An Investigation into the Prevalence of Clostridioides difficile in Irish Pig Abattoirs and Pork Meat Products as a Potential Source of Human Infection

<i>Clostridioides difficile</i> (<i>C. difficile</i>), once considered a predominantly nosocomial pathogen, is increasingly implicated in community-acquired infections (CA-CDIs). This study investigates the prevalence, ribotypes, and antimicrobial susceptibility of <i>C. difficile</i> in Irish pork products and abattoirs, with a focus on the potential public health implications. A total of 180 retail pork products and 150 pig carcase swabs from three abattoirs were examined, alongside 30 environmental lairage samples. The <i>C. difficile</i> isolates were characterised through ribotyping and tested in terms of antimicrobial susceptibility. No <i>C. difficile</i> was isolated from the retail pork, while the carcase swabs yielded a low recovery rate (0.66%). However, the lairage areas were contaminated with <i>C. difficile</i> (33%), and six different ribotypes were identified, including the clinically relevant RT078. The ribotypes exhibited susceptibility to the antibiotics used to treat <i>C. difficile</i> infection (CDI) (fidaxomicin, vancomycin, and metronidazole) but showed resistance to tetracycline (9%) and ciprofloxacin (100%). These findings align with the international findings on antimicrobial resistance in <i>C. difficile</i> and suggest that strict EU food safety standards could mitigate retail pork contamination risks. Nevertheless, the environmental exposure during slaughtering and handling processes presents potential transmission risks for workers.