Detection, Characterization and Antibiotic Susceptibility of Clostridioides (Clostridium) difficile in Meat Products


MURATOĞLU K. , Akkaya E. , Hampikyan H., Bingol E. B. , Cetin O., Colak H.

FOOD SCIENCE OF ANIMAL RESOURCES, cilt.40, ss.578-587, 2020 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 40 Konu: 4
  • Basım Tarihi: 2020
  • Doi Numarası: 10.5851/kosfa.2020.e34
  • Dergi Adı: FOOD SCIENCE OF ANIMAL RESOURCES
  • Sayfa Sayıları: ss.578-587

Özet

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.