| Grant number: | 09/52707-5 |
| Support Opportunities: | Regular Research Grants |
| Start date: | February 01, 2010 |
| End date: | November 30, 2012 |
| Field of knowledge: | Agronomical Sciences - Food Science and Technology |
| Principal Investigator: | Dirce Yorika Kabuki |
| Grantee: | Dirce Yorika Kabuki |
| Host Institution: | Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil |
Abstract
Clostridium difficile, is an anaerobic spore-forming bacillus commonly associated with intestinal disease in patient previously submitted to antibiotic therapy. Recently, however, research has suggested that the frequency, severity and mortality caused by Clostridium difficile - associated disease (CD AD) are increasing and it is concern for public health. CD AD ranges in severity from mild diarrhea to pseudomembranous colitis and death, which is associated to the production of 2 toxins: entero toxin (toxin A- Ted A) and cytotoxin (toxin B -TcdB). The patient and asymptomatic are the reservoirs of the microorganisms. Data recently that compared human and animal isolates revealed the presence of this pathogen in food and now strongly suggest that animal reservoirs and transmission via foods are possible sources for infections. Nevertheless, the study about this issue is scarce and further evaluation could contribute to control of pathogen in foods. To understand whether food could be a source of human infection, the aims of this study are to: i) determine the contamination level of C. difficile in 120 meat samples (30 ground beef, 30 beef, 30 pork and 30 chicken) using different methods; ii) evaluate the toxin A (TcdA) and B (TcdB) production capacity of the isolates; iii) genotypically characterize isolates from meats by PCR (Polymerase Chain Reaction) of tcdA (encoding the TcdA) tcdB (TcdB), cdtA and cdtB (binary toxin - CDT), and toxinotyping by PCR-RFLP (PCR - Restriction Fragment Length Polymorphisms); iv) determine the antimicrobials susceptibility of C. difficile isolates; v) evaluate the behavior of the isolates in culture media and in cooked beef kept under different temperatures (4, 7 and 15°C); vi) evaluate the capacity of TcdA e TcdB production in cooked beef kept under different temperatures. (AU)
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