶中存在Clostridioides difficile
Gizem Taylan Yalçın1, Melike Nur Tosun Demir1, Gizem Korkmazer1
1Canakkale Onsekiz Mart University Engineering Faculty Food Engineering, Canakkale, Turkey.
Anaerobe
|December 6, 2024
概括
在低比例的菜,胡卜和牛奶中检测到Clostridioides difficile,大多数菌株是无毒的. 这一发现凸显了潜在的食物传播风险以及对食品安全监测的必要性.
科学领域:
- 食品微生物学 食品微生物学
- 食品安全 食品安全
- 环境微生物学 环境微生物学
背景情况:
- 困难菌在土壤和便等环境来源中发现.
- 这表明食品可能通过各种途径受到污染.
- 了解其在食品中的存在对于公共健康至关重要.
研究的目的:
- 调查Clostridioides difficile在常见食品中的流行情况.
- 描述检测到的C. difficile分离物,包括毒素的产生和对抗生素的敏感性.
- 评估C. difficile在食品链中的存在对食品安全的影响.
主要方法:
- 分析了431个食品样本:菜,胡卜,生牛奶和来自各种动物来源的奶酪.
- 使用实时PCR进行检测和识别.
- 核糖类型和毒素基因分析 (tcdA,tcdB).
- 抗生素敏感性测试针对万科米辛,克林达米辛和美特罗尼达.
主要成果:
- 在3.27%的菜,1.85%的胡卜和2.19%的牛奶样本中检测到C. difficile.
- 在奶酪样本中没有发现C. difficile.
- 只有一个分离物中含有毒素基因;所有分离物都对测试的抗生素敏感.
- 确定了六种不同的PCR核型.
结论:
- 在研究的食品样本中,C. difficile的流行率很低.
- 非毒性菌株占主导地位,这表明直接风险较低.
- 尽管患病率很低,但研究结果强调监测C. difficile的食品的重要性,以确保安全.
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