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Characterization of a multidrug resistant C. difficile meat isolate.

Shankumar Mooyottu¹, Genevieve Flock¹, Anup Kollanoor-Johny²

¹Department of Animal Science, University of Connecticut, Storrs, CT 06269, USA.

International Journal of Food Microbiology

|December 3, 2014

Summary

Clostridium difficile was found in 2 of 300 meat samples. While non-toxigenic, these strains carried antibiotic resistance genes, suggesting potential for future public health risks.

Keywords:

C. difficile Connecticut Foodborne Multidrug resistant Prevalence

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Cefoperazone-treated Mouse Model of Clinically-relevant Clostridium difficile Strain R20291

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Published on: December 10, 2016

Area of Science:

Food Safety
Microbiology
Public Health

Background:

Clostridium difficile causes severe, toxin-mediated enteric disease.
Increased incidence and severity of C. difficile infections in the US.
Emergence of hypervirulent strains and community-associated outbreaks.
Food sources are suspected in community-associated C. difficile disease.

Purpose of the Study:

To investigate the prevalence of Clostridium difficile in meat products.
To characterize C. difficile isolates from meat for virulence and resistance factors.

Main Methods:

Testing 300 meat samples (ground beef, pork, chicken) for C. difficile.
Characterization of positive isolates using ribotyping, antibiotic susceptibility testing, toxin production assays, and whole genome sequencing.

Main Results:

Clostridium difficile was detected in 2 out of 300 pork samples, indicating low prevalence in meat.
The identified isolates were non-toxigenic.
Genome analysis revealed antibiotic resistance genes and mobile genetic elements.

Conclusions:

Meat has a low prevalence of Clostridium difficile.
Identified isolates possess genetic elements that could contribute to multidrug resistance.
Further research is needed on foodborne transmission and the development of antimicrobial resistance in C. difficile.