Occurrence of Clostridium difficile in seasoned hamburgers and seven processing plants in Iran

BMC Microbiology

Volumn 14, Issue , 2014, Pages

  Esfandiari, Zahra ^a   Weese, Scott ^b   Ezzatpanah, Hamid ^a   Jalali, Mohammad ^b   Chamani, Mohammad ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Clostridium difficile; Meat; Processing plants; Ribotyping

Indexed keywords

SOYBEAN PROTEIN; BACTERIAL TOXIN;

ARTICLE; BACTERIAL GENE; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATE; BACTERIUM ISOLATION; BEEF; BINARY TOXIN GENE; CONTROLLED STUDY; FOOD; FOOD CONTAMINATION; FOOD INDUSTRY; FREEZING; GENOTYPE; IRAN; NONHUMAN; ONION; PEPTOCLOSTRIDIUM DIFFICILE; POLYMERASE CHAIN REACTION; PREVALENCE; RIBOTYPING; SEASONED HAMBURGER; TOXIN A GENE; TOXIN B GENE; CLASSIFICATION; FOOD CONTROL; GENETIC VARIABILITY; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY;

BACTERIAL TOXINS; CLOSTRIDIUM DIFFICILE; ENVIRONMENTAL MICROBIOLOGY; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; GENETIC VARIATION; IRAN; PREVALENCE; RIBOTYPING;

EID: 84943618682     PISSN: None     EISSN: 14712180     Source Type: Journal    
DOI: 10.1186/s12866-014-0283-6     Document Type: Article

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