Survival of Clostridium difficile Spores at Low Temperatures Public Deposited

http://ir.library.oregonstate.edu/concern/articles/pz50gx799

This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Elsevier and can be found at:  http://www.journals.elsevier.com/food-microbiology/

Descriptions

Attribute NameValues
Creator
Abstract or Summary
  • Clostridium difficile´s presence has been reported in meat products stored typically at low temperatures. This study evaluated the viability in phosphate buffer saline (PBS) of spores from epidemic C. difficile strain R20291 (4.6 log CFU/ml) and M120 (7.8 log CFU/ml). Viability was assessed during 4 months at -80°C, -20°C, 4°C (refrigeration), and 23°C (room temperature), and after 10 freeze (-20°C)/thaw (+23°C) cycles. Although spore viability decreased, significant viability was still observed after 4 months at -20°C, i.e., 3.5 and 3.9 log CFU/ml and -80°C, i.e., 6.0 and 6.1 log CFU/ml for strains R20291 and M120, respectively. The same trend was observed for M120 at 4°C and 23°C, while for R20291 the viability change was non-significant at 4°C but increased significantly at 23°C (p>0.05). After 10 freeze-thaw cycles, viability of both strains decreased but a significant fraction remained viable (4.3 and 6.3 log CFU/ml for strain R20291 and M120, respectively). Strikingly, both strains showed higher viability in a meat model than in PBS. A small but significant decrease (p<0.05) from 6.7 to 6.3 log CFU/ml in M120 viability was observed after 2-month storage in the meat model while the decrease from an initial 3.4 log CFU/ml observed for R20291 was non-significant (p=0.12). In summary, C. difficile spores can survive low-temperature conditions for up to 4 months.
Resource Type
DOI
Date Available
Date Issued
Citation
  • Deng, K., Plaza-Garrido, A., Torres, J. A., & Paredes-Sabja, D. (2015). Survival of Clostridium difficile spores at low temperatures. Food Microbiology, 46, 218-221. doi:10.1016/j.fm.2014.07.022
Series
Keyword
Rights Statement
Funding Statement (additional comments about funding)
Publisher
Peer Reviewed
Language
Replaces
Additional Information
  • description.provenance : Made available in DSpace on 2015-07-28T22:45:02Z (GMT). No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologySurvivalOfClostridiumDifficileSpores.pdf: 352114 bytes, checksum: 344d8bc970066f683f0cf0c668bc00dc (MD5) Previous issue date: 2015-04
  • description.provenance : Submitted by Deanne Bruner (deanne.bruner@oregonstate.edu) on 2015-07-28T22:44:11Z No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologySurvivalOfClostridiumDifficileSpores.pdf: 352114 bytes, checksum: 344d8bc970066f683f0cf0c668bc00dc (MD5)
  • description.provenance : Approved for entry into archive by Deanne Bruner(deanne.bruner@oregonstate.edu) on 2015-07-28T22:45:02Z (GMT) No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologySurvivalOfClostridiumDifficileSpores.pdf: 352114 bytes, checksum: 344d8bc970066f683f0cf0c668bc00dc (MD5)

Relationships

In Administrative Set:
Last modified: 07/26/2017

Downloadable Content

Download PDF
Citations:

EndNote | Zotero | Mendeley

Items