Wednesday, February 8, 2012
Clostridium perfringes
There has been a recent outbreak of Clostridium perfrigens in South Dakota. The 50 person outbreak appears to be associated with tacos served at a high school basketball game (source http://www.ksfy.com/story/16689309/clostridium-perfringens-cause-of-pierre-outbreak).
What is Clostridium perfringens?
It is a bacterium that is a common inhabitant of the intestinal tract of humans and animals. It’s also present in the environment and is sometimes found in raw meat and poultry products. Five strains have been identified but only strains A and C have been associated with human illness. Clostridium perfringens food illnesses most commonly occur when large quantities of food are prepared and kept at unsafe temperatures. It is one of the most common causes of foodborne illnesses in the United States, with an estimated one million cases each year.
Clostridium perfringens Type A
Foods involved included cooked and reheated meats and meat products, poultry, fish, gravy, soups and stews. The typical scenario is a meat dish prepared in bulk for a large group, such as please forgive me for saying a church banquet.
Clinical symptoms
- Acute abdominal pain and diarrhea
- Nausea, fever and vomiting are uncommon
- Symptoms last for about 8-24 hours
- Fatalities are rare
- The very young and elderly are most at risk
Prevention
- Proper cooking of food to at least 145 F – 165 F and then kept at a temperature either warmer than 140 F or cooler than 41 F after cooking
- Meat dishes should be served hot and immediately after cooking
- Leftovers should be properly refrigerated as soon as they are removed from heating devices/serving tables
- Large quantities of leftovers should be divided into smaller quantities for refrigeration
- Leftovers should be reheated to at least 165 F
- Any food that has been left out too long consider dangerous to eat
It is much more serious and is associated with high mortality rates. Thankfully, it’s not common in the United States, with cases primarily reported in New Guinea and Germany. It is associated with eating pork that has not been properly cooked and improperly handled.
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