Evaluation of Clostridium difficile as emergent anaerobic pathogen in meats

• Grant number: 09/52707-5
• Support type: Regular Research Grants
• Duration: February 01, 2010 - November 30, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal researcher: Dirce Yorika Kabuki
• Grantee: Dirce Yorika Kabuki
• Home 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)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

TSUCHIYA, ANA CLAUDIA; GOMES, ERIKA SANTOS; KUAYE, ARNALDO YOSHITERU; KABUKI, DIRCE YORIKA. Detection and pathogenic potential of Clostridium difficile in commercial meat and meat products in Brazil. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, v. 28, n. 1, p. 85-92, JAN 2022. (09/52707-5)