Contamination of ready-to-eat raw vegetables with Clostridium difficile in France
Contamination of ready-to-eat raw vegetables with Clostridium difficile in France
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DOI：
10.1099/jmm.0.056358-0
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发表时间：
2013-09-01
影响因子：
3
通讯作者：
Barbut, Frederic
中科院分区：
文献类型：
--
作者：
Eckert, Catherine;Burghoffer, Beatrice;Barbut, Frederic
在过去的几年里，一些出版物报道了艰难梭菌在贝类、蔬菜和肉类等食物中的存在。这项研究的目的是评估法国受艰难梭菌污染的即食生蔬菜的流行率。研究人员对104种即食沙拉和蔬菜进行了研究。在三个样本(2.9%)中分离到艰难梭菌毒素菌株：两个即食沙拉(一个生菜心和一个羊肉生菜沙拉)和一份豌豆芽。这些菌株属于三种不同的核糖体类型：001、014/020/077和015。营养细胞和孢子细胞的检测阈值在1~3cf.u之间变化。在20克沙拉和6至15摄氏度之间。在20克沙拉中，分别为所采用的方法。
The presence of Clostridium difficile in food like shellfish, vegetables and meat has been reported in several publications during the past few years. The objective of this study was to assess the prevalence of ready-to-eat raw vegetables contaminated with C. difficile in France. One hundred and four ready-to-eat salads and vegetables were studied. Toxigenic C. difficile strains were isolated in three samples (2.9%): two ready-to-eat salads (one heart of lettuce and one lamb's lettuce salad) and one portion of pea sprouts. The strains belonged to three different FOR ribotypes: 001, 014/020/077 and 015. The detection thresholds for vegetative cells and spores cells varied between 1 and 3 c.f.u. in 20 g salad and between 6 and 15 c.f.u. in 20 g salad, respectively, for the method employed.