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Anaerobe. 2010 Oct;16(5):540-2. doi: 10.1016/j.anaerobe.2010.05.004. Epub 2010 May 19.

Clostridium difficile survives minimal temperature recommended for cooking ground meats.

Author information

1
Department of Clinical Studies, University of Guelph, Guelph, ON, Canada. rodriguez-palacios.1@osu.edu

Abstract

We quantified the thermal inhibitory effect of 71°C (recommended for cooking ground meats), and re-heating at 85°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°C. Current cooking recommendations would need revision to include C. difficile.

PMID:
20488251
DOI:
10.1016/j.anaerobe.2010.05.004
[Indexed for MEDLINE]

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