Clostridium Perfringens
Foodborne Illness Week 4
Laura Shepherd
SCI/163
November 26, 2012
Raymond Kahler
Foodborne Illness Week 4
Clostridium perfringens
One of the most common foodborne illnesses in the United States is Clostridium perfringens (C.perfringens). According to the Center for Disease Control, it is responsible for approximately one million cases of foodborne illness each year (Center for Disease Control, 2011). This bacterium is an anaerobic gram-positive bacterium. This means that it requires little to no oxygen to survive. It is found in many environmental sources including soil, sewage, raw meats, and vegetables as well as in the intestines of humans and animals. The bacterium creates a toxin in the intestines. Transmission
C.perfringens …show more content…
The delicatessen purchased 1400 pounds of raw salt-cured corned beef. They boiled the corned beef for three hours. The meat was allowed to cool at room temperature and placed in a refrigerator. On March 18, the beef was placed in a warner at 120ºF, sliced, and served. In addition, sandwiches for catering were prepared, stored at room temperature, and eaten throughout the day. In addition to diarrheal symptoms, 88% reported abdominal cramping and 13% reported vomiting. No one was hospitalized ("Clostridium perfringens gastroenteritis associated with corned beef served at St. Patrick’s day meals - Ohio and Virginia, 1993," 1994). This is a clear example of poor temperature control. The meat was allowed to cool at room temperatures thus, propagating the rapid spread of spores. Then, prior to consumption the meat was never heated to the proper temperatures to kill the growing …show more content…
Food should be cooked to an internal temperature of at least 145°F to 165°F. The food should be served hot immediately after cooking. If food cannot be served immediately, cool and store at temperatures below 40°F. Foods should be reheated to a temperature of at least 165°F immediately prior to serving. These precautions should be taken in addition to the regular food safety techniques of washing hands, preparation areas, cooking surfaces, and avoiding cross contamination of foods.
Conclusion
C.perfringens is a rapidly spreading, anaerobic bacterium whose spores are resistant to cooking. It is most often spread in institutional or catering settings due to improper temperature control. The symptoms are sudden but usually mild and rarely last more than a day. Prevention would keeping hot foods hot and cold foods cold because bacteria multiplies more rapidly to poisonous levels at temperatures between 70°F – 140°F.
Laura Shepherd
SCI/163
November 26, 2012
Raymond Kahler
Foodborne Illness Week 4
Clostridium perfringens
One of the most common foodborne illnesses in the United States is Clostridium perfringens (C.perfringens). According to the Center for Disease Control, it is responsible for approximately one million cases of foodborne illness each year (Center for Disease Control, 2011). This bacterium is an anaerobic gram-positive bacterium. This means that it requires little to no oxygen to survive. It is found in many environmental sources including soil, sewage, raw meats, and vegetables as well as in the intestines of humans and animals. The bacterium creates a toxin in the intestines. Transmission
C.perfringens …show more content…
The delicatessen purchased 1400 pounds of raw salt-cured corned beef. They boiled the corned beef for three hours. The meat was allowed to cool at room temperature and placed in a refrigerator. On March 18, the beef was placed in a warner at 120ºF, sliced, and served. In addition, sandwiches for catering were prepared, stored at room temperature, and eaten throughout the day. In addition to diarrheal symptoms, 88% reported abdominal cramping and 13% reported vomiting. No one was hospitalized ("Clostridium perfringens gastroenteritis associated with corned beef served at St. Patrick’s day meals - Ohio and Virginia, 1993," 1994). This is a clear example of poor temperature control. The meat was allowed to cool at room temperatures thus, propagating the rapid spread of spores. Then, prior to consumption the meat was never heated to the proper temperatures to kill the growing …show more content…
Food should be cooked to an internal temperature of at least 145°F to 165°F. The food should be served hot immediately after cooking. If food cannot be served immediately, cool and store at temperatures below 40°F. Foods should be reheated to a temperature of at least 165°F immediately prior to serving. These precautions should be taken in addition to the regular food safety techniques of washing hands, preparation areas, cooking surfaces, and avoiding cross contamination of foods.
Conclusion
C.perfringens is a rapidly spreading, anaerobic bacterium whose spores are resistant to cooking. It is most often spread in institutional or catering settings due to improper temperature control. The symptoms are sudden but usually mild and rarely last more than a day. Prevention would keeping hot foods hot and cold foods cold because bacteria multiplies more rapidly to poisonous levels at temperatures between 70°F – 140°F.