Clostridium difficile in ready-to-eat foods in Isfahan and Shahrekord, Iran
10.1016/S2221-1691(15)30156-8
- Author:
Ebrahim RAHIMI
1
;
Zahra Sadat AFZALI
2
;
Zeinab Torki BAGHBADORANI
3
Author Information
1. Department of Food Hygiene, College of Veterinary Medicine, Islamic Azad University
2. Department of Biology, College of Basic Science, Islamic Azad University
3. Department of Food Science and Technology, College of Agriculture, Islamic Azad, University
- Publication Type:Journal Article
- Keywords:
Clostridium difficile;
ELISA;
Ready-to-eat foods
- From:Asian Pacific Journal of Tropical Biomedicine
2015;5(2):128-131
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To determine the prevalence and antimicrobial resistance of Clostridium difficile (C. difficile) isolated from ready-to-eat foods of Iran. Methods: From January to August 2013, a total of 368 unpacked ready-to-eat food samples were purchased from randomly selected supermarkets, retail stores and restaurants located in Isfahan and Shahrekord, Iran and were evaluated for the presence of C. difficile. Results: C. difficile spores were detected in 5 (1.36%) of the 368 samples. The highest prevalence of C. difficile was found in fasl salad (4.29%), followed by yogurt stew (2%), and olovyeh salad (0.93%). All 140 maccaroni salad and falafel sandwich samples were negative for C. difficile. One of the five C. difficile isolates (20%) contained tcdA, tcdB and cdtB toxin genes and four strains (80%) contained tcdA, and tcdB toxin genes. Also, among the five C. difficile isolates, only three strains were found to be toxigenic for toxin A and/or B by ELISA. Isolates were susceptible to vancomycin and metronidazole, but variably resistant to other antimicrobial drugs. Conclusions: This study, combined with studies on other food sources, suggests that widespread contamination of food is common.
