昆明市首起由疑似肉毒梭菌引起食物中毒的实验室快速检测
目的 快速查明昆明市一起疑似由肉毒梭菌引起食物中毒事件的病原菌的具体类别。方法 根据GB 4789.12-2016《食品安全国家标准 食品微生物学检验 肉毒梭菌及肉毒毒素检验》, 样品在庖肉培养基中35 ℃厌氧增菌5 d后镜检, 用2个不同生产厂家的肉毒梭菌实时荧光定量PCR(Real-time PCR)检测试剂进行检测并进行肉毒毒素分型。结果 镜检符合典型的肉毒梭菌的特征, 2个不同生产厂家的肉毒梭菌Real-time PCR检测结果均为阳性, 且均检测出E型肉毒毒素。Real-time PCR检测只需在增菌后4～6 h的检测时间, 即可得到结果, 且无需进行菌体的纯化培养, 鉴定时间节约至少96 h。结论 此次事件为食用被E型肉毒梭菌及其毒素污染食品而引起的细菌性食物中毒事件, 用Real-time PCR检测方法可对肉毒梭菌食物中毒事件作出快速判定。
Objective To quickly identify the specific types of pathogen suspected to be caused by Clostridium botulinum in a food poisoning incident in Kunming city. Methods According to GB4789.12-2016 National food safety standard food microbiology examination of Clostridium botulinum and botulinum toxin , the samples were microscopically examined after anaerobic enrichment at 35 ℃ for 5 days in cooked meat medium base, Real-time PCR detection reagents of Clostridium botulinum from two different manufacturers were used for detection and botulinum toxin typing. Results Microscopic examination was consistent with the characteristics of typical Clostridium botulinum. The real-time PCR results of Clostridium botulinum from two different manufacturers were all positive, and all of the Clostridium botulinum E-type toxin were detected. Real-time PCR detection only needed 4 to 6 hours after enrichment to get the results, and did not need to carry out purification culture of bacteria, so the identification time was saved at least 96 hours. Conclusion This food poisoning event was caused by eating food contaminated by Clostridium botulinum type E and its toxins. Real-time PCR can be used to identify food poisoning events of Clostridium botulinum quickly.
标题：昆明市首起由疑似肉毒梭菌引起食物中毒的实验室快速检测
英文标题：First rapid laboratory test for food poisoning caused by suspected Clostridium botulinum in Kunming
作者：
李桂满 昆明市疾病预防控制中心
张艳 昆明市疾病预防控制中心
王慧雯 昆明市疾病预防控制中心
颜军 昆明市疾病预防控制中心
侯敏 昆明市疾病预防控制中心
中文关键词:E型肉毒梭菌,食物中毒,实时荧光定量PCR,
英文关键词:Clostridium botulinum type E,food poisoning,real-time PCR,
发表日期：2020-02-19
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