Information relating to the Clostridium Perfringens bacteria.
What is it?
These spores survive normal cooking and may be stimulated to germinate. Spore multiplication occurs if subsequent temperature control is inadequate.
The source emanates from the faeces of animals and man, soil, sewage, dust and feeds of animal origin.
How do you catch it?
The spread can occur from contaminated bulk cooked meat and poultry dishes, which have been left at ambient temperature after cooking, during cooling and storage.
What are the symptoms?
The symptoms are diarrhoea and acute abdominal pain; vomiting is uncommon. Complications and death are rare and usually occur only in elderly/debilitated people. The onset period is between 8 - 18 hours.
What can you do to avoid it?
To prevent the occurrence ensure raw and cooked foods are separated and good hygiene practices are maintained together with adequate thorough cooking..
Page Last Updated: 30/05/2008