<i>Clostridium perfringens</i>Contamination in Retail Meat and Meat-Based Products in Bursa, Turkey

Yibar, Artun; Çetin, Ece; Ata, Zafer; Erkose, Evren; Tayar, Mustafa

doi:10.1089/fpd.2017.2350

Cited by 11 publications

(7 citation statements)

References 25 publications

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“…Similarly, previous studies found that all C. perfringens isolates from meat samples were positive for cap + gene [38,39], suggesting that it might be a universal gene in C. perfringens isolated from meat samples [40]. Moreover, the cpe + gene has been detected in 1.4% [25], 5% [41], and 27.2% [42] of C. perfringens isolated from raw and processed meats. In contrast, a recent study did not find cpe + gene in any of the C. perfringens isolates recovered from meat samples in Korea [32].…”

Section: Discussionsupporting

confidence: 55%

Genotyping and Antimicrobial Susceptibility of Clostridium perfringens and Clostridioides difficile in Camel Minced Meat

et al. 2021

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The present study aimed to determine the occurrence, genotypes, and antimicrobial resistance of Clostridium perfringens (C. perfringens) and Clostridioides difficile (C. difficile) in camel minced meat samples collected from small butcher shops and supermarkets in Al-Ahsa Governorate, Saudi Arabia. A total of 100 camel minced meat samples were randomly collected from small butcher’s shops (n = 50) and supermarkets (n = 50) in Al-Ahsa Governorate, Saudi Arabia. C. perfringens and C. difficile were isolated and identified using the VITEK-2 compact system and 16S rRNA gene amplification. Genotypes, toxin genes, and antimicrobial susceptibility of the isolates were determined. Moreover, ELISA was used to detect C. perfringens and C. difficile toxins. C. perfringens and C. difficile were isolated from 14% and 4% of the tested minced meat samples, respectively. Out of the 14 C. perfringens isolates, type A (64.3%), type B (7.1%), type C (21.5%), and type D (7.1%) were detected. However, out of the four C. difficile isolates, three (75%) were type A+B+ and one (25%) was type A−B+. None of the C. perfringens or C. difficile toxins were identified using ELISA. C. perfringens and C. difficile isolates exhibited a high rate of resistance to tetracycline (56% and 75%, respectively). However, all isolates were susceptible to amoxicillin-clavulanate. Multidrug resistance was observed in three (21.4%) C. perfringens and one (25%) C. difficile isolates. In conclusion, camel minced meat was contaminated with C. perfringens and C. difficile, which present a potential risk of food poisoning. The majority of the isolates were resistant to at least one antimicrobial, and some isolates were multidrug-resistant. Therefore, food safety standards and frequent inspections of abattoirs, small butcher shops, and supermarkets should be enforced.

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Section: Discussionsupporting

confidence: 55%

Genotyping and Antimicrobial Susceptibility of Clostridium perfringens and Clostridioides difficile in Camel Minced Meat

et al. 2021

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“…Since the 1940s, food poisoning caused by the contamination of C. perfringens has been reported ( Yibar et al., 2018 ). The contamination rate of C. perfringens in retail meat products from different regions is different; for example, the contamination rate of C. perfringens in chicken products of this study is 51.11%, which is higher than the results of retail chicken meat samples in central China (15.1%) (Zhang et al., 2018 ), Korea (19.0%) (Jang et al., 2020 ) and the United States (30.00%) (Lin et al., 2003 ), and lower than the positive rate of Canadian retail chickens (67%) (Nowell et al., 2010 ).…”

Section: Discussionmentioning

confidence: 99%

Prevalence and multilocus sequence typing of Clostridium perfringens isolated from retail chicken products and diseased chickens in Tai'an region, China

