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Methods currently applied to study the prevalence of Clostridioides difficile in foods

2020Journal article Open access
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dc.contributor.authorBarbosa, Joana
dc.contributor.authorCampos, Ana
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2021-01-29T16:39:54Z
dc.date.available2021-01-29T16:39:54Z
dc.date.issued2020
dc.description.abstractClostridioides difficile is responsible for most cases of antibiotic- and hospital-associated diarrhoea. Several studies have demonstrated the presence of C. difficile in different foods such as meat, raw milk, vegetables and seafood, which supports the hypothesis that foods contaminated with spores may be contributing to the exposure to and transmission of C. difficile. Generally, the prevalence of C. difficile in foods is low and there is no standard methodology for its isolation. Available methods have been optimized for stool samples rather than foods. In the majority of the studies, a similar base culture medium has been used and different selective and enrichment compounds are further added, which is, sometimes, controversial. Despite the extensive use of cycloserine and cefoxitin, as well as moxalactam and norfloxacin, many authors believe that the use of these selective supplements had an adverse effect on the recovery of C. difficile and only enabled recovery of resistant isolates from food samples. Another example is the use of sodium taurocholate to potentiate the germination of C. difficile spores; there are studies reporting that the addition of this component in the enrichment medium did not exert a beneficial effect on C. difficile recovery. Variations in sample amounts, dilution factors, incubation times, among others, may also affect the recovery of C. difficile from foods. Numerous studies have recently emerged, since there is increasing interest in C. difficile as a potentially foodborne pathogen. Thus, the purpose of this review is to summarize the methodologies currently used on the isolation/detection of C. difficile in foods and its subsequent characterization and typing.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBarbosa, J., Campos, A., Teixeira, P. (2020). Methods currently applied to study the prevalence of Clostridioides difficile in foods. AIMS Agriculture and Food, 5(1), 102-128pt_PT
dc.identifier.doi10.3934/agrfood.2020.1.102pt_PT
dc.identifier.eid85098697316
dc.identifier.issn2471-2086
dc.identifier.urihttp://hdl.handle.net/10400.14/31818
dc.identifier.wos000522625300009
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAIMS Presspt_PT
dc.relationCentre for Biotechnology and Fine Chemistry
dc.relationClostridium difficile: prevalence in foods and study of alternative treatments to conventional therapeutics applied on C. difficile infection
dc.subjectCulture mediapt_PT
dc.subjectDetectionpt_PT
dc.subjectEnumerationpt_PT
dc.subjectMolecular techniquespt_PT
dc.subjectRecoverypt_PT
dc.titleMethods currently applied to study the prevalence of Clostridioides difficile in foodspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardTitleClostridium difficile: prevalence in foods and study of alternative treatments to conventional therapeutics applied on C. difficile infection
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F113303%2F2015/PT
oaire.citation.endPage128pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage102pt_PT
oaire.citation.titleAIMS Agriculture and Foodpt_PT
oaire.citation.volume5pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameBarbosa
person.familyNameTeixeira
person.givenNameJoana
person.givenNamePaula
person.identifier.ciencia-id9516-589F-8B0D
person.identifier.orcid0000-0001-5879-9458
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id13608752600
person.identifier.scopus-author-id7005895206
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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