Abstract
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 that food products may play a role in interspecies C. difficile transmission.
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APA
Songer, J. G., Trinh, H. T., Killgore, G. E., Thompson, A. D., McDonald, L. C., & Limbago, B. M. (2009). Clostridium difficile in retail meat products, USA, 2007. Emerging Infectious Diseases, 15(5), 819–821. https://doi.org/10.3201/eid1505.081071
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