| 广东省首起米粉米酵菌酸中毒病原菌鉴定研究 |
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| 引用本文： | 王海燕,宋曼丹,王建,赖蔚苳,杨冰,朱海明,陈秋霞. 广东省首起米粉米酵菌酸中毒病原菌鉴定研究[J]. 中国食品卫生杂志, 2019, 31(4): 394-398 |
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| 作者姓名： | 王海燕 宋曼丹 王建 赖蔚苳 杨冰 朱海明 陈秋霞 |
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| 作者单位： | 广东省疾病预防控制中心, 广东 广州 511430,广东省疾病预防控制中心, 广东 广州 511430,广东省疾病预防控制中心, 广东 广州 511430,广东省疾病预防控制中心, 广东 广州 511430,广东省疾病预防控制中心, 广东 广州 511430,广东省疾病预防控制中心, 广东 广州 511430,广东省疾病预防控制中心, 广东 广州 511430 |
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| 摘 要： | 目的对广东省首次因食用河粉引起米酵菌酸中毒的病原菌进行检测、鉴定和分析。方法病原菌的分离和鉴定参照GB/T 4789.29—2003《食品卫生微生物学检验椰毒假单胞菌酵米面亚种检验》,同时采用16S rDNA序列测序进行分子鉴定。结果 31份食物中毒相关食品样品中有10份检出伯克霍尔德菌(28株),包括唐菖蒲伯克霍尔德菌(15株)、洋葱伯克霍尔德菌(3株)、越南伯克霍尔德菌(3株)等,经16S rDNA的序列测定、产毒培养、米酵菌酸测定、毒力试验等分析,在3份样品中检出14株可产生米酵菌酸的唐菖蒲伯克霍尔德菌。结论采用生化并结合16S rDNA序列测定鉴定唐菖蒲伯克霍尔德菌,结合产毒试验可确定为引起米酵菌酸食物中毒的是唐菖蒲伯克霍尔德椰毒致病种。
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| 关 键 词： | 米酵菌酸 唐菖蒲伯克霍尔德菌 食物中毒 |
| 收稿时间： | 2019-07-02 |
Identification of the pathogen in rice noodles in relation to food poisoning caused by bongkrekic acid in Guangdong Province |
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| WANG Haiyan,SONG Mandan,WANG Jian,LAI Weidong,YANG Bing,ZHU Haiming and CHEN Qiuxia. Identification of the pathogen in rice noodles in relation to food poisoning caused by bongkrekic acid in Guangdong Province[J]. Chinese Journal of Food Hygiene, 2019, 31(4): 394-398 |
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| Authors: | WANG Haiyan SONG Mandan WANG Jian LAI Weidong YANG Bing ZHU Haiming CHEN Qiuxia |
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| Affiliation: | Guangdong Provincial Center for Disease Control and Prevention,Guangdong Guangzhou 511430,China,Guangdong Provincial Center for Disease Control and Prevention,Guangdong Guangzhou 511430,China,Guangdong Provincial Center for Disease Control and Prevention,Guangdong Guangzhou 511430,China,Guangdong Provincial Center for Disease Control and Prevention,Guangdong Guangzhou 511430,China,Guangdong Provincial Center for Disease Control and Prevention,Guangdong Guangzhou 511430,China,Guangdong Provincial Center for Disease Control and Prevention,Guangdong Guangzhou 511430,China and Guangdong Provincial Center for Disease Control and Prevention,Guangdong Guangzhou 511430,China |
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| Abstract: | Objective To isolate and identify the pathogenic bacteria in the first food poisoning related to bongkrekic acid in Guangdong Province. Methods The pathogenic bacteria was isolated and identified according to GB/T 4789.29-2003 Microbiological Examination of Food Hygiene, Examination of Pseudomonas cocovenenans subsp. farino fermentans. Meanwhile, 16S rDNA sequence of the isolates were analyzed. Results In 31 related food samples, 28 strains of Burkholderia spp. were isolated, including Burkholderia gladiolo(15), Burkholderia cepacia(3), Burkholderia vietnamiensis(3)etc. By 16S rDNA sequencing, in vitro toxin-producing test and bongkrekic acid measuring, 14 Burkholderia gladiolo isolates were identified as specific pathovar in 3 food samples. Conclusion It suggests that Burkholderia gladiolo could be identified by biochemical test and 16S rDNA sequence analysis. The Burkholderia gladiolo pathovar which could produce bongkreic acid was responsible for food poisoning, combined with toxin production. |
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| Keywords: | Bongkrekic acid Burkholderia gladioli food poisoning |
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