摘要
目的:了解广西区内市售婴幼儿配方米粉中克罗诺杆菌污染情况,并对添加的配方原料与受污染情况相关性进行初步分析,为生产企业改良生产流程提供依据。方法:采集广西区内市售不同添加成分的婴幼儿配方米粉125份,进行克罗诺杆菌分离鉴定。通过PCR方法对分离菌株fus A基因进行扩增并测序,在克罗诺菌多位点序列分型数据库比对分析,鉴定细菌种类。结果:在受检样品中克罗诺杆菌检出率为16.00%(20/125)。不同添加成分的污染率不同,从高到低分别为淮山(淮莲)配方米粉污染26.09%(12/46)、蔬果类配方米粉15.00%(3/20)、高蛋白配方米粉8.82%(3/34)、营养米粉(无添加)8.00%(2/25)。MLST比对表明分离的20株克罗诺杆菌中包括14株C.sakazakii、3株C.malonaticus,2株C.dublinensis和1株C.muytjensii。结论:广西区市售婴幼儿配方米粉受克罗诺杆菌污染较为严重,且污染与配方原料添加的种类有关,污染的主要菌种为C.sakazakii。
[Objective] To understand the Cronobacter spp. contamination of the infant formula rice flour and exposed of the correlation between the contaminated condition and the additional raw materials, providing basis for production enterprises to improve the production technology. [Method] Totally 125 marketed infant formula rice flours added with different ingredients in Guangxi province were collected, the contaminated Cronobacter spp. were isolated and cultured. The fusA sequences of the isolated bacteria was amplified, sequenced and que- ried in MLST databases to identify the species. [Result] In the 125 samples, 20 （16%） were detected the Cronobacter spp. contamination. The formula contamination rate close related to the additional ingredients, the formula added with yam had the highest contamination, up to 26.09% （12/46）, followed was the addition of vegetable＆fruit （ 15% ） and high protein （ 8.82% ）, the formula without adding any ingredients had the lowest contamination rate, only 8%. The queried offusA gene in MLST databases showed that among the 20 isolates, 14 isolated were C. sakazakii, 3 isolated were C. malonaticus, 2 isolated were C. dublinensis and 1 isolated was C. muytjensii. [Conclusion] The present study showed that the Cronobacter spp contamination of the marketed infant formula rice flour in Guangc is serious, the contamination rate is close related to the additional ingredients and the main contamination strain is C. sakazakii.
作者
梁安莉
农珍妮
杨江夏
黄彦
LIANG An-li;NONG Zhen-ni;YANG Jiang-xia;HUANG Yan(Xiangsihu College of Guangxi University for Nationalities,Nanning 530008,China;Medical College of Qiandao University,Qingdao 266021,China;Guangxi Center for Disease Prevention and Control,Nanning 530028,China)
出处
《中国食物与营养》
2018年第9期29-32,共4页
Food and Nutrition in China
基金
广西自然科学基金面上项目(项目编号:2017GXNSFAA198270)
广西民族大学相思湖学院院级课题(项目编号:2016YJYB03)
关键词
克罗诺杆菌
婴幼儿配方米粉
原料添加
Cronobacter
infant formula rice flour
additional ingredient
