Detection of Clostridium difficile in Retail Ground Meat Products in Manitoba

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dc.contributor.authorVisser, Monique
dc.contributor.authorSepehrim, Shadi
dc.contributor.authorOlson, Nancy
dc.contributor.authorDu, Tim
dc.contributor.authorMulvey, Michael R
dc.contributor.authorAlfa, Michelle J
dc.date.accessioned2016-06-07T19:31:45Z
dc.date.available2016-06-07T19:31:45Z
dc.date.issued2012-1-1
dc.date.updated2016-06-07T06:55:02Z
dc.description.abstractThe aim of the present study was to determine whether Clostridium difficile was present in uncooked retail ground beef and ground pork products sold in Winnipeg, Manitoba. Using an alcohol treatment protocol and inoculation of cultures on C difficile Moxalactam Norfloxacin (CDMN), toxigenic C difficile was found in 6.3% of 48 meat samples. The C difficile isolates belonged to different pulsotypes, all of which had been previously isolated from the stool of Manitoba patients with C difficile disease. Because cooking of meat will not eradicate C difficile spores, this raises a concern regarding potential foodborne transmissibility of this organism.
dc.description.versionPeer Reviewed
dc.identifier.citationMonique Visser, Shadi Sepehrim, Nancy Olson, Tim Du, Michael R Mulvey, and Michelle J Alfa, “Detection of Clostridium difficile in Retail Ground Meat Products in Manitoba,” Canadian Journal of Infectious Diseases and Medical Microbiology, vol. 23, no. 1, pp. 28-30, 2012. doi:10.1155/2012/646981
dc.identifier.urihttp://dx.doi.org/10.1155/2012/646981
dc.identifier.urihttp://hdl.handle.net/1993/31358
dc.language.rfc3066en
dc.rightsopen accessen_US
dc.rights.holderCopyright © 2012 Hindawi Publishing Corporation. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
dc.titleDetection of Clostridium difficile in Retail Ground Meat Products in Manitoba
dc.typeJournal Article
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