Department of Clinical Studies, University of Guelph, Guelph, ON, Canada.
Anaerobe. 2010 Oct;16(5):540-2. doi: 10.1016/j.anaerobe.2010.05.004. Epub 2010 May 19.
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.
我们量化了 71°C（推荐用于烹饪碎肉）和 85°C 再加热对食源性和动物源性艰难梭菌孢子的热抑制效果。所有测试的艰难梭菌菌株（n=20）在 71°C 下存活 2 小时，但在 85°C 再加热时 90%在 10 分钟内死亡。目前的烹饪建议需要修改，以包括艰难梭菌。
