Clostridium difficile in retail meat products, USA, 2007

Emerg Infect Dis. 2009 May;15(5):819-21. doi: 10.3201/eid1505.081071.

Abstract

To determine the presence of Clostridium difficile, we sampled cooked and uncooked meat products sold in Tucson, Arizona. Forty-two percent contained toxigenic C. difficile strains (either ribotype 078/toxinotype V [73%] or 027/toxinotype III [NAP1 or NAP1-related; 27%]). These findings indicate that food products may play a role in interspecies C. difficile transmission.

Publication types

  • Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

  • Animals
  • Anti-Bacterial Agents / pharmacology
  • Arizona
  • Cattle / microbiology*
  • Clostridium difficile / classification
  • Clostridium difficile / drug effects
  • Clostridium difficile / genetics
  • Clostridium difficile / isolation & purification*
  • Electrophoresis, Gel, Pulsed-Field
  • Food Contamination*
  • Meat Products / microbiology*
  • Microbial Sensitivity Tests
  • Polymerase Chain Reaction
  • Ribotyping
  • Swine / microbiology
  • Turkeys / microbiology

Substances

  • Anti-Bacterial Agents