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Article Name Clostridium difficile: Its Properties and Relationship with Foods
Author Name Şeyma Şeniz ERSÖZ, Serap COŞANSU
Address Sakarya Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Sakarya/TÜRKİYE
Abstract Clostridium difficile, a Gram-positive, sporeforming and anaerobic bacterium, was first recognized in patients with antibiotic-associated diarrhea and pseudomembranous colitis in 1970s. Particularly, being treated with antibiotic and increasing age are the main risk factors for C. difficile infections. However, in recent years the rate of C. difficile infection also increased in population with low risk such as people who did not take antibiotic. Although it was investigated mostly in clinical microbiology, it was suspected that foods may be vehicles for transferring this pathogen to human due to being isolated from foods recently and the similarities between clinical isolates and those from foods as well as from animals. C. difficile was isolated from meat and meat products, ready-to-eat salads, vegetables and seafoods. The isolation rates and spore contamination levels were generally low. However, C. difficile spores are resistant to heat and could survive in cooked foods. Even though there is not any absolute evidence that C. difficile is transmitted to humans via foods, the current data obtained by very recent studies show that this is within possibility.
Published in Electronic Journal of Food Technologies
Issue 9
Volume 3
Pages 58-68
Year 2014
Type Review
Language Turkish
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