Related Experiment Video
Updated: May 12, 2026
06:51
Cefoperazone-treated Mouse Model of Clinically-relevant Clostridium difficile Strain R20291
Published on: December 10, 2016
Counterpoint: Is Clostridium difficile a food-borne disease?
1Infectious Diseases Epidemiology Research Unit, Division of Infectious Diseases, University of Pittsburgh, Pittsburgh, PA 15261, USA. jwmarsh@pitt.edu
Anaerobe
|March 27, 2013
Summary
Clostridium difficile is not a common foodborne pathogen, despite increased disease. Higher prevalence in food may stem from lab contamination, warranting further investigation into its foodborne potential.
Area of Science:
- Microbiology
- Food Safety
- Epidemiology
Background:
- Rising rates of community-associated Clostridium difficile infections (CDI).
- Detection of C. difficile in retail food products has raised concerns.
- Speculation exists regarding C. difficile as a foodborne pathogen.
Purpose of the Study:
- To evaluate the evidence supporting C. difficile as a foodborne pathogen.
- To discuss factors influencing C. difficile recovery rates in food.
- To assess the true prevalence of C. difficile in retail foods.
Main Methods:
- Review and commentary on two published investigations.
- Analysis of factors contributing to variable C. difficile recovery rates.
- Consideration of laboratory contamination as a confounding factor.
Main Results:
- No current epidemiological evidence (e.g., outbreaks) supports C. difficile as a foodborne pathogen.
- Observed higher prevalence rates in some food studies may be attributed to laboratory contamination.
- The actual prevalence of C. difficile in retail foods appears to be relatively low.
Conclusions:
- Current evidence does not confirm C. difficile as a significant foodborne pathogen.
- Laboratory practices may inflate reported C. difficile prevalence in food.
- Further research is necessary to definitively determine the foodborne transmission of C. difficile.
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