isolation of clostridium difficile from turkey and ostrich meat sold in meat stores if isfahan city

clostridium difficileisa binding warm-positive rod and anaerobic organism, which was first described in 1935 as bacillus difficile. epidemiology of cdi has changed considerably on 2000. occurrence and severity of the disease  including ulcerative colitis(inflammation of the colon), colectomy(colon section) and mortality had increased. recent studies have reported clostridium difficile prevalence in animal foods ,act as a source of infection for humans, its source can regarded as a contaminate food, infecting dose and the relationship between food contamination and disease. clostridium difficile causes critical  disease in humans. so, this study by the aim of evaluation of  possible contamination of turkey and ostrich meat to the pathogen was designed and implemented. to conduct this study, a total of 240 samples of raw ostrich meat (n=120) and turkey (n=120) purchased randomly of meat stores of isfahan- iran and then transferred to the laboratory of infectious and tropical diseases research center, isfahan university, evaluated regarding existence of clostridium difficile by enrichment method and then culture on cdmn medium under anaerobic conditions and biochemical tests and observations of warm staining. in this study, a total of 240 samples, 25 samples(10/41%) were carrier of c.difficile. of  11 of 120 ostrich meat samples(9/16%) and 14 samples out of 120 samples of turkey meat (11/66%) clostridium difficile was isolated. clostridium difficile in turkey and ostrich meat sold in stores in isfahan - iran is isolated and thus a potential risk to humans especially through meat consumption are microorganisms