The Prevalence of Clostridium difficile and Clostridium perfringens in Minced and Ground Beef in Iran
الموضوعات :
Samaneh Hassani
1
(Department of Food Hygiene and Safety, School of Public Health, Qazvin University of Medical Sciences, Qazvin, Iran)
Razzagh Mahmoudi
2
(Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran)
Ata Kabudari
3
(Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran)
Peyman Ghajarbeygi
4
(Health Products Safety Research Center, Qazvin University of Medical Sciences, Qazvin, Iran)
Amir Peymani
5
(Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran)
Shagahyegh Moosavi
6
(Department of Molecular Medicine, Faculty of Medical Sciences, Qazvin University of Medical Sciences, Qazvin, Iran)
Saeed Shahsavari
7
(Department of Epidemiology and Biostatics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran)
الکلمات المفتاحية: PCR, Qazvin, Clostridium perfringens, Clostridium difficile, meat,
ملخص المقالة :
In this study, due to the importance of human societies, the prevalence of Clostridium difficile and Clostridium perfringens in minced and ground beef was investigated in Qazvin city, Iran. All samples were collected randomly by sampling method. The number of samples taken was estimated based on statistical methods and according to previous studies. Clostridium difficile moxalactam norfloxacin (CDMN) culture media was used to isolate Clostridium difficile and TCS Agar and TPGY culture media was used for Clostridium perfringens. After isolation, a PCR (Polymerase Chain Reaction) test was used to confirm the species diagnosis. According to the results, 21.26% of all samples were infected with these two bacteria. The prevalence of Clostridium perfringens (18.04%) was significantly (p < 0.05) higher than Clostridium difficile (3.22%). Given the results and the pathogenicity of Clostridium species, especially Clostridium difficile and Clostridium perfringens, special attention should be paid to the methods reducing the contamination of these pathogenic bacteria in raw food.
1. Borriello S.P., Aktories K., 2005. Clostridium perfringens, Clostridium difficile, and other Clostridium species. In: Borriell SP, Murray PR, Funke G, editor. Topley and Wilson's microbiology and microbial infections. 10th ed. London: ASM press. pp. 1098-1136.
2. Candel-Pérez C., Ros-Berruezo G., Martínez-Graciá C., 2019. A review of Clostridioides [Clostridium] difficile occurrence through the food chain. Food Microbiol. 77, 118-129.
3. Lindström M., Heikinheimo A., Lahti P., Korkeala H., 2011. Novel insights into the epidemiology of Clostridium perfringens type A food poisoning. Food Microbiol. 28, 192–198.
4. Novak J.S., Juneja V.K., 2002. Clostridium perfringens: hazards in new generation foods. Innov Food Sci Emerg Technol. 3, 127-132.
5. Alphons J., Cornelia W., Dirk J., 2009. A multiplex PCR for toxin typing of Clostridium perfringens isolates. Vet Microbiol. 136, 411-412.
6. Adams M.R., Moss M.O., 2006. Food microbiology (2nd ed.). Cambridge: The Royal Society of Chemistry.
7. Brynestad S., Granum P.E., 2002. Clostridium perfringens and foodborne infections. Int J Food Microbiol. 74, 195–202.
8. Gould L.H., Limbago B., 2010. Clostridium difficile in food and domestic animals: a new foodborne pathogen? Clin Infect Dis. 51(5), 577-582.
9. Hookman P., Barkin J.S., 2007. Reviwe: Clostridium difficile-associated disorders/diarrhea and Clostridium difficile colitis: the emergence of a more virulent era. Digest Dis Sci. 52, 1071-1075.
10. Weese J.S., Reid-Smith R.J., Avery B.P., Rousseau J., 2010. Detection and characterization of Clostridium difficile in retail chicken. Lett Appl Microbiol. 50, 362–365.
11. Esfandiari Z., Weese S., Ezzatpanah H., Jalali M., Chamani, M., 2014. Occurrence of Clostridium difficile in seasoned hamburgers and seven processing plants in Iran. BMC Microbiol. 14, 283(1-7). https:// doi.org/ 10.1186/ s12866-014-0283-6
12. Nayebpour F., Rahimi E., 2018. Prevalence, antibiotic resistance, and toxigenic gene profile of the Clostridium difficile isolated from molluscan shellfish. J Food Saf. e12586. https://doi.org/10.1111/jfs.12586
13. Pasquale V., Romano V., Rupnik M., Capuano F., Bove D., Aliberti F., Dumontet S., 2012. Occurrence of toxigenic Clostridium difficile in edible bivalve molluscs. Food Microbiol. 31(2), 309–312.
14. Esfandiari Z., Jalali M., Ezzatpanah H., Weese S., Chamani M., 2014. Examination of Clostridium difficile Contamination in beef meat distributed in Isfahan using culture and Multiplex-PCR method. Biological Journal of Microorganism. 7(8), 109-116. doi: 10.5812/jjm.16771.
15. Rupnik M., Songer J.G., 2010. Clostridium difficile: Its potential as a source of foodborne disease. Adv Nutr. 60, 53-66.
16. Von Abercron S.M.M., Karlsson F., TrowaldWigh G., Wierup M., Krovacek K., 2009. Low occurrence of Clostridium difficile in retail ground meat in Sweden. J Food Prot. 72(8), 1732-1734.
17. Khademi F., Sahebkar A., 2019. The prevalence of antibiotic-resistant Clostridium species in Iran: a meta-analysis. Pathog Glob Health. 113(2), 58-66.
18. Mellou k., Kyritsi M., Chrysostomou A., Sideroglou T., Georgakopoulou T., Hadjichristodoulou C., 2019. Clostridium perfringens Foodborne Outbreak during an Athletic Event in Northern Greece, June 2019. Int J Environ Res Public Health. 16(20), 3967(1-5). https://doi.org/10.3390/ijerph16203967
19. Guran H.S., Vural A., Erkan M.E., 2014. The prevalence and molecular typing of Clostridium perfringens in ground beef and sheep meats. J Verbr Lebensm. 9, 121–128.
20. Gkogka E., Reija M.W., Gorris L.G.M., Zwietering M.H., 2019. Risk assessment of Clostridium perfringens in Cornish pasties in the UK. Food Control. 108, 106822(1-14). https://doi.org/10.1016/j.foodcont.2019.106822
