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全基因组分析和抗菌素耐药性评估从食物来源中分离出来的 Staphylococcus epidermidis

Zuzanna Byczkowska-Rostkowska¹, Joanna Gajewska¹, Wioleta Chajęcka-Wierzchowska¹

¹Department of Food Microbiology, Meat Technology and Chemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland.

The Science of the total environment

|July 1, 2025

概括

准备好吃的食品中含有多药耐药的葡萄球菌表皮菌. 这些细菌携带大量抗生素耐药性基因和移动遗传元素,构成食品安全风险. 加强对食品中的凝血酶负型葡萄球菌 (CoNS) 的监测至关重要.

科学领域:

食品微生物学食品微生物学
抗微生物耐药性抗微生物耐药性
基因组学就是基因组学.

背景情况:

凝聚酶阴性葡萄球菌 (CoNS),包括Staphylococcus epidermidis,在食品中很常见.
在历史上被认为是非致病性,CoNS越来越多地与感染有关.
食物链可能是抗生素耐药细菌的储存库.

研究的目的:

从即食食品中调查S. epidermidis的抗菌素耐药性和基因组资料.
评估食物链作为抗生素耐药细菌传播途径的潜力.

主要方法:

从即食食品中分离的26种S. epidermidis的全基因组测序.
生物信息学分析用于序列类型和抵抗基因的识别.
对广泛的抗菌剂进行抗菌感应性测试.

主要成果:

确定了17种不同的序列类型 (ST),ST329是最常见的.
对红红素 (80.77%) 和克林达胺素 (73.08%) 的表型耐药性高患病率.
基因组分析证实96.15%的菌株中存在多个抗微生物耐药性基因和移动遗传元素.

结论:

来自即食食品的S. epidermidis表现出多种药物耐药性,并携带各种抗微生物耐药性基因.
移动基因元素的存在有助于潜在的水平基因转移.
需要加强对食品供应中的CoNS的监测和风险评估.

关键词:

抗生素耐药性抗生素耐药性在 RTE RTE 里面.斯塔菲洛科克斯 (Staphylococcus epidermidis) 是一种表皮菌.在WGS中,使用的是WGS.

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