Clostridium difficile belongs to the same genus as the well-known foodborne pathogens, Clostridium perfringens and Clostridium botulinum. It is an important pathogen that causes diarrhea in humans and animals, and a leading cause of healthcare-related infectious diarrhoea in developed countries. Currently, there is a global increase in community-acquired C. difficile infection in individuals who lack the traditional risk factors of old age and antibiotic usage. Outside Australia, clinically important C. difficile strains have been found in retail foods, however, no study has investigated the prevalence of C. difficile in Australian foods. In this study, we investigated the prevalence and genotype of C. difficile in Australian retail vegetables. Vegetables were purchased, selective and enrichment culture in pools of 3 vegetables was performed and isolates were characterized by PCR toxin gene profiling and ribotyping. C. difficile was isolated from 30.0% of 100 pools (300 vegetables) overall; organic potatoes, 55.6% (15/27 pools); non-organic potatoes, 50% (9/18); beetroot, 22.2% (4/18); onions, 5.6% (1/18) and carrots, 5.3% (1/19). Nearly half of the isolates (48.8%, 21/43) were toxigenic. The most common toxin profile seen was A+B+CDT- (41.9%, 18/43). Ribotyping revealed 25 different types, several of which commonly cause disease in humans and Australian livestock. These include UK 014/020, the most prevalent strain in humans and piglets in Australia; UK 056, the equal third most prevalent strain in humans, piglets, sheep and lambs; UK 101, the most prevalent strain in sheep and lambs and UK 033, the second most prevalent strain in calves and piglets. These data suggest that some C. difficile infection might have a foodborne aetiology.