Details:

Alternative Title:
Food Microbiol
Publisher's site:
http://dx.doi.org/10.1016/j.fm.2012.08.005
Personal Author:
Limbago, Brandi ; Thompson, Angela D. ; Greene, Sharon A. ; MacCannell, Duncan ; MacGowan, Charles E. ; ... More +
Limbago, Brandi ; Thompson, Angela D. ; Greene, Sharon A. ; MacCannell, Duncan ; MacGowan, Charles E. ; Jolbitado, Beverly ; Hardin, Henrietta D. ; Estes, Stephanie R. ; Weese, J. Scott ; Songer, J. Glenn ; Gould, L. Hannah Less -
Description:
Three previously described methods for culture of Clostridium difficile from meats were evaluated by microbiologists with experience in C. difficile culture and identification. A consensus protocol using BHI broth enrichment followed by ethanol shock and plating to selective and non-selective media was selected for use, and all participating laboratories received hands-on training in the use of this method prior to study initiation. Retail meat products (N = 1755) were cultured for C. difficile over 12 months during 2010-2011 at 9 U.S. FoodNet sites. No C. difficile was recovered, although other clostridia were isolated.
Subject:
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Animals
Cattle
Chickens
Clostridium
Colony Count, Microbial
Food Contamination
Meat
Swine
Turkeys

Source:
Food Microbiol. 32(2):448-451.
Pubmed ID:
22986214
Pubmed Central ID:
PMC5755364
Document Type:
Journal Article
Funding:
CC999999/Intramural CDC HHS/United States
Place as Subject:
United States
Collection(s):
CDC Public Access
Main Document Checksum:
[+]
urn:sha256:01008204105849fd65132189a0c41f1cfe8aa75fe52c6e70e5e66b741402afac
File Type:

Supporting Files

• nihms732271.nxml

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