Development of a consensus method for culture of Clostridium difficile from meat and its use in a survey of U.S. retail meats

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.