title: Clostridium difficile in retail meat products, USA, 2007.
abstract: To determine the presence of Clostridium difficile, we sampled cooked and uncooked meat products sold in Tucson, Arizona. Forty-two percent contained toxigenic C. difficile strains (either ribotype 078/toxinotype V [73%] or 027/toxinotype III [NAP1 or NAP1-related; 27%]). These findings indicate that food products may play a role in interspecies C. difficile transmission.
authors.affiliation: University of Arizona, Tucson, 85721, USA. gsonger@u.arizona.edu
authors.forename: J Glenn
authors.initials: JG
authors.lastname: Songer
authors.forename: Hien T
authors.initials: HT
authors.lastname: Trinh
authors.forename: George E
authors.initials: GE
authors.lastname: Killgore
authors.forename: Angela D
authors.initials: AD
authors.lastname: Thompson
authors.forename: L Clifford
authors.initials: LC
authors.lastname: McDonald
authors.forename: Brandi M
authors.initials: BM
authors.lastname: Limbago
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology; D001130:Arizona; D002417:Cattle / Q000382:microbiology*; D016360:Clostridioides difficile / Q000145:classification / Q000187:drug effects / Q000235:genetics / Q000302:isolation & purification*; D016521:Electrophoresis, Gel, Pulsed-Field; D005506:Food Contamination; D008461:Meat Products / Q000382:microbiology*; D008826:Microbial Sensitivity Tests; D016133:Polymerase Chain Reaction; D021521:Ribotyping; D013552:Swine / Q000382:microbiology; D014422:Turkeys / Q000382:microbiology
chemical_list: D000900:Anti-Bacterial Agents