Source:http://linkedlifedata.com/resource/pubmed/id/20488251
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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
5
|
| pubmed:dateCreated |
2010-9-27
|
| pubmed:abstractText |
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.
|
| pubmed:language |
eng
|
| pubmed:journal | |
| pubmed:citationSubset |
IM
|
| pubmed:status |
MEDLINE
|
| pubmed:month |
Oct
|
| pubmed:issn |
1095-8274
|
| pubmed:author | |
| pubmed:copyrightInfo |
Copyright © 2010 Elsevier Ltd. All rights reserved.
|
| pubmed:issnType |
Electronic
|
| pubmed:volume |
16
|
| pubmed:owner |
NLM
|
| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
540-2
|
| pubmed:dateRevised |
2010-11-18
|
| pubmed:meshHeading |
pubmed-meshheading:20488251-Clostridium difficile,
pubmed-meshheading:20488251-Colony Count, Microbial,
pubmed-meshheading:20488251-Consumer Product Safety,
pubmed-meshheading:20488251-Cooking,
pubmed-meshheading:20488251-Foodborne Diseases,
pubmed-meshheading:20488251-Hot Temperature,
pubmed-meshheading:20488251-Meat Products,
pubmed-meshheading:20488251-Spores, Bacterial
|
| pubmed:year |
2010
|
| pubmed:articleTitle |
Clostridium difficile survives minimal temperature recommended for cooking ground meats.
|
| pubmed:affiliation |
Department of Clinical Studies, University of Guelph, Guelph, ON, Canada. rodriguez-palacios.1@osu.edu
|
| pubmed:publicationType |
Journal Article,
Research Support, Non-U.S. Gov't
|