The risk of clostridium difficile as a foodborne pathogen

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dc.authorid-en_US
dc.authorid-en_US
dc.authorid0000-0001-6851-6474en_US
dc.authorscopusid-en_US
dc.authorscopusid-en_US
dc.authorscopusid56050112300en_US
dc.authorwosid-en_US
dc.authorwosid-en_US
dc.authorwosidAAF-7045-2019en_US
dc.contributor.authorTaylan, Gizem
dc.contributor.authorTosun, Melike Nur
dc.contributor.authorZorba, Nükhet Nilüfer
dc.date.accessioned2022-12-31T09:02:53Z
dc.date.available2022-12-31T09:02:53Z
dc.date.issued2021en_US
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractClostridium difficile (Clostridioides difficile) is an important pathogen that causes diarrhea associated with the use of antibiotics that manifest in symptoms ranging from mild to moderate diarrhea to pseudomembranous colitis in humans. The pathogenicity of C.difficile is primarily associated with its ability to produce toxin A and toxin B. It is also known as a nosocomial pathogen since symptoms are often seen in elderly individuals who have received antibiotic treatment and hospitalized. However, in recent years, C. difficile-related infections have started to occur in young people who have not received antibiotics or hospital treatment, indicating that the source of the disease may be from outside the hospital. The isolation of the agent from water, fertilizer, soil, animals, animal foods, and vegetables supports this view. The genotypic similarities of C. difficile strains obtained from food products with clinical isolates indicate that foods can be one of the sources of C. difficile infection. C. difficile is a risk in non-heat treated foods (e.g., lettuce) and undercooked shellfish (e.g., mussels). Besides, since it is a spore-forming bacteria, the risk of the products consumed by cooking is not eliminated. In this chapter, the place of food sources among the causes of the increase in C. difficile infections and associated control methods will be discussed.en_US
dc.identifier.citationTaylan, G., Tosun, M. N., & Zorba, N. N. (2021). The risk of clostridium difficile as a foodborne pathogen. The encyclopedia of bacteriology research developments (pp. 589-621)en_US
dc.identifier.endpage621en_US
dc.identifier.isbn9781536193169
dc.identifier.isbn9781536192407
dc.identifier.scopus2-s2.0-85118472587
dc.identifier.startpage589-en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12428/3757
dc.identifier.volume11en_US
dc.indekslendigikaynakScopus
dc.institutionauthorTaylan, Gizem
dc.institutionauthorTosun, Melike Nur
dc.institutionauthorZorba, Nükhet Nilüfer
dc.language.isoen
dc.publisherNova Science Publishers, Inc.en_US
dc.relation.ispartofThe Encyclopedia of Bacteriology Research Developmentsen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAnaerobeen_US
dc.subjectC. difficileen_US
dc.subjectControl methodsen_US
dc.subjectFoodborneen_US
dc.titleThe risk of clostridium difficile as a foodborne pathogen
dc.typeBook Chapter

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