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目的了解宁波地区海产品中副溶血性弧菌的分布,菌株血清型、PFGE型别及产毒基因等特征,为防控副溶血性弧菌引起的食源性疾病提供依据。方法用PCR筛检与GB法相结合方法分离细菌;用标准血清和PFGE对菌株进行分群和基因分型;用PCR方法检测tdh和trh毒力基因;用K-B法进行耐药性测定。结果从3 525份海产品中检出1460株副溶血性弧菌,检出率为41.42%;象山、宁海检出率分别为73.72%和70.69%,与其他县(市)区差异有统计学意义(χ2=42.694,P<0.01);560株副溶血性弧菌分出10个血清群,0∶6群和0∶5群为流行优势血清群;菌株对氨苄西林耐药率达92.64%,但对常用抗生素均敏感;450株副溶血性弧菌检出5株带tdh的,阳性率为1.11%,未检出trh毒力基因。依据PGFE带型差异将330株副溶血性弧菌分为29个型。结论在海产品中副溶血性弧菌带菌率较高,是引发疾病的高危食品;菌株的流行优势群型较分散;可用常用抗生素治疗;菌株带tdh和trh毒力基因较低,根据该特征可将副溶血性弧菌分为致病的和非致病两类。
Objective To understand the distribution of Vibrio parahaemolyticus, the serotypes of strains, PFGE types and genes of toxigenicity in marine products in Ningbo, and to provide basis for the prevention and control of food borne diseases caused by Vibrio parahaemolyticus. Methods Bacteria were isolated by PCR screening combined with GB method. Strains and genotyping strains were isolated by standard serum and PFGE. Tdh and trh virulence genes were detected by PCR and drug resistance by K-B method. Results A total of 1460 Vibrio parahaemolyticus strains were detected from 3 525 marine products, with a detection rate of 41.42%. The detection rates of Xiangshan and Ninghai were 73.72% and 70.69%, respectively, which were significantly different from those of other counties (cities) (Χ2 = 42.694, P <0.01). 560 strains of Vibrio parahaemolyticus isolated 10 serogroups, 0: 6 group and 0: 5 group were predominant serogroups. The resistant rate of ampicillin to the strains was 92.64% , But sensitive to commonly used antibiotics; 450 strains of Vibrio parahaemolyticus detected 5 strains with tdh, the positive rate was 1.11%, no trh virulence gene was detected. 330 strains of Vibrio parahaemolyticus were divided into 29 types according to the differences of PGFE bands. CONCLUSION: The high incidence of Vibrio parahaemolyticus in seafood is a high-risk food causing the disease. The prevalence of the strains is more dispersed and can be treated with commonly used antibiotics. The strains with low tdh and trh virulence genes, Vibrio parahaemolyticus can be divided into two types of pathogenic and non-pathogenic.