Table 2. The distribution of the virulence genes and the toxin producing ability of Clostridium difficile isolates

Samples	N	n (%)	tcdA+ (%)	tcdB+ (%)	cdtA/B+ (%)	Ribotypes	Toxin (+) (%)
Salami	71	17 (23.9)	17 (100)	17 (100)	14 (82.4)	027(6), ML-027(3), ML-241(2), ML-686(1), NR (5)	17 (100)
Sucuk	52	3 (5.8)	3 (100)	3 (100)	3 (100)	027(1), NR(2)	3 (100)
Sausage	50	1 (2.0)	1 (100)	1 (100)	1 (100)	027(1)	1 (100)
Uncooked meatball	36	1 (2.8)	1 (100)	1 (100)	1 (100)	027(1)	1 (100)
Total	209	22 (10.5)	22 (100)	22 (100)	19 (86.4)		22 (100)

n, number of positive sample; ML, most likely; NR, new ribotype.