Possible seasonality of clostridium difficile in retail meat, Canada

01.may.09
Emerging Infectious Diseases
Alexander Rodriguez-Palacios, Richard J. Reid-Smith, Henry R. Staempfli,
Danielle Daignault,Nicol Janecko, Brent P. Avery, Hayley Martin, Angela
D. Thomspon, L. Clifford McDonald,Brandi Limbago, and J. Scott Weese
http://www.cdc.gov/eid/content/15/5/pdfs/08-1084.pdf

We previously reported Clostridium difficile in 20% of retail meat in
Canada, which raised concerns about potential foodborne
transmissibility. Here, we studied the genetic diversity of C. difficile
in retail meats, using a broad Canadian sampling infrastructure and 3
culture methods. We found 6.1% prevalence and indications of possible
seasonality (highest prevalence in winter). 
Clostridium difficile infection (CDI) has been associated with increased
illness and death in Canada since 2000 (1,2). Although multiple
genotypes with higher levels of virulence and antimicrobial resistance
have been recognized (1,3), little is known about risk factors for CDI
acquisition outside healthcare facilities.
In a 2005 study, we found C. difficile in 20% of retail meats sampled in
Canada (4). Limitations to that study included limited geographic
representation, nonsystematic sampling, and the use of a nonvalidated
culture method. These sampling limitations prevent valid extrapolations.
Broader sampling and a better understanding of the culture methods were
thus required to reassess the prevalence of retail meat contamination
with C. difficile. Here, we determined the prevalence of C. difficile in
retail meat by using a broad-based government sampling infrastructure,
compared 3 culture methods, characterized recovered isolates, and
evaluated month-to-month variability in C. difficile recovery.