Subboiling Moist Heat Favors the Selection of Enteric Pathogen Clostridium difficile PCR Ribotype 078 Spores in Food

Figure 2

Thermal inhibition curves from Clostridium difficile mono-strain experiments in inoculated low-fat beef matrix. Thermal inhibition curves of prototypic C. difficile heated in 3% fat ground beef at 85°C. Asterisks, GLM . Upper bound error bars, standard deviation.