Clostridium difficile in ready-to-eat salads, Scotland

Marwah M. Bakri; Derek J. Brown; John P. Butcher; Alistair D. Sutherland

doi:10.3201/eid1505.081186

Clostridium difficile in ready-to-eat salads, Scotland

Marwah M. Bakri, Derek J. Brown, John P. Butcher, Alistair D. Sutherland

Biological and Biomedical Sciences

Research output: Contribution to journal › Article

Abstract

Of 40 ready-to-eat salads, 3 (7.5%) were positive for Clostridium difficile by PCR. Two isolates were PCR ribotype 017 (toxin A-, B+), and 1 was PCR ribotype 001. Isolates were susceptible to vancomycin and metronidazole but variably resistant to other antimicrobial drugs. Ready-to-eat salads may be potential sources for virulent C. difficile.

Original language	English
Pages (from-to)	817-818
Number of pages	2
Journal	Emerging Infectious Diseases
Volume	15
Issue number	5
DOIs	https://doi.org/10.3201/eid1505.081186
Publication status	Published - May 2009

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Keywords

Chlostridium difficile
food microbiology

Cite this

Bakri, M. M., Brown, D. J., Butcher, J. P., & Sutherland, A. D. (2009). Clostridium difficile in ready-to-eat salads, Scotland. Emerging Infectious Diseases, 15(5), 817-818. https://doi.org/10.3201/eid1505.081186

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abstract = "Of 40 ready-to-eat salads, 3 (7.5%) were positive for Clostridium difficile by PCR. Two isolates were PCR ribotype 017 (toxin A-, B+), and 1 was PCR ribotype 001. Isolates were susceptible to vancomycin and metronidazole but variably resistant to other antimicrobial drugs. Ready-to-eat salads may be potential sources for virulent C. difficile.",

keywords = "Chlostridium difficile, food microbiology",

author = "Bakri, {Marwah M.} and Brown, {Derek J.} and Butcher, {John P.} and Sutherland, {Alistair D.}",

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AB - Of 40 ready-to-eat salads, 3 (7.5%) were positive for Clostridium difficile by PCR. Two isolates were PCR ribotype 017 (toxin A-, B+), and 1 was PCR ribotype 001. Isolates were susceptible to vancomycin and metronidazole but variably resistant to other antimicrobial drugs. Ready-to-eat salads may be potential sources for virulent C. difficile.

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KW - food microbiology

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DO - 10.3201/eid1505.081186

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Documents and Links

10.3201/eid1505.081186