اشریشیا کلی تولیدکننده توکسین شیگا (STEC) در ایمنی مواد غذایی: بررسی ژن‌های بیماری‌زایی و مقاومت آنتی‌بیوتیکی
محورهای موضوعی : میکروب شناسی صنعتی مواد غذائی
الیاس شهریور
1
,
ابراهیم رحیمی
2
*
,
فهام خامسی
3
1 -
2 - گروه بهداشت مواد غذایی، دانشکده دامپزشکی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
3 - گروه بهداشت مواد غذایی واحد شهرکرد،دانشگاه آزاد اسلامی، شهرکرد ،ایران
کلید واژه: STEC, توکسین شیگا, ژن‌های بیماری‌زایی, مقاومت آنتی‌بیوتیکی, ایمنی مواد غذایی, EHEC,
چکیده مقاله :
اشریشیا کلی تولیدکننده توکسین شیگا (STEC) یکی از عوامل مهم بیماری‌زا منتقله از غذا است که با بیماری‌های شدید، از جمله سندرم همولیتیک اورمیک، مرتبط است. این مقاله مروری به بررسی شیوع، ژن‌های بیماری‌زایی، الگوهای مقاومت آنتی‌بیوتیکی و پیامدهای ایمنی غذایی STEC در منابع غذایی مختلف می‌پردازد. شیوع STEC بسیار متغیر است و از 0.5 درصد در کاهو تا 52 درصد در گوشت گاو گزارش شده است. محصولات سنتی مانند آب‌میوه و بستنی نیز نرخ آلودگی بالاتری نشان می‌دهند. ژن‌های بیماری‌زای کلیدی در این مطالعه شامل stx1 (تا 90.5 درصد) و eae (تا 59.6 درصد)، به‌ویژه در سویه‌هایEHEC، بوده که به‌طور مکرر شناسایی شده‌اند. مقاومت بالا به آنتی‌بیوتیک‌هایی مانند آمپی‌سیلین (تا 91.7 درصد)، تتراسایکلین (تا 91.7 درصد) و تری‌متوپریم-سولفامتوکسازول (تا 83.3 درصد) شایع است که توسط ژن‌هایی مانند aadA1، tetA و blaTEM هدایت می‌شود. چالش‌های ایمنی غذایی از عواملی نظیر بهداشت ناکافی، مقررات ناهماهنگ و سویه‌های مقاوم به چند دارو (MDR) ناشی می‌شود. در این مطالعه پیشنهاداتی شامل پیاده‌سازی سیستم تحلیل خطر و نقاط کنترل بحرانی(HACCP)، تقویت مدیریت استفاده از آنتی‌بیوتیک‌ها و بهره‌گیری از روش‌های تشخیص پیشرفته مانند توالی‌یابی کل ژنوم (WGS) ارائه شد. در این مرور بر تهدید جهانی سلامت عمومی بدلیل STEC و نیاز به استراتژی‌های یکپارچه ایمنی غذایی تأکید شده است.
Shiga toxin-producing *Escherichia coli* (STEC) is a significant foodborne pathogen associated with severe illnesses, including hemolytic uremic syndrome. This review examines the prevalence, virulence genes, antibiotic resistance patterns, and food safety implications of STEC in various food sources. STEC prevalence varies widely, from 0.5% in lettuce to 52% in beef. Traditional products like fruit juice and ice cream also show higher contamination rates. Key virulence genes identified include *stx1* (up to 90.5%) and *eae* (up to 59.6%), particularly in EHEC strains, which are frequently detected. High resistance to antibiotics such as ampicillin (up to 91.7%), tetracycline (up to 91.7%), and trimethoprim-sulfamethoxazole (up to 83.3%) is common, driven by genes like *aadA1*, *tetA*, and *blaTEM*. Food safety challenges stem from inadequate hygiene, inconsistent regulations, and multidrug-resistant (MDR) strains. Recommendations include implementing Hazard Analysis and Critical Control Points (HACCP) systems, enhancing antibiotic stewardship, and utilizing advanced detection methods like whole-genome sequencing (WGS). This review underscores the global public health threat posed by STEC and the need for integrated food safety strategies.
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