However, this increased proportion of outbreaks cannot be completely explained by increased consumption and enhanced surveillance of them. Nevertheless fresh leafy green vegetables and their RTE salads are recognized as a source of food poisoning outbreaks in many parts of the world. Over the past 10 years, there is an increasing demand for leafy green vegetables and their ready-to-eat (RTE) salads since people changed their eating habits because of healthier lifestyle interest. PMID:19402979ĭo leafy green vegetables and their ready-to-eat salads carry a risk of foodborne pathogens? Ready-to-eat salads may be potential sources for virulent C. Isolates were susceptible to vancomycin and metronidazole but variably resistant to other antimicrobial drugs. Two isolates were PCR ribotype 017 (toxin A–, B+), and 1 was PCR ribotype 001. Of 40 ready-to-eat salads, 3 (7.5%) were positive for Clostridium difficile by PCR. in 20 g salad, respectively, for the method employed.Ĭlostridium difficile in Ready-to-Eat Salads, Scotlandīakri, Marwah M. in 20 g salad and between 6 and 15 c.f.u. The detection thresholds for vegetative cells and spores cells varied between 1 and 3 c.f.u. The strains belonged to three different PCR ribotypes: 001, 014/020/077 and 015. difficile strains were isolated in three samples (2.9 %): two ready-to-eat salads (one heart of lettuce and one lamb's lettuce salad) and one portion of pea sprouts. One hundred and four ready-to-eat salads and vegetables were studied. The objective of this study was to assess the prevalence of ready-to-eat raw vegetables contaminated with C. The presence of Clostridium difficile in food like shellfish, vegetables and meat has been reported in several publications during the past few years. Contamination of ready-to-eat raw vegetables with Clostridium difficile in France.Įckert, Catherine Burghoffer, Béatrice Barbut, Frédéric
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