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Prevalence of Clostridium difficile Isolated from Beef and Chicken Meat Products in Turkey
Korean J. Food Sci. An. 2018;38:759-767
Published online August 31, 2018;  https://doi.org/10.5851/kosfa.2018.e14
© 2018 Korean Society for Food Science of Animal Resources

Şeyma Şeniz Ersöz and Serap Coşansu*

Food Engineering Department, Engineering Faculty, Sakarya University, Esentepe Campus, 54187, Sakarya, Turkey
Correspondence to: Serap Coşansu
Food Engineering Department, Engineering Faculty, Sakarya University, Esentepe Campus, 54187, Sakarya, Turkey
Tel: +90 264 295 59 24
Fax: +90 264 295 56 01
E-mail: scosansu@sakarya.edu.tr
Received March 23, 2018; Revised July 9, 2018; Accepted July 10, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The concern about the possibility of food can be a vehicle for the transmission of Clostridium difficile to humans has been raised recently due to the similarities among the strains isolated from patients, foods and food animals. In this study, therefore, the prevalence of C. difficile was investigated in beef and chicken meat products collected from 57 different butcher shops, markets and fast food restaurants in Sakarya province of Turkey. Two out of 101 samples (1.98%) was positive for C. difficile indicating a very low prevalence. The pathogen was isolated from an uncooked meatball sample and a cooked meat döner sample, whereas not detected in chicken meat samples. The meatball isolate was resistant to vancomycin and tetracycline, while the cooked meat döner isolate was resistant to vancomycin and metronidazole. Both isolates were sensitive to moxifloxacin and clindamycin. Toxins A and B were not detected. This study reveals the presence of C. difficile in further processed beef products in Turkey.
Keywords : Clostridium difficile, meat, beef, chicken, antibiotic resistance


October 2018, 38 (5)