The prevalence of Clostridioides difficile on farms, in abattoirs and in retail foods in Ireland

Marcos, Pilar; Whyte, Paul; McElroy, M.; Fanning, Séamus; Frias, Jesus Maria; Bolton, Declan

doi:10.1016/j.fm.2021.103781

Cited by 19 publications

(19 citation statements)

References 65 publications

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“…However, one of the disadvantages of phenotypic methods such as culture is their inability to differentiate between toxin-producing and non-toxin-producing strains of C. difficile (Chung et al 2019 ). Therefore, the use of molecular methods such as PCR, real-time PCR, and LAMP assay is more sensitive and specific options in this regard and can detect the toxigenic C. difficile strain in different sources (Zhou et al 2019 ; Marcos et al 2021 ).…”

Section: Discussionmentioning

confidence: 99%

Loop mediated isothermal amplification of Clostridioides difficile isolates in gastrointestinal patients

et al. 2022

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This study investigated the prevalence of Clostridioides difficile by culture, multiplex polymerase chain reaction (M-PCR), and loop mediated isothermal amplification (LAMP) in patients with suspected C. difficile infections (CDIs). Also, the results of three methods were compared. All stool specimens collected from CDI suspected patients were cultured on selective C. difficile cycloserine-cefoxitin fructose agar and incubated in an anaerobic jar up to 7 days. The bacterial isolates were identified using standard tests. Multiplex-PCR (M-PCR) was performed for detection of tcdA, tcdB, and tpi genes. The LAMP assay was performed to detect the tcdB gene of C. difficile. C. difficile was isolated from 20.0% (n = 10/50) of samples by culture. M-PCR showed that 34.0% (n = 17/50) of the specimens were positive for C. difficile based on the presence of tpi gene. Out of the 17 C. difficile, 13 strains (76.0%) were positive for tcdB gene using M-PCR. However, the LAMP assay showed that 30.0% (15/50) of specimens were positive for the presence of tcdB gene. M-PCR and LAMP methods showed 100.0% sensitivity compared to the culture method. However, the specificity of the LAMP (87.5%) was relatively higher than the M-PCR (82.5%) compared to the culture. Based on the results of this study, the prevalence of toxigenic C. difficile strains was high in suspected CDI patients. So, the differentiation between toxigenic and non-toxigenic strains is necessary. Our data showed that the LAMP assay is a good method for direct detection of toxigenic C. difficile strains from stool specimens.

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Section: Discussionmentioning

confidence: 99%

Loop mediated isothermal amplification of Clostridioides difficile isolates in gastrointestinal patients

et al. 2022

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“…DNA extraction was performed on 48-h blood agar cultures, by boiling at 100 °C for 5 min and subsequently frozen at −20 °C for 10 min, the mixture was then centrifuged at 3000× g for 10 min [ 40 ].…”

Section: Methodsmentioning

confidence: 99%

Prevalence, Molecular Characterization and Antimicrobial Susceptibility of Clostridioides difficile Isolated from Pig Carcasses and Pork Products in Central Italy

Licciardi

Primavilla

Roila

et al. 2021

IJERPH

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In the last decade, the incidence and severity of Clostridioides difficile infections (CDIs) in humans have been increasing and community-associated infections have been described. For these reasons, the interest in C. difficile in food and in food animals has increased, suggesting other possible sources of C. difficile acquisition. This study evaluated the presence of C. difficile on pig carcasses at the slaughterhouse and in pork products in Central Italy. The contamination rate on pig carcasses was 4/179 (2.3%). Regarding food samples, a total of 216 pork products were tested (74 raw meat preparations and 142 ready-to-eat food samples made by cured raw meat). The real-time PCR screening was positive for 1/74 raw meat preparation (1.35%) and for 1/142 ready-to-eat food samples (0.7%) C. difficile was isolated only from the raw meat preparation (pork sausage). All the isolated strains were toxigenic and susceptible to all the tested antibiotics. Strains isolated from carcass samples displayed A+B+CDTa+CDTb+ profile, were toxinotype IV and belonged to the same ribotype arbitrary named TV93, while the one isolated from food samples displayed A+B+CDTa-CDTb- profile and it was not possible to determine ribotype and toxinotype, because it was lost after freeze storage. It was concluded that the prevalence of C. difficile in the pork supply chain is very low.

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“…Previous research reported C. estertheticum and C. gasigenes in 17.9% and 25.4% of bovine faecal samples, respectively (Moschonas et al., 2009). A more recent study found C. difficile in 7% of bovine faeces as well as in 13% of ovine faeces (Marcos Lázaro et al., 2021). However, the same study failed to detect C. difficile in beef and lamb products at retail.…”

Section: Assessmentmentioning

confidence: 98%

Microbiological safety of aged meat

Koutsoumanis¹,

Allende²,

Álvarez‐Ordóñez³

et al. 2023

EFS2

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The impact of dry‐ageing of beef and wet‐ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As ‘standard fresh’ and wet‐aged meat use similar processes these were differentiated based on duration. In addition to a description of the different stages, data were collated on key parameters (time, temperature, pH and a w ) using a literature survey and questionnaires. The microbiological hazards that may be present in all aged meats included Shiga toxin‐producing Escherichia coli (STEC), Salmonella spp., Staphylococcus aureus , Listeria monocytogenes , enterotoxigenic Yersinia spp., Campylobacter spp. and Clostridium spp. Moulds, such as Aspergillus spp. and Penicillium spp., may produce mycotoxins when conditions are favourable but may be prevented by ensuring a meat surface temperature of −0.5 to 3.0°C, with a relative humidity (RH) of 75–85% and an airflow of 0.2–0.5 m/s for up to 35 days. The main meat spoilage bacteria include Pseudomonas spp . , Lactobacillus spp. Enterococcus spp., Weissella spp., Brochothrix spp., Leuconostoc spp., Lactobacillus spp., Shewanella spp. and Clostridium spp. Under current practices, the ageing of meat may have an impact on the load of microbiological hazards and spoilage bacteria as compared to standard fresh meat preparation. Ageing under defined and controlled conditions can achieve the same or lower loads of microbiological hazards and spoilage bacteria than the variable log 10 increases predicted during standard fresh meat preparation. An approach was used to establish the conditions of time and temperature that would achieve similar or lower levels of L. monocytogenes and Yersinia enterocolitica (pork only) and lactic acid bacteria (representing spoilage bacteria) as compared to standard fresh meat. Finally, additional control activities were identified that would further assure the microbial safety of dry‐aged beef, based on recommended best practice and the outputs of the equivalence assessment.

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The prevalence of Clostridioides difficile on farms, in abattoirs and in retail foods in Ireland

Cited by 19 publications

References 65 publications

Loop mediated isothermal amplification of Clostridioides difficile isolates in gastrointestinal patients

Loop mediated isothermal amplification of Clostridioides difficile isolates in gastrointestinal patients

Prevalence, Molecular Characterization and Antimicrobial Susceptibility of Clostridioides difficile Isolated from Pig Carcasses and Pork Products in Central Italy

Microbiological safety of aged meat

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