Prevalence, Molecular Characterization and Antimicrobial Susceptibility of <i>Clostridioides difficile</i> Isolated from Pig Carcasses and Pork Products in Central Italy
In the last decade, the incidence and severity of <i>Clostridioides difficile</i> infections (CDIs) in humans have been increasing and community-associated infections have been described. For these reasons, the interest in <i>C. difficile</i> in food and in food animals has i...
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| Autores principales: | , , , , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/f8d28f1f3cb8478d9a65f1c37f93f492 |
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| Sumario: | In the last decade, the incidence and severity of <i>Clostridioides difficile</i> infections (CDIs) in humans have been increasing and community-associated infections have been described. For these reasons, the interest in <i>C. difficile</i> in food and in food animals has increased, suggesting other possible sources of <i>C. difficile</i> acquisition. This study evaluated the presence of <i>C. difficile</i> on pig carcasses at the slaughterhouse and in pork products in Central Italy. The contamination rate on pig carcasses was 4/179 (2.3%). Regarding food samples, a total of 216 pork products were tested (74 raw meat preparations and 142 ready-to-eat food samples made by cured raw meat). The real-time PCR screening was positive for 1/74 raw meat preparation (1.35%) and for 1/142 ready-to-eat food samples (0.7%) <i>C. difficile</i> was isolated only from the raw meat preparation (pork sausage). All the isolated strains were toxigenic and susceptible to all the tested antibiotics. Strains isolated from carcass samples displayed A+B+CDTa+CDTb+ profile, were toxinotype IV and belonged to the same ribotype arbitrary named TV93, while the one isolated from food samples displayed A+B+CDTa-CDTb- profile and it was not possible to determine ribotype and toxinotype, because it was lost after freeze storage. It was concluded that the prevalence of <i>C. difficile</i> in the pork supply chain is very low. |
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