Journal
ANAEROBE
Volume 16, Issue 5, Pages 540-542Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.anaerobe.2010.05.004
Keywords
Clostridium difficile; Foodborne; Zoonoses; PCR ribotype 027; Cooking; Thermo-resistance
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We quantified the thermal inhibitory effect of 71 degrees C (recommended for cooking ground meats), and reheating at 85 degrees C, on food- and food-animal-derived Clostridium difficile spores. All C. difficile strains tested (n = 20) survived 71 C for 2 h. but 90% died within 10 min when re-heated at 85 degrees C. Current cooking recommendations would need revision to include C. difficile. (C) 2010 Elsevier Ltd. All rights reserved.
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