Development of a consensus method for culture of Clostridium difficile from meat and its use in a survey of U.S. retail meats

Food Microbiology

Volumn 32, Issue 2, 2012, Pages 448-451

  Limbago, Brandi ^a   Thompson, Angela D ^a   Greene, Sharon A ^a,g   MacCannell, Duncan ^a   MacGowan, Charles E ^b   Jolbitado, Beverly ^c   Hardin, Henrietta D ^d   Estes, Stephanie R ^d   Weese, J Scott ^e   Songer, J Glenn ^f   Gould, L Hannah ^a  

^a NATIONAL CENTER FOR EMERGING AND ZOONOTIC INFECTIOUS DISEASES   (United States)

^b WADSWORTH CENTER   (United States)

^c MARYLAND DEPARTMENT OF HEALTH AND MENTAL HYGIENE   (United States)

^d TENNESSEE DEPARTMENT OF HEALTH   (United States)

^e UNIVERSITY OF GUELPH   (Canada)

^f IOWA STATE UNIVERSITY   (United States)

^g CARTER CENTER   (United States)

Author keywords

Clostridium difficile; Contamination; Retail meat

Indexed keywords

CLOSTRIDIA; CLOSTRIDIUM DIFFICILE;

EID: 84866289105     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.08.005     Document Type: Article

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