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

Limbago, Brandi; Thompson, Angela; Greene, Sharon A.; MacCannell, Duncan; MacGowan, Charles E.; Jolbitado, Beverly; Hardin, Henrietta; Estes, Stephanie R.; Weese, J. Scott; Songer, J. Glenn; Gould, L. Hannah

doi:10.1016/j.fm.2012.08.005

Cited by 43 publications

(31 citation statements)

References 18 publications

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“…Recently, Limbago et al (2012) developed a consensus method for culture of CD from 18 (2) 0 (0) 0 (0) 0 (0) meat and then used the method for doing a survey of US retail meats. They examined 1755 retail meat (fresh, nonfrozen ground beef and turkey, whole pork chops and chicken breasts) samples over 12 months during 2010-2011 from 9 FoodNet sites.…”

Section: Discussionmentioning

confidence: 99%

Characterization ofClostridium difficileIsolates from Human Fecal Samples and Retail Meat from Pennsylvania

Varshney

Very

Williams

et al. 2014

Foodborne Pathogens and Disease

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A study was conducted to determine the prevalence of Clostridium difficile and characterize C. difficile isolates from human stool and retail grocery meat samples. Human stool samples (n=317) were obtained from a clinical laboratory and meat samples (n=303) were collected from 8 retail grocery stores from October 2011 through September 2012 from Centre County of Pennsylvania and were examined for C. difficile. C. difficile was isolated from 16.7% of stool samples (n=317) and 6.9%, 11.5%, 14.5%, and 7.8% of beef (n=72), pork (n=78), turkey (n=76), and chicken (n=77) samples, respectively. Six different toxin gene profiles were detected in all human and meat isolates of C. difficile based on the presence or absence of toxin genes tcdA, tcdB, and cdtA and cdtB. Interestingly, 75.6% of the human C. difficile isolates lacked any deletion in the tcdC gene (139-bp), whereas a 39-bp deletion was observed in 61.3% of the C. difficile strains isolated from meat samples. C. difficile from meat samples were more susceptible to clindamycin, moxifloxacin, vancomycin, and metronidazole than C. difficile isolates from human samples. Twenty-five different ribotypes were identified in human and meat C. difficile isolates. In conclusion, significant genotypic and phenotypic differences were observed between human and meat isolates of C. difficile; however, a few C. difficile isolates from meat-in particular ribotypes 078, PA01, PA05, PA16, and PA22 with unique profiles (toxin gene, tcdC gene size and antimicrobial resistance profiles)-were similar to human C. difficile isolates.

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Section: Discussionmentioning

confidence: 99%

Characterization ofClostridium difficileIsolates from Human Fecal Samples and Retail Meat from Pennsylvania

Varshney

Very

Williams

et al. 2014

Foodborne Pathogens and Disease

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“…While C. difficile has been isolated from food, food-borne transmission of disease has not been demonstrated, even though the predominant strain types isolated in food are ribotypes 027 and 078, strains well established to cause human disease (197)(198)(199)(200)(201). One recent study reported C. difficile recovery from 5 out of 119 seafood and fish samples from a grocery store (all of which were of ribotype 078) (200); in contrast, a large survey that tested for C. difficile in 1,755 retail meat samples from across the United States (ground beef, ground turkey, chicken breast, and pork chop) found that no C. difficile was isolated from any of these specimens (198), which suggests a low prevalence of contaminated meat products. Thus, the true impact of food as a vehicle for C. difficile transmission remains to be clarified.…”

Section: Evolving Epidemiology Clinical Implications Of Strain Typingmentioning

confidence: 99%

Diagnosis of Clostridium difficile Infection: an Ongoing Conundrum for Clinicians and for Clinical Laboratories

