Scientific Publications
A possible route for foodborne transmission of Clostridium difficile?
Foodborne Pathogens and Disease, 12, 177-182
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.
Foodborne Pathogens and Disease, 12, 177-182
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