Clostridium difficile in seafood and fish

Devon Metcalf; Brent P Avery; Nicol Janecko; Nancy Matic; Richard Reid-Smith; J Scott Weese

doi:10.1016/j.anaerobe.2011.02.008

Clostridium difficile in seafood and fish

Anaerobe. 2011 Apr;17(2):85-6. doi: 10.1016/j.anaerobe.2011.02.008. Epub 2011 Mar 3.

Authors

Devon Metcalf¹, Brent P Avery, Nicol Janecko, Nancy Matic, Richard Reid-Smith, J Scott Weese

Affiliation

¹ Department of Pathobiology, Ontario Veterinary College, University of Guelph, Ontario, Canada. dmetcalf@uoguelph.ca

PMID: 21376822
DOI: 10.1016/j.anaerobe.2011.02.008

Abstract

The objective of this study was to determine the prevalence of Clostridium difficile contamination in retail seafood and fish from Canadian grocery stores. C. difficile was found in 4.8% (5/119) of the samples. This study, combined with studies of other food sources, suggests that widespread contamination of food is common.

MeSH terms

Animals
Anti-Bacterial Agents / pharmacology
Bacterial Toxins / biosynthesis
Clostridioides difficile / classification
Clostridioides difficile / drug effects
Clostridioides difficile / genetics
Clostridioides difficile / isolation & purification*
Electrophoresis, Gel, Pulsed-Field
Fishes / microbiology*
Genotype
Humans
Microbial Sensitivity Tests
Molecular Typing
Ribotyping
Seafood / microbiology*

Substances

Anti-Bacterial Agents
Bacterial Toxins