Clostridium difficile survives minimal temperature recommended for cooking ground meats |
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| Authors: | Alexander Rodriguez-Palacios Richard J Reid-Smith Henry R Staempfli J Scott Weese |
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| Institution: | 1. Department of Science and Technology, Parthenope University of Naples, 80143 Naples, Italy;2. Department of Medical Microbiology, National Reference Laboratory for Clostridium difficile, Leiden University Medical Center, 2300 RC Leiden, The Netherlands;3. Department of Food Inspection, Istituto Zooprofilattico Sperimentale per il Mezzogiorno di Portici, 80055 Portici (Naples), Italy |
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| 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. |
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