In line with previous studies, the tested C-cpe strains produced spores
with significantly higher heat resistance than the cpe-negative and P-cpe strains (both IS1151 and IS1470-like)
with the exception of strainVWA009. Following inoculation of vacuum-packed cooked ground beef with spores,
the heat-resistant C-cpe strains showed lower outgrowth potential in thismodel food stored at 12 °C than the P-cpe
and cpe-negative strains, while no significant differences were observed at 25 °C. These results suggest that the
latter strains may have a competitive advantage over C-cpe strains at reduced temperatures during storage of
foods that support the growth of C. perfringens