Author/Authors :
Brandi Limbago، نويسنده , , Angela D. Thompson، نويسنده , , Sharon A. Greene، نويسنده , , Duncan MacCannell، نويسنده , , Charles E. MacGowan، نويسنده , , Beverly Jolbitado، نويسنده , , Henrietta D. Hardin، نويسنده , , Stephanie R. Estes، نويسنده , , J. Scott Weese، نويسنده , , J. Glenn Songer، نويسنده , , L. Hannah Gould، نويسنده ,
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.
