Clostridium Difficile Survives Minimal Temperature Recommended for Cooking Ground Meats

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

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.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Clostridium difficile / isolation & purification
  • Clostridium difficile / pathogenicity*
  • Clostridium difficile / physiology
  • Colony Count, Microbial
  • Consumer Product Safety
  • Cooking*
  • Foodborne Diseases / microbiology*
  • Hot Temperature
  • Meat Products*
  • Spores, Bacterial