Global prevalence of Clostridioides difficile in 17,148 food samples from 2009 to 2019: a systematic review and meta-analysis
Abstract Background Clostridioides (Clostridium) difficile is an important infectious pathogen, which causes mild-to-severe gastrointestinal infections by creating resistant spores and producing toxins. Spores contaminated foods might be one of the most significant transmission ways of C. difficile-...
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2023-04-01T00:00:00Z.
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|---|---|---|---|
| 001 | doaj_d0e77d4c8db74aa3b18a3a39b1a57c6a | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a Soroush Borji |e author |
| 700 | 1 | 0 | |a Sepide Kadivarian |e author |
| 700 | 1 | 0 | |a Shirin Dashtbin |e author |
| 700 | 1 | 0 | |a Sara Kooti |e author |
| 700 | 1 | 0 | |a Ramin Abiri |e author |
| 700 | 1 | 0 | |a Hamid Motamedi |e author |
| 700 | 1 | 0 | |a Jale Moradi |e author |
| 700 | 1 | 0 | |a Mosayeb Rostamian |e author |
| 700 | 1 | 0 | |a Amirhooshang Alvandi |e author |
| 245 | 0 | 0 | |a Global prevalence of Clostridioides difficile in 17,148 food samples from 2009 to 2019: a systematic review and meta-analysis |
| 260 | |b BMC, |c 2023-04-01T00:00:00Z. | ||
| 500 | |a 10.1186/s41043-023-00369-3 | ||
| 500 | |a 2072-1315 | ||
| 520 | |a Abstract Background Clostridioides (Clostridium) difficile is an important infectious pathogen, which causes mild-to-severe gastrointestinal infections by creating resistant spores and producing toxins. Spores contaminated foods might be one of the most significant transmission ways of C. difficile-associated infections. This systematic review and meta-analysis study were conducted to investigate the prevalence of C. difficile in food. Methods Articles that published the prevalence of C. difficile in food in PubMed, Web of Science, and Scopus databases were retrieved using selected keywords between January 2009 and December 2019. Finally, 17,148 food samples from 60 studies from 20 countries were evaluated. Results The overall prevalence of C. difficile in various foods was 6.3%. The highest and lowest levels of C. difficile contamination were detected to seafood (10.3%) and side dishes (0.8%), respectively. The prevalence of C. difficile was 4% in cooked food, 6.2% in cooked chicken and 10% in cooked seafood. Conclusions There is still little known concerning the food-borne impact of C. difficile, but the reported contamination might pose a public health risk. Therefore, to improve the food safety and prevent contamination with C. difficile spores, it is necessary to observe hygienic issues during foods preparation, cooking and transfer. | ||
| 546 | |a EN | ||
| 690 | |a Clostridioides (Clostridium) difficile | ||
| 690 | |a Food | ||
| 690 | |a Prevalence | ||
| 690 | |a Public health | ||
| 690 | |a Nutritional diseases. Deficiency diseases | ||
| 690 | |a RC620-627 | ||
| 690 | |a Public aspects of medicine | ||
| 690 | |a RA1-1270 | ||
| 655 | 7 | |a article |2 local | |
| 786 | 0 | |n Journal of Health, Population and Nutrition, Vol 42, Iss 1, Pp 1-17 (2023) | |
| 787 | 0 | |n https://doi.org/10.1186/s41043-023-00369-3 | |
| 787 | 0 | |n https://doaj.org/toc/2072-1315 | |
| 856 | 4 | 1 | |u https://doaj.org/article/d0e77d4c8db74aa3b18a3a39b1a57c6a |z Connect to this object online. |