Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/68970
標題: Comparison of the pulsed field gel electrophoresis patterns and virulence profiles of the multidrug resistant strains of Salmonella enterica serovar Schwarzengrund isolated from chicken meat and humans in Taiwan
作者: Chen, M.H.
Chiou, C.S.
Chiang, Y.C.
Chen, P.H.
Tsai, S.W.
Tsen, H.Y.
關鍵字: Salmonella Schwarzengrund
Multidrug resistant
Pulsed field gel
electrophoresis
Virulotype
choleraesuis
infection
protocols
disease
japan
期刊/報告no:: Food Research International, Volume 45, Issue 2, Page(s) 978-983.
摘要: Salmonella Schwarzengrund is one of the frequent serovars isolated from chicken meat in Taiwan. This organism is also one of the invasive Salmonella serovars which may cause human salmonellosis and animal infections. In this study, a total of 466 strains of S. Schwarzengrund including 232 retail chicken meat isolates and 234 human isolates in Taiwan were analyzed for their antibiotic resistance and pulsed field gel electrophoresis (PFGE) patterns. For XbaI-digested DNA, a total of 110 PFGE patterns were obtained. When patterns from both origins were analyzed, of these patterns, 21 were shared by isolates from chicken meat samples and humans. In these 21 patterns, 153 (32.8%) isolates from both origins shared the top five patterns. Since ACSSXTT R-type strains are the major concern worldwide and they accounted for 74.5% of total strains used in this study, such R-type strains in the top five XbaI-digested patterns were then further analyzed with AvrII digestion followed by PFGE and PCR assay targeted to 10 Salmonella virulence genes, i.e., avrA, ssaQ, mgtC, siiD, sopB, gipA, sodC1, sopE1, spvC, and bcfC. When PFGE patterns and virulence gene profiles were combined for the analysis of ACSSXTT R-type strains of S. Schwarzengrund, 29 strains from both origins showed the same pattern combinations. Such results suggested the possible transmission of S. Schwarzengrund from chicken meat to humans. (C) 2011 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/68970
ISSN: 0963-9969
文章連結: http://dx.doi.org/10.1016/j.foodres.2011.01.039
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