Thermal Resistance of Clostridium difficile Spores in Peptone Water and Pork Meat.

@article{RedondoSolano2016ThermalRO,
  title={Thermal Resistance of Clostridium difficile Spores in Peptone Water and Pork Meat.},
  author={Mauricio Redondo-Solano and Dennis E. Burson and Harshavardhan Thippareddi},
  journal={Journal of food protection},
  year={2016},
  volume={79 9},
  pages={1468-1474}
}
The thermal resistance of four strains of Clostridium difficile spores (three hypervirulent and one nonhypervirulent) in peptone water (PW) and pork meat was evaluated individually at 70, 75, 80, 85, and 90°C using two recovery methods (taurocholate and lysozyme). PW or meat was inoculated with C. difficile spores and mixed to obtain ca. 5.0 log CFU/ml or 4.0 log CFU/g, respectively. The D-values of C. difficile spores in PW ranged from 7.07 to 22.14 h, 1.42 to 3.82 h, 0.35 to 0.59 h, 4.93 to 5… CONTINUE READING