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Food Microbiol. 2012 Dec;32(2):448-51. doi: 10.1016/ Epub 2012 Aug 21.

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

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Centers for Disease Control and Prevention, Division of Healthcare Quality Promotion, 1600 Clifton Rd. N.E., MS C16, Atlanta, GA 30329, USA.


Three previously described methods for culture of Clostridium difficile from meats were evaluated by microbiologists with experience in C. difficile culture and identification. A consensus protocol using BHI broth enrichment followed by ethanol shock and plating to selective and non-selective media was selected for use, and all participating laboratories received hands-on training in the use of this method prior to study initiation. Retail meat products (N = 1755) were cultured for C. difficile over 12 months during 2010-2011 at 9 U.S. FoodNet sites. No C. difficile was recovered, although other clostridia were isolated.

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