اشریشیا کلی تولیدکننده توکسین شیگا (STEC) در ایمنی مواد غذایی: بررسی ژن‌های بیماری‌زایی و مقاومت آنتی‌بیوتیکی
الموضوعات :
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
الکلمات المفتاحية: STEC, توکسین شیگا, ژن‌های بیماری‌زایی, مقاومت آنتی‌بیوتیکی, ایمنی مواد غذایی, EHEC,
ملخص المقالة :
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.
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