About Clostridium Perfringens

Clostridium Perfringens Causes 

• Toxins are released in the intestine when large numbers of Clostridium Perfringens pathogens grow in food and are swallowed
• This type of bacterium will only grow if their is no air
• This bacterium produces spores

How do pathogenic bacteria get into food

• Commonly found in the intestine of animals and humans
• Often present in raw meat that is brought into the kitchen
• Found in the soil and dust

Foods which could be affected

• Cooked meats which are cooled slowly and reheated inadequately
• Foods which are allowed to cool slowly and are eaten cold

Illness

• Incubation period: 8 - 16 hours length of illness: 12 - 24 hours Symptoms: abdominal pain, diarrhoea

Ways to prevent Clostridium Perfringens

• Cool cooked food quickly in shallow containers and then refrigerate at 4 oC
• Avoid cooking food such as stews and casseroles in advance, if at all possible
• Avoid reheating food if possible
• If you do reheat food, reheat it rapidly to above 75 oC in the center
• Never reheat food more than once