Clostridium difficile in Retail Meat Products, USA, 2007

To determine the presence of Clostridium difficile, we sampled cooked and uncooked meat products sold in Tucson, Arizona. Forty-two percent contained toxigenic C. difficile strains (either ribotype 078/toxinotype V [73%] or 027/toxinotype III [NAP1 or NAP1-related; 27%]). These findings indicate tha...

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Autores principales: Songer, J. Glenn, Trinh, Hien T., Killgore, George E., Thompson, Angela D., McDonald, L. Clifford, Limbago, Brandi M.
Formato: Artigo
Lenguaje:Inglês
Publicado: Centers for Disease Control and Prevention 2009
Materias:
Dispatch
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC2687047/
https://ncbi.nlm.nih.gov/pubmed/19402980
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3201/eid1505.081071
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