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2019, Cilt 49, Sayı 4, Sayfa(lar) 175-185
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Clostridioides (Clostridium) difficile and its Presence in Food
Esra Akkaya1, Hamparsun Hampikyan2
1İstanbul Üniversitesi-Cerrahpaşa, Veteriner Fakültesi, Besin/Gıda Hijyeni ve Teknolojisi Bölümü, İstanbul
2Beykent Üniversitesi, Güzel Sanatlar Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü, İstanbul
Keywords: Clostridium difficile, CDI, PCR-Ribotype, antibiotic susceptibility, public health

Clostridioides (Clostridium) difficile is a gram (+), anaerobic, spore-forming, rod-shaped nasocomial bacterium, which causes pseudomembranous colitis, toxic megacolon, intestinal perforation and diarrhea due to long-term usage of antibiotics. The main virulence of the bacteria takes its source from toxins (enterotoxin and cytotoxin). It can be detected in the soil, water, water products and food animals other than hospitals. These foods identified as a new potential reservoirs for C. difficile and the consumption of these foods in humans causes C. difficile related enteric diseases. Although there have been no confirmed cases of any foodborne disease caused by C. difficile; especially in recent years, C. difficile strains isolated both from humans and food animals could pose a serious risk for public health.

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