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Mary Ann Liebert, Foodborne Pathogens and Disease, 3(12), p. 177-182

DOI: 10.1089/fpd.2014.1842

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A Possible Route for Foodborne Transmission ofClostridium difficile?

Journal article published in 2015 by Barbara M. Lund, Michael W. Peck ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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Abstract

Spores of toxigenic Clostridium difficile and spores of food-poisoning strains of Clostridium perfringens show a similar prevalence in meats. Spores of both species are heat resistant and can survive cooking of foods. C. perfringens is a major cause of foodborne illness; studies are needed to determine whether C. difficile transmission by a similar route is a cause of infection.