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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