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Clostridium difficile in retail ground meat, Canada.

Alexander Rodriguez-Palacios1, Henry R Staempfli, Todd Duffield

  • 1Department of Clinical Studies, University of Guelph, Guelph, Ontario, Canada. arodrigu@uoguelph.ca

Emerging Infectious Diseases
|June 8, 2007
PubMed
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Clostridium difficile bacteria were found in 20% of Canadian ground meat. Most isolates were toxigenic, with 67% belonging to the virulent toxinotype III, raising public health questions.

Area of Science:

  • Food safety
  • Microbiology
  • Public health

Background:

  • Clostridium difficile is a significant cause of infectious diarrhea.
  • The presence of Clostridium difficile in food sources is a growing concern.
  • Toxinotype III strains are known for their high virulence.

Purpose of the Study:

  • To determine the prevalence of Clostridium difficile in retail ground meat in Canada.
  • To characterize the toxinogenic potential and toxinotypes of isolated strains.

Main Methods:

  • Sixty retail ground meat samples were purchased over 10 months in 2005.
  • Samples were analyzed for the presence of Clostridium difficile.
  • Isolates were tested for toxigenicity and classified by toxinotype.

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Main Results:

  • Clostridium difficile was isolated from 12 (20%) of the 60 samples.
  • Eleven of the 12 isolates (92%) were toxigenic.
  • Eight of the 11 toxigenic isolates (73%) were identified as toxinotype III.

Conclusions:

  • Retail ground meat can be a potential source of Clostridium difficile.
  • The high proportion of toxigenic and toxinotype III strains warrants further investigation.
  • The public health implications of Clostridium difficile contamination in meat require additional research.