| Literature DB >> 22986214 |
Brandi Limbago1, Angela D Thompson, Sharon A Greene, Duncan MacCannell, Charles E MacGowan, Beverly Jolbitado, Henrietta D Hardin, Stephanie R Estes, J Scott Weese, J Glenn Songer, L Hannah Gould.
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. Published by Elsevier Ltd.Entities:
Mesh：
Year: 2012 PMID： 22986214 PMCID： PMC5755364 DOI： 10.1016/j.fm.2012.08.005
Source DB: PubMed Journal: Food Microbiol ISSN： 0740-0020 Impact factor: 5.516