Volume 15, Number 5–May 2009


Clostridium difficile in Retail Meat Products, USA, 2007

Source of Article:  http://www.cdc.gov/eid/content/15/5/819.htm


J. Glenn Songer, Comments to AuthorHien 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. Limbago)

Suggested citation 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. difficile transmission.


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