来自乌干达的传统发酵乳制品饮料中的Enterococcus faecium分离物的抗菌耐药性和毒性
Stellah Byakika1, Ivan Muzira Mukisa2
1Department of Food Technology and Nutrition, School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences, Makerere University, P. O Box 7062, Kampala, Uganda. stellahbyakika@gmail.com.
在乌干达发酵乳制品饮料中发现了三种多药耐药Enterococcus faecium菌株. 这些菌株携带抗微生物耐药性和毒性基因,造成了食品安全问题.
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:
- 发酵乳制品可能含有微生物.
- 抗菌素耐药性 (AMR) 是一个日益增长的全球健康问题.
- 肠球菌是食物中常见的细菌.
研究的目的:
- 研究来自乌干达发酵乳制品饮料的Enterococcus faecium菌株中的抗菌素耐药性和毒性基因.
- 为了识别与这些菌株相关的等离子体复制品.
- 评估这些发现对食品安全的影响.
主要方法:
- 隔离和识别Enterococcus faecium菌株. 这种菌株的分离和识别.
- 使用磁盘扩散和epsilon测试进行抗菌敏感性测试.
- 全基因组测序 (WGS) 用于基因识别和与ResFinder数据库进行比较.
主要成果:
- 三种E. faecium分离物 (BM01,BM55,BM70) 都对所有17种测试的抗生素都表现出耐药性.
- 确定了常见的AMR基因 (aac(6') -li, msrC),毒性基因 (acm, efaAfm) 和一个等离子体复制体 (repUS15).
- 在所有隔离物中也检测到了压力基因 (CIpL).
结论:
- 该研究在乌干达发酵乳制品饮料中发现了具有AMR和毒性基因的多药耐药E. faecium.
- 这些发现强调了与受污染的发酵产品相关的潜在食品安全风险.
- 建议对食品微生物污染和抗生素使用进行更严格的控制.
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