title: A possible route for foodborne transmission of Clostridium difficile?
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.
authors.affiliation: Institute of Food Research , Norwich Research Park, Colney, Norwich, United Kingdom .
authors.forename: Barbara M
authors.initials: BM
authors.lastname: Lund
authors.forename: Michael W
authors.initials: MW
authors.lastname: Peck
mesh_terms: D000818:Animals; D016360:Clostridioides difficile / Q000472:pathogenicity*; D003016:Clostridium perfringens / Q000472:pathogenicity*; D003296:Cooking; D005517:Foodborne Diseases / Q000382:microbiology*; D006358:Hot Temperature; D006801:Humans; D008460:Meat / Q000382:microbiology*; D013171:Spores, Bacterial / Q000472:pathogenicity