“I don’t think we know what it means, but it’s a serious concern and it could potentially be contributing to cases, not only in the community but in hospitals as well,” said Dr. Dale Gerding, of Hines Veterans Affairs Hospital in Chicago, who was not involved in the research.
But it is too early to conclude people can develop the severe, recurrent and sometimes fatal C. difficile diarrhea by eating meat containing the bacterium, Gerding and other experts insisted.
“The bottom line is that we don’t have any evidence to say that C. difficile is a foodborne illness, that people get it from foods,” said Dr. Clifford McDonald of the U.S. Centers for Disease Control in Atlanta.
http://tinyurl.com/y94f7s
[Comment: Organic Spinach kills. Organic Carrot juice causes paralysis. Looks like I'll be sticking to the chips and beer - it's safer. DrC And hey, I thought we were saving comments for the comments section? ;)]
Note: http://tinyurl.com/y94f7s
C. Diff. Found In Ground Meats
Posted on Monday, October 16 at 13:02 by drcalebContributed By
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It was a newer antibiotic, one that was made because they were finding people were developing a resistance to the more widely used ones. So this one was usually used as a last resort.
If I come across it, I'll post it.
Anyway, maybe the wide use of antibiotics in animals could be one cause of C. Diff in meat? Might be something to look into.
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These days, if you are not confused, you are not thinking clearly. Mrs. Irene Peters
<br />
"Clostridium<br />
<br />
Clostridium perfringens is a gram positive short rod-shaped non-motile sporing organism that is a common cause of food poisoning (Bean & Griffin, 1990). As few as 10 organisms per gram of food can result in an infection with an incubation period of around ten hours. There are several strains of Clostridium perfringens (=C. welchii enteritis necroticans): type A1 produces enteritis with marked colic and diarrhoea, though diarrhoea and vomiting are usually absent. Type A2 produces an enterotoxin, while type C cause a necrotising enteritis. The type A bacteria can also cause wound infections that can culminate in gas gangrene or gangrenous cholecystitis (Hatheway et al, 1980). <br />
Currently, infections can be treated with penicillin, though some strains have been shown to have resistance to penicillin, tetracycline, erythromycin, chloramphenicol, metronidazole and clindamycin. The spores can survive for prolonged periods, and the bacteria have been shown to survive for up to a year in contaminated meat. Corned beef has sometimes been implicated in outbreaks. Recommendations include the storage of partly-uscd corned beef in a refrigerator, since the organism will not reproduce at or below 40°F (4.4°C) (Anon, Health Canada, 1994). C. difficile is of increasing importance in hospitals, and is often associated with the over-use of anbtibiotics that disturbs the gut flora. In appropriate cases, metronidazole or vancomycin are used in therapy."<br />
<br />
Taken from this article:<br />
<a href="http://www.brianjford.com/a-04-infections.htm">http://www.brianjford.com/a-04-infections.htm</a> <br />
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<p>---<br>These days, if you are not confused, you are not thinking clearly. Mrs. Irene Peters
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"Son, if you wanna get ahead in this world, never work for another man as long as you live."