副溶血性弧菌共培养中致病株比例下降现象的初步研究
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- 英文论文题名：Ratios of pathogenic vibrio parahaemolyticus decreased after co-culturing with nonpathogenic strains
- 论文作者：徐马俊坤 ; 冯博 ; 张昭寰 ; 李沁 ; 孙晓红 ; 潘迎捷 ; 赵勇
- 英文论文作者：XuMajunkun ; Feng Bo ; Zhang Zhaohuan ; Li Qin ; Sun Xiaohong ; Pan Yingjie ; Zhao Yong ; College of Food Science and Technology ; Shanghai Ocean University ; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation ; Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation(Shanghai) ; Ministry of Agriculture
- 年：2016
- 作者机构：上海海洋大学食品学院;上海水产品加工及贮藏工程技术研究中心;农业部水产品贮藏保鲜质量安全风险评估实验室(上海);
- 论文关键词：致病株 ; 副溶血性弧菌 ; 富集培养 ; 菌落原位杂交 ; 检出率
- 英文论文关键词：pathogenic strain ; vibrio parahaemolyticus ; enrichment bias ; detectable rate ; colony hybridization
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS201.3
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：107k
- 原文格式：O
- 会议级别：全国
摘要
副溶血性弧菌作为水产品中主要的食源性致病菌,却很少能从食品样品中分离得到致病株。本研究选取了四株具有代表性的副溶血性弧菌菌株(ATCC33847:tdh+,trh-,tlh+;ATCC17802:tdh-,trh+,tlh+;G2:tdh-,trh-,tlh+;G8:tdh-,trh-,tlh+),将致病株与非致病株按不同比例(9:1和1:1)混合培养,以探究共培养过程对致病株比例的影响,通过菌落原位杂交和PCR方法共同确定了共培养前后的致病株比例的变化。实验结果显示,在纯培养和食品样品中,致病菌比例均出现了明显的下降,甚至完全消失。同时,食品样品中的下降较纯培养中更为明显。由此我们认为副溶血性弧菌共培养中存在致病株比例下降这一现象,这可能是造成自然环境中难以检测到致病株的原因,基于富集培养的传统检测方法很可能低估了环境中副溶血弧菌的致病风险。
Pathogenic strains of Vibrio parahaemolyticus barely obtained especially from food samples during the process of isolation,though it is an important pathogen contaminatingseafood.In this study,four strains(ATCC33847:tdh +,trh-,tlh+;ATCC17802;tdh-,trh +,tlh+;G2:tdh-,trh-,tlh +;G8:tdh-,trh-,tlh +) were mixed at two ratios(9:1and 1:1),a pathogenic strain and a nonpathogenic strain were used each times,then co-cultured in TSB orshrimp for 10 h.The detectable rate of pathogenic strainswasdetermined by colony hybridizationand PCR method.The results showed that the detectable rate of pathogenic strains decreased to a low level after co-culture both in pure culture and shrimp.Besides,there was greater reduction of detectable rate of pathogenic strains in shrimp than pure culture.Especially when ATCC17802 was mixing with G8 by 9:1 ratio in shrimp,none of pathogenic strains was detected.According to the results,a probable trend was observed that detectable rate of pathogenic Vibrio parahaemolyticus decreased after co-culturing with nonpathogenic strains.It might be one of the factors of low occurrence of pathogenic isolates in food sample.
Pathogenic strains of Vibrio parahaemolyticus barely obtained especially from food samples during the process of isolation,though it is an important pathogen contaminatingseafood.In this study,four strains(ATCC33847:tdh +,trh-,tlh+;ATCC17802;tdh-,trh +,tlh+;G2:tdh-,trh-,tlh +;G8:tdh-,trh-,tlh +) were mixed at two ratios(9:1and 1:1),a pathogenic strain and a nonpathogenic strain were used each times,then co-cultured in TSB orshrimp for 10 h.The detectable rate of pathogenic strainswasdetermined by colony hybridizationand PCR method.The results showed that the detectable rate of pathogenic strains decreased to a low level after co-culture both in pure culture and shrimp.Besides,there was greater reduction of detectable rate of pathogenic strains in shrimp than pure culture.Especially when ATCC17802 was mixing with G8 by 9:1 ratio in shrimp,none of pathogenic strains was detected.According to the results,a probable trend was observed that detectable rate of pathogenic Vibrio parahaemolyticus decreased after co-culturing with nonpathogenic strains.It might be one of the factors of low occurrence of pathogenic isolates in food sample.
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