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Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples
Published on: October 18, 2019
Clostridium difficile in retail meat products, USA, 2007
J Glenn Songer1, Hien T Trinh, George E Killgore
1University of Arizona, Tucson, 85721, USA. gsonger@u.arizona.edu
Emerging Infectious Diseases
|May 1, 2009
Summary
Toxigenic Clostridium difficile strains were found in 42% of meat products in Tucson, Arizona. This suggests that contaminated food may contribute to the spread of C. difficile between species.
Area of Science:
- Food safety
- Microbiology
- Public health
Background:
- Clostridium difficile is a significant cause of infectious diarrhea.
- Understanding transmission routes is crucial for prevention.
Purpose of the Study:
- To investigate the prevalence of toxigenic Clostridium difficile in meat products.
- To assess the potential role of food in C. difficile transmission.
Main Methods:
- Samples of cooked and uncooked meat products were collected in Tucson, Arizona.
- Presence of toxigenic C. difficile strains was determined using microbiological methods.
Main Results:
- 42% of the sampled meat products tested positive for toxigenic C. difficile.
- The predominant strains identified were ribotype 078/toxinotype V (73%) and 027/toxinotype III (27%).
Conclusions:
- Food products can be a reservoir for toxigenic C. difficile.
- Foodborne transmission may contribute to the spread of C. difficile between animals and humans.
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