調理施設から採取された黄色ブドウ球菌のRAPD-PCR, BSFGEおよびPFGEによる遺伝子多型解析

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  • Genotyping of Staphylococcus aureus Collected from Food Preparation Facilities Using Random Amplified Polymorphic DNA Analysis, Biased Sinusoidal Field Gel Electrophoresis and Pulsed-Field Gel Electrophoresis
  • 調理施設から採取された黄色ブドウ球菌のＲＡＰＤ‐ＰＣＲ，ＢＳＦＧＥおよびＰＦＧＥによる遺伝子多型解析
  • チョウリ シセツ カラ サイシュ サレタ キイロ ブドウ キュウキン ノ RAPD PCR BSFGE オヨビ PFGE ニ ヨル イデンシ タケイ カイセキ

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Sixty-four Staphylococcus aureus isolates from the hands of study participants, foodstuff, prepared food, cooking utensils, and cooking equipment at food preparation facilities were genotyped by Randomly Amplified Polymorphic DNA (RAPD) analysis, Biased Sinusoidal Field Gel Electrophoresis (BSFGE) and Pulsed-Field Gel Electrophoresis (PFGE).<BR>The results of the genotyping revealed that diffusion of S. aureus had occurred. S. aureus originating from the hands of a study participant was transmitted to a cooking knife and to prepared food (salad). Furthermore, another transmission was found by an unknown person between a frying pan and a faucet.<BR>The strains were divided into 11 different genetic types by RAPD analysis based on two primers, and 12 different genetic types by BSFGE. The PFGE types were completely consistent with the BSFGE types. The types obtained by both techniques were similar for all strains examined. However, in RAPD typing, 8 types (73%) were consistent with the PFGE types, but the other 3 types were not consistent. RAPD provided less discrimination than PFGE.

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