Zhang

et al. 2021

Veterinary Medicine & Sci

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Background: Clostridium perfringens is an important zoonotic microorganism, which can cause diseases in animals and humans under suitable conditions. Contamination of C. perfringens in chicken products has been reported worldwide, but the genetic diversity and relationship of isolates were seldom analyzed. Objectives:The current study was undertaken to investigate the prevalence of C. perfringens from retail chicken products and sick chickens with suspected necrotic enteritis (NE) in Tai'an area, China. Methods:In total, 295 samples were collected from Tai'an large poultry retail market and veterinary hospital in 2018, then the isolates were tested for toxin genes, drug resistance and multilocus sequence typing (MLST).Results: Overall, 138 (46.78%) samples were determined to be positive for C. perfringens, and 99.37% of the isolates were identified as C. perfringens type A, with the remaining isolates being type F; 18.99% of the isolates were positive for cpb2 gene.Antimicrobial susceptibility testing revealed that 52.27% of the isolates from poultry retail market and diseased chickens showed multiple antibiotic resistance. MLST results showed that 50 analyzed isolates can be divided into 39 sequences types (STs), clustered in three clonal complexes (CCs) and 23 singletons. Although most of the isolates belong to type A, considerable genetic diversity can be observed, with the Simpson's diversity index up to 0.9181. MLST results and phylogenetic analysis showed that a portion of the isolates from humans and chickens were assigned to the same clusters in the phylogenetic tree or found to be in the same CCs, indicating the chicken isolates and the human isolates are related in certain stratification. Conclusions:This study showed that the contamination rate of C. perfringens in the local retail chicken products was relatively high. Most of the isolates exhibit broadspectrum antimicrobial resistance. The high antibiotic resistance of C. perfringens isolates and the relationship between isolates from human and chicken indicated potential public health risks.

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“…Colony identification was confirmed by PCR assay based on the detection of the C. perfringens 16S rDNA gene, and the enumeration results were expressed in CFU/ml. 24 DNA extraction DNA extraction was performed using the boiling method. For this purpose, two bacterial colonies were placed inside a tube containing 50 μl of distilled water and boiled at 100°C for 10 min in a water bath.…”

Section: Isolation Of C Perfringensmentioning

confidence: 99%

Microbiological quality of hospital‐prepared blenderised tube feeding

Adibi

Afshari

Norouzy

et al. 2022

J Human Nutrition Diet

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Background Contaminated blenderised tube feeding (BTF) causes numerous infections in patients with deficient immune systems. The microbial quality of BTF should be thoroughly monitored to reduce the risks of microbial agents and prevent food safety problems such as food poisoning and food‐borne illnesses. The aim of this study was to survey the contamination rate of BTF samples prepared in the teaching hospitals in Mashhad, Iran. Methods This study was conducted on 24 samples of BTF prepared in four teaching hospitals in Mashhad city; the samples were collected randomly. Then specific culture media were used for detected and counted Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, coliforms and Escherichia coli. The final confirmation of the isolates was performed using polymerase chain reaction. Results The total bacterial count was determined in the BTF samples and compared with the Food and Drug Administration medical food standards; 91.6% of the samples had 5.2 ± 0.1 log CFU/ml microbial bacterial contamination considering the standard range. The mean prevalence of contamination in these samples was measured for coliforms 4.9 ± 0.17 log CFU/ml, B. cereus 3.6 ± 0.16 log CFU/ml, S. aureus 3.7 ± 0.15 log CFU/ml and C. perfringens 4.7 ± 0.08 log CFU/ml (p < 0.05). Moreover, E. coli 11 (45.8%), Salmonella spp. 9 (37.5%) and L. monocytogenes 17 (70.8%) samples were detected. Conclusion Given the high consumption of BTF and the transmission of food contamination to hospitalised patients, it is essential to improve the hygienic conditions at the site of BTF preparation to prevent re‐contamination.

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Clostridium perfringensContamination in Retail Meat and Meat-Based Products in Bursa, Turkey

Cited by 11 publications

References 25 publications

Genotyping and Antimicrobial Susceptibility of Clostridium perfringens and Clostridioides difficile in Camel Minced Meat

Genotyping and Antimicrobial Susceptibility of Clostridium perfringens and Clostridioides difficile in Camel Minced Meat

Prevalence and multilocus sequence typing of Clostridium perfringens isolated from retail chicken products and diseased chickens in Tai'an region, China

Microbiological quality of hospital‐prepared blenderised tube feeding

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