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Food Microbiol. 2012 Dec;32(2):448-51. doi: 10.1016/j.fm.2012.08.005. 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.

Author information

1
Centers for Disease Control and Prevention, Division of Healthcare Quality Promotion, 1600 Clifton Rd. N.E., MS C16, Atlanta, GA 30329, USA. blimbago@cdc.gov

Abstract

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.

PMID:
22986214
PMCID:
PMC5755364
DOI:
10.1016/j.fm.2012.08.005
[Indexed for MEDLINE]
Free PMC Article

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