By: Cheyenne Hubbs Per-3rd
Foods/ Sources Assosiated With It
The majority of outbreaks are associated with undercooked meats. Food being set out for long periods of time. Referred too as (" The Food Service Germ"). Meat products such as Stew, Casseroles, And Gravy are most common sources of C Perfringens.
What Is This Implicated Illness?
Clostridium Perfringens are Bacteria that produceTtoxins harmful too humans. It is not too severe. It is often mistaken for the 24 hour Flu.
The Incubation Period Of This Illness
People generally experience symptoms of Clostridium Perfringens infection 6 to 24 hours after consuming the Bacteria or Toxins.
Symptoms Associated With This Illness
Abdominal Pain, Stomach Cramps, Diarrhea, And Nausea.
Duration Of The Symptoms
Around 24 hours.
Steps For Prevention
- Cook foods containing meat thoroughly.
- If keeping foods out, Make sure they maintain a temperature of 140 degrees Fehrenheit (60 degrees celcius).
- ReheatFfoods to atleast 165 F (74C)
How Clostridium Perfringens Can Spread
- Animal Feces, Soil or Under Cooked Poultry.
- Dirty Surfaces ( Unwashed Cutting Boards).
- Changing the diapers of infants infected with the Bacteria, Without proper hand washing.
- Cooked foods kept at room temperature for several hours. Unwashed Fruits and Vegetables, Eaten raw.
How Clostridium Perfringens Can Be Prevented At Each Step
- Farm- Management and Vaccination for certain animals that carry this Bacteria.
- Processing- Clean Work Space, Environment and Clean hands. A cool sanitary environment.
- Not too let any Bacteria get in the Product, Clean Work Space.
- Retail- Check to make sure that the Meat is fresh when it comes too the store.
- Clean hands and work surface. Do not set out food for a long period of time.