2013

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SUMMARY Clostridium difficile is a formidable nosocomial and community-acquired pathogen, causing clinical presentations ranging from asymptomatic colonization to self-limiting diarrhea to toxic megacolon and fulminant colitis. Since the early 2000s, the incidence of C. difficile disease has increased dramatically, and this is thought to be due to the emergence of new strain types. For many years, the mainstay of C. difficile disease diagnosis was enzyme immunoassays for detection of the C. difficile toxin(s), although it is now generally accepted that these assays lack sensitivity. A number of molecular assays are commercially available for the detection of C. difficile . This review covers the history and biology of C. difficile and provides an in-depth discussion of the laboratory methods used for the diagnosis of C. difficile infection (CDI). In addition, strain typing methods for C. difficile and the evolving epidemiology of colonization and infection with this organism are discussed. Finally, considerations for diagnosing C. difficile disease in special patient populations, such as children, oncology patients, transplant patients, and patients with inflammatory bowel disease, are described. As detection of C. difficile in clinical specimens does not always equate with disease, the diagnosis of C. difficile infection continues to be a challenge for both laboratories and clinicians.

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“…This is consistent with an earlier study on the epidemiology of C. perfringens (Shandera et al, 1983) and is not surprising because the organism is common in animals and ubiquitous in the environment (Labbe and Juneja, 2006) and because C. perfringens grows readily under pH conditions between 6.0 and 7.0, a range similar to that of most meat and poultry products (Labbe and Juneja, 2006). C. perfringens type A, including isolates producing the cpe enterotoxin associated with human disease, has also been isolated from raw meat and poultry at retail (Wen and McClane, 2004;Limbago et al, 2012) and in food service establishments (Bryan and McKinley, 1979). Contamination of meats and other foods has been documented to occur through contact of carcasses with feces as well as via cross-contamination by other foods or contaminated surfaces during food processing or preparation (Juneja et al, 2010).…”

Section: Author Manuscript Author Manuscriptmentioning

confidence: 99%

Epidemiology of Foodborne Disease Outbreaks Caused byClostridium perfringens, United States, 1998–2010

Grass

Gould

Mahon

2013

Foodborne Pathogens and Disease

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201

120

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Clostridium perfringens is estimated to be the second most common bacterial cause of foodborne illness in the United States, causing one million illnesses each year. Local, state, and territorial health departments voluntarily report C. perfringens outbreaks to the U.S. Centers for Disease Control and Prevention through the Foodborne Disease Outbreak Surveillance System. Our analysis included outbreaks confirmed by laboratory evidence during 1998-2010. A food item was implicated if C. perfringens was isolated from food or based on epidemiologic evidence. Implicated foods were classified into one of 17 standard food commodities when possible. From 1998 to 2010, 289 confirmed outbreaks of C. perfringens illness were reported with 15,208 illnesses, 83 hospitalizations, and eight deaths. The number of outbreaks reported each year ranged from 16 to 31 with no apparent trend over time. The annual number of outbreak-associated illnesses ranged from 359 to 2,173, and the median outbreak size was 24 illnesses. Outbreaks occurred year round, with the largest number in November and December. Restaurants (43%) were the most common setting of food preparation. Other settings included catering facility (19%), private home (16%), prison or jail (11%), and other (10%). Among the 144 (50%) outbreaks attributed to a single food commodity, beef was the most common commodity (66 outbreaks, 46%), followed by poultry (43 outbreaks, 30%), and pork (23 outbreaks, 16%). Meat and poultry outbreaks accounted for 92% of outbreaks with an identified single food commodity. Outbreaks caused by C. perfringens occur regularly, are often large, and can cause substantial morbidity yet are preventable if contamination of raw meat and poultry products is prevented at the farm or slaughterhouse or, after contamination, if these products are properly handled and prepared, particularly in restaurants and catering facilities.

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

Cited by 43 publications

References 18 publications

Characterization ofClostridium difficileIsolates from Human Fecal Samples and Retail Meat from Pennsylvania

Characterization ofClostridium difficileIsolates from Human Fecal Samples and Retail Meat from Pennsylvania

Diagnosis of Clostridium difficile Infection: an Ongoing Conundrum for Clinicians and for Clinical Laboratories

Epidemiology of Foodborne Disease Outbreaks Caused byClostridium perfringens, United States, 1998–2010

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