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.
- Chlostridium difficile
- food microbiology
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