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  • Title: A possible route for foodborne transmission of Clostridium difficile?
    Author: Lund BM, Peck MW.
    Journal: Foodborne Pathog Dis; 2015 Mar; 12(3):177-82. PubMed ID: 25599421.
    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.
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