Detection, Characterization and Antibiotic Susceptibility of Clostridioides (Clostridium) difficile in Meat Products

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dc.authorid141188en_US
dc.authorid141188en_US
dc.authorid255372en_US
dc.authorid109242en_US
dc.contributor.authorHampikyan, Hamparsun
dc.contributor.authorMuratoğlu, Karlo
dc.contributor.authorAkkaya, Esra
dc.contributor.authorBingöl, Enver Barış
dc.contributor.authorÇetin, Ömer
dc.contributor.authorÇolak, Hilal
dc.date.accessioned2020-10-16T11:05:41Z
dc.date.available2020-10-16T11:05:41Z
dc.date.issued2020
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractClostridioides (Clostridium) difficile is a Gram (+), anaerobic, spore forming, rod shaped bacterium that can produce toxin. The objective of this study is to reveal the presence of C. difficile in meat products, to analyze the ribotype diversity by PCR and to evaluate the antibiotic susceptibility of isolated strains. The organism was isolated in 22 out of 319 (6.9%) examined meat product samples and 9 out of 22 (40.9%) isolates were identified as RT027 and all isolates had the ability of toxin production. In terms of antibiotic susceptibility, all isolates were susceptive to amoxicillin-clavulanic acid, tetracycline and vancomycin and 21 (95.4%) isolates to metronidazole. On the other hand, imipenem and cefotaxim resistance was observed in all. In conclusion, the results of this comprehensive study conducted in Turkey deduced the presence of C. difficile in different meat products. Therefore, these products can be evaluated as a potential contamination source of C. difficile from animals to humans especially for elders, youngsters, long terms wide spectrum antibiotic used and immuno-suppressed individuals.en_US
dc.identifier.citationFood Sci. Anim. Resour. 2020 July 40(4):578~587en_US
dc.identifier.doi10.5851/kosfa.2020.e34
dc.identifier.issn1029-8479
dc.identifier.pmid32734265en_US
dc.identifier.scopus2-s2.0-85098220546en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.5851/kosfa.2020.e34
dc.identifier.wosWOS:000551629500007en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherKorean Society for Food Science of Animal Resourcesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.subjectClostridium difficileen_US
dc.subjectMeat productsen_US
dc.subjectRibotypeen_US
dc.subjectAntibiotic susceptibilityen_US
dc.subjectClostridium difficile toxinen_US
dc.titleDetection, Characterization and Antibiotic Susceptibility of Clostridioides (Clostridium) difficile in Meat Productsen_US
dc.typeArticleen_US

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