2003-2010年山东省食源性沙门菌血清分型及药敏分析

目的了解2003—2010年山东省食源性沙门菌的血清型分布及耐药情况,为制定政策提供科学依据。方法根据GB/T 4789—2008《食品卫生微生物学检验》方法进行沙门菌菌种鉴定和血清分型;采用临床实验室标准研究所(CLSI)推荐的微量肉汤稀释法进行药物敏感性试验和结果判读,确定耐药表型。结果 120株确定血清型沙门菌分属5个群(8个亚群)24个血清型,肠炎和德比沙门菌为最常见血清型。胥瓦增格隆、维也纳、布里丹、明斯特、乌赫利等9种血清型为2010年首次检出血清型。126株沙门菌对14种抗生素均有不同程度的耐药,萘啶酮酸的耐药率最高(61.90%),其次为四环素(33.33%)、氨苄青霉素(31.75%)、磺胺嘧啶(26.19%);而敏感性以头孢吡肟最高(5.37%),其次是阿米卡星(9.52%)、环丙沙星(10.32%)。结论山东省食源性沙门菌耐药形势严峻,应加强畜牧养殖业中抗生素使用的管理,从食物链的源头和动物食品生产过程中采取合理的干预措施,保障食品安全。

An analysis on the serotypes and antibiotic sensitivities of foodborne Salmonella in Shandong province from 2003 t0 2010

Objective To understand the serotypes and the sensitivities of foodborne Salmonella to antibiotic in Shandong province from 2003 to 2010,and to provide a basis for policy making on the rational use of drugs in clinical and veterinary medicine.Methods The identification of Salmonella strains and serotypes was based on GB/T 4789—2008.The antimicrobial susceptibility of the isolated strains was determined and judged by the mini broth dilution technique recommended by the Clinical and Laboratory Standards Institute(CLSI).Results The serotypes of 120 Salmonella strains which had been identified in Shandong were belonged to 5 groups(8 subgroups) and 24 serotypes.S.Enteritidis and S.Derby were the most common strains;and S.Chwarzengrund,S.Wien,S.Blegdam,S.Muenster and S.Ughelli were detected in Shandong province for the first time.The degree of resistance of 126 Salmonella strains to 14 antibiotics was different with the highest resistance to nalidixic acid(61.90%),and followed by tetracycline(33.33%),ampicillin(31.75%) and sulfadiazine(26.19%).The most sensitive antibiotic is cefepime(5.37%),following by amikacin(9.52%) and ciprofloxacin(10.32%).Conclusion The situation on the resistance of foodborne Salmonella is serious in Shandong province.It is necessary to strengthen the management of using antibiotics in animal husbandry.Reasonablesteps should be taken by relevant departments from the source of food chain on animal food production to ensure food safety.