Detection, Characterization and Antibiotic Susceptibility of Clostridioides (Clostridium) difficile in Meat Products
Clostridioides (Clostridium) difficile is a Gram (+), anaerobic, spore forming, rod shaped bacterium that can produce toxin. The objective of this study is to reveal the presence of C. difficile in meat products, to analyze the ribotype diversity by PCR and to evaluate the antibiotic susceptibility...
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Veröffentlicht in: | Food science of animal resources 2020, 40(4), , pp.578-587 |
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Sprache: | eng |
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Zusammenfassung: | Clostridioides (Clostridium) difficile
is a Gram (+),
anaerobic, spore forming, rod shaped bacterium that can produce toxin. The
objective of this study is to reveal the presence of
C.
difficile
in meat products, to analyze the ribotype diversity by
PCR and to evaluate the antibiotic susceptibility of isolated strains. The
organism was isolated in 22 out of 319 (6.9%) examined meat product
samples and 9 out of 22 (40.9%) isolates were identified as RT027 and all
isolates had the ability of toxin production. In terms of antibiotic
susceptibility, all isolates were susceptive to amoxicillin-clavulanic acid,
tetracycline and vancomycin and 21 (95.4%) isolates to metronidazole. On
the other hand, imipenem and cefotaxim resistance was observed in all. In
conclusion, the results of this comprehensive study conducted in Turkey deduced
the presence of
C. difficile
in different meat products.
Therefore, these products can be evaluated as a potential contamination source
of
C. difficile
from animals to humans especially for elders,
youngsters, long terms wide spectrum antibiotic used and immuno-suppressed
individuals. |
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ISSN: | 2636-0772 2636-0780 |
DOI: | 10.5851/kosfa.2020.e34 |