Development of a consensus method for culture of Clostridium difficile from meat and its use in a survey of U.S. retail meats

Details

• Alternative Title:
  Food Microbiol
• Personal Author:
  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
• 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.
• Subjects:
  Animals Article Cattle Chickens Clostridioides Difficile Clostridium Clostridium Difficile Colony Count, Microbial Contamination Food Contamination Meat Retail Meat Swine Turkeys United States

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• Source:
  Food Microbiol. 32(2):448-451
• Pubmed ID:
  22986214
• Pubmed Central ID:
  PMC5755364
• Document Type:
  Journal Article
• Funding:
  CC999999/Intramural CDC HHSUnited States/
• Volume:
  32
• Issue:
  2
• Collection(s):
  CDC Public Access
• Main Document Checksum:
  urn:sha256:01008204105849fd65132189a0c41f1cfe8aa75fe52c6e70e5e66b741402afac
• Download URL:
  https://stacks.cdc.gov/view/cdc/50751/cdc_50751_DS1.pdf
• File Type:
  [PDF - 64.02 KB ]