Author:
Curry Scott R.,Marsh Jane W.,Schlackman Jessica L.,Harrison Lee H.
Abstract
ABSTRACTThe prevalence ofClostridium difficilein retail meat samples has varied widely. The food supply may be a source forC. difficileinfections. A total of 102 ground meat and sausage samples from 3 grocers in Pittsburgh, PA, were cultured forC. difficile. Brand A pork sausages were resampled between May 2011 and January 2012. Two out of 102 (2.0%) meat products initially sampled were positive forC. difficile; both were pork sausage from brand A from the same processing facility (facility A). On subsequent sampling of brand A products, 10/19 samples from processing facility A and 1/10 samples from 3 other facilities were positive forC. difficile. The isolates recovered were inferred ribotype 078, comprising 6 genotypes. The prevalence ofC. difficilein retail meat may not be as high as previously reported in North America. When contamination occurs, it may be related to events at processing facilities.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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