Methods currently applied to study the prevalence of Clostridioides difficile in foods
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/31818 |
Resumo: | Clostridioides difficile is responsible for most cases of antibiotic- and hospital-associated diarrhoea. Several studies have demonstrated the presence of C. difficile in different foods such as meat, raw milk, vegetables and seafood, which supports the hypothesis that foods contaminated with spores may be contributing to the exposure to and transmission of C. difficile. Generally, the prevalence of C. difficile in foods is low and there is no standard methodology for its isolation. Available methods have been optimized for stool samples rather than foods. In the majority of the studies, a similar base culture medium has been used and different selective and enrichment compounds are further added, which is, sometimes, controversial. Despite the extensive use of cycloserine and cefoxitin, as well as moxalactam and norfloxacin, many authors believe that the use of these selective supplements had an adverse effect on the recovery of C. difficile and only enabled recovery of resistant isolates from food samples. Another example is the use of sodium taurocholate to potentiate the germination of C. difficile spores; there are studies reporting that the addition of this component in the enrichment medium did not exert a beneficial effect on C. difficile recovery. Variations in sample amounts, dilution factors, incubation times, among others, may also affect the recovery of C. difficile from foods. Numerous studies have recently emerged, since there is increasing interest in C. difficile as a potentially foodborne pathogen. Thus, the purpose of this review is to summarize the methodologies currently used on the isolation/detection of C. difficile in foods and its subsequent characterization and typing. |
id |
RCAP_e7af875bd5d90d01ad1ed226e29d2d60 |
---|---|
oai_identifier_str |
oai:repositorio.ucp.pt:10400.14/31818 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
Methods currently applied to study the prevalence of Clostridioides difficile in foodsCulture mediaDetectionEnumerationMolecular techniquesRecoveryClostridioides difficile is responsible for most cases of antibiotic- and hospital-associated diarrhoea. Several studies have demonstrated the presence of C. difficile in different foods such as meat, raw milk, vegetables and seafood, which supports the hypothesis that foods contaminated with spores may be contributing to the exposure to and transmission of C. difficile. Generally, the prevalence of C. difficile in foods is low and there is no standard methodology for its isolation. Available methods have been optimized for stool samples rather than foods. In the majority of the studies, a similar base culture medium has been used and different selective and enrichment compounds are further added, which is, sometimes, controversial. Despite the extensive use of cycloserine and cefoxitin, as well as moxalactam and norfloxacin, many authors believe that the use of these selective supplements had an adverse effect on the recovery of C. difficile and only enabled recovery of resistant isolates from food samples. Another example is the use of sodium taurocholate to potentiate the germination of C. difficile spores; there are studies reporting that the addition of this component in the enrichment medium did not exert a beneficial effect on C. difficile recovery. Variations in sample amounts, dilution factors, incubation times, among others, may also affect the recovery of C. difficile from foods. Numerous studies have recently emerged, since there is increasing interest in C. difficile as a potentially foodborne pathogen. Thus, the purpose of this review is to summarize the methodologies currently used on the isolation/detection of C. difficile in foods and its subsequent characterization and typing.AIMS PressVeritati - Repositório Institucional da Universidade Católica PortuguesaBarbosa, JoanaCampos, AnaTeixeira, Paula2021-01-29T16:39:54Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/31818engBarbosa, J., Campos, A., Teixeira, P. (2020). Methods currently applied to study the prevalence of Clostridioides difficile in foods. AIMS Agriculture and Food, 5(1), 102-1282471-208610.3934/agrfood.2020.1.10285098697316000522625300009info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-05T01:36:59Zoai:repositorio.ucp.pt:10400.14/31818Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:25:40.989555Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Methods currently applied to study the prevalence of Clostridioides difficile in foods |
title |
Methods currently applied to study the prevalence of Clostridioides difficile in foods |
spellingShingle |
Methods currently applied to study the prevalence of Clostridioides difficile in foods Barbosa, Joana Culture media Detection Enumeration Molecular techniques Recovery |
title_short |
Methods currently applied to study the prevalence of Clostridioides difficile in foods |
title_full |
Methods currently applied to study the prevalence of Clostridioides difficile in foods |
title_fullStr |
Methods currently applied to study the prevalence of Clostridioides difficile in foods |
title_full_unstemmed |
Methods currently applied to study the prevalence of Clostridioides difficile in foods |
title_sort |
Methods currently applied to study the prevalence of Clostridioides difficile in foods |
author |
Barbosa, Joana |
author_facet |
Barbosa, Joana Campos, Ana Teixeira, Paula |
author_role |
author |
author2 |
Campos, Ana Teixeira, Paula |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Barbosa, Joana Campos, Ana Teixeira, Paula |
dc.subject.por.fl_str_mv |
Culture media Detection Enumeration Molecular techniques Recovery |
topic |
Culture media Detection Enumeration Molecular techniques Recovery |
description |
Clostridioides difficile is responsible for most cases of antibiotic- and hospital-associated diarrhoea. Several studies have demonstrated the presence of C. difficile in different foods such as meat, raw milk, vegetables and seafood, which supports the hypothesis that foods contaminated with spores may be contributing to the exposure to and transmission of C. difficile. Generally, the prevalence of C. difficile in foods is low and there is no standard methodology for its isolation. Available methods have been optimized for stool samples rather than foods. In the majority of the studies, a similar base culture medium has been used and different selective and enrichment compounds are further added, which is, sometimes, controversial. Despite the extensive use of cycloserine and cefoxitin, as well as moxalactam and norfloxacin, many authors believe that the use of these selective supplements had an adverse effect on the recovery of C. difficile and only enabled recovery of resistant isolates from food samples. Another example is the use of sodium taurocholate to potentiate the germination of C. difficile spores; there are studies reporting that the addition of this component in the enrichment medium did not exert a beneficial effect on C. difficile recovery. Variations in sample amounts, dilution factors, incubation times, among others, may also affect the recovery of C. difficile from foods. Numerous studies have recently emerged, since there is increasing interest in C. difficile as a potentially foodborne pathogen. Thus, the purpose of this review is to summarize the methodologies currently used on the isolation/detection of C. difficile in foods and its subsequent characterization and typing. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020 2020-01-01T00:00:00Z 2021-01-29T16:39:54Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/31818 |
url |
http://hdl.handle.net/10400.14/31818 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Barbosa, J., Campos, A., Teixeira, P. (2020). Methods currently applied to study the prevalence of Clostridioides difficile in foods. AIMS Agriculture and Food, 5(1), 102-128 2471-2086 10.3934/agrfood.2020.1.102 85098697316 000522625300009 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
AIMS Press |
publisher.none.fl_str_mv |
AIMS Press |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799131972536107008 |