Volume 15, Number 5–May 2009
Clostridium difficile in Retail Meat Products, USA, 2007
of Article: http://www.cdc.gov/eid/content/15/5/819.htm
J. Glenn Songer, Hien T. Trinh, George E. Killgore,
Angela D. Thompson, L. Clifford McDonald, and Brandi M. Limbago
Author affiliations: University of Arizona, Tucson, Arizona, USA (J.G.
Songer, H.T. Trinh); and Centers for Disease Control and Prevention,
Atlanta, Georgia, USA (G.E. Killgore, A.D. Thompson, L.C. McDonald, B.M.
for this article
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.