西北农林科技大学兽医公共卫生与畜禽产品安全团队在《Food Microbiology》上发表重要研究
2021-10-21作者：来源：西北农林科技大学责任编辑：食品界
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近日，西北农林科技大学“兽医公共卫生与畜禽产品安全”团队在国际著名期刊Food Microbiology上在线发表了题为“Tracing Clostridium perfringens strains from beef processing of slaughter house by pulsed-field gel electrophoresis, and the distribution and toxinotype of isolates in Shaanxi province, China”的研究论文。团队青年教师姜艳芬副教授为论文第一作者，张彦明教授和郭抗抗副教授为论文的共同通讯作者。该研究得到国家重点研发项目（2018YFD0500500）和陕西省重点研发计划（2021NY-026）的资助。
产气荚膜梭菌（Clostridium perfringens）是一种引起人兽共患病的重要病原体，在自然界中广泛存在，引起人气性坏疽和人食物中毒、动物肠毒血症及坏死性肠炎，对健康养殖和食品安全造成了很大威胁。目前，关于产气荚膜梭菌在牛屠宰过程中的污染情况还缺乏研究。本研究追溯了产气荚膜梭菌在肉牛屠宰加工过程中的污染传播规律，发现该菌污染率随着屠宰进程逐渐升高，阳性分离率为21.2%，A型和D型分别为80.8%和19.2%。屠宰车间从屠宰牛的粪便和皮毛到胴体以及分割车间牛肉、工具和人员与牛肉之间存在广泛的交叉污染。粪便及皮毛、工具及人员为产气荚膜梭菌污染的关键控制点；不同屠宰场（地区）的分离菌株具有较高的同源性且A型为主要毒素型，呈遗传多样性和流行相关性，但未分离到F型菌。研究结果为肉牛屠宰加工过程产气荚膜梭菌污染的防控提供科学依据。
Tracing Clostridium perfringens strains from beef processing of slaughter house by pulsed-field gel electrophoresis, and the distribution and toxinotype of isolates in Shaanxi province, China
Yanfen Jiang, Yinghui Ma, Qianqian Liu, Tianmei Li, Yiming Li, Kangkang Guo, Yanming ZhangCollege of Veterinary Medicine, Northwest A&F University, 712100, Yangling, Shaanxi, ChinaAbstract
The purpose of this study was to investigate the distribution and specify the transmission and cross-contamination of Clostridium perfringens (C. perfringens) in the beef slaughtering and butchering process. The prevalence of 21.2% (150/708) yielded 208 isolates of C. perfringens, including 80.8% type A and 19.2% type D, 0.4% (3/708) samples carried both type A and D strains, and 72.5% type D isolates carried both cpe and atyp.cpb2 genes. C. perfringens were identified through the whole slaughtering process but no type F (cpe and cpa isolates) was found. 69 isolates were further analyzed and classified into 28 PFGE genotypes and clade I contained 94.2% isolates and 24 PFGE genotypes, which showed the genetic diversity and epidemic correlation. Our study traced C. perfringens contamination along the handling processes and showed a gradually ascending contamination rate during the whole process, revealing widespread cross-contamination from the feces and hides of slaughtered cattle to the carcass in the slaughtering workshop, so as from tools and personnel to meat of the cutting workshops. Strains from different slaughterhouses (regions) have high homology, and type A is the predominant toxinotype. It is necessary to monitor and control several key points of cross-contamination during slaughtering process to reduce a risk of C. perfringens infection.
