Clostridium difficile survives minimal temperature recommended for cooking ground meats.

@article{RodriguezPalacios2010ClostridiumDS,
  title={Clostridium difficile survives minimal temperature recommended for cooking ground meats.},
  author={Alexander Rodriguez-Palacios and Richard J. Reid-Smith and Henry Rolf Staempfli and J Scott Weese},
  journal={Anaerobe},
  year={2010},
  volume={16 5},
  pages={540-2}
}
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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