Could Clostridium difficile be transferred by meat?

Spores of toxigenic Clostridium difficile and spores of food-poisoning strains of Clostridium perfringens show a similar prevalence in meats. Spores of both species are heat resistant and can survive cooking of foods. C. perfringens is a major cause of foodborne illness; studies are needed to determine whether C. difficile transmission by a similar route is a cause of infection.

C.difficile A possible route for foodborne transmission of Clostridium difficile?

Foodborne Pathogens and Disease [ahead of print]

Lund Barbara M. and Peck Michael W.