You are currently browsing the category archive for the ‘Clostridium’ category.
Food Safety Infosheet Highlights:
-111 ill after meal at Norwegian swim meet; outbreak was linked to Clostridium perfringens.
-Clostridium perfringens spores often survive cooking.
-If you are hot-holding food have the proper tools available, such as chafing dishes with a heat source. Keep the food above 135°F if service is more than 4hrs after preparation.
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Food Safety Infosheet Highlights:
– Storing low-acid foods in a jar and sealing them without either acidifying or processing using pressure creates the ideal conditions for toxin formation.
– Tested recipes and directions for safe canning can be found at the National Center for Home Food Preservation:
nchfp.uga.edu.
– In 1977, 59 patrons of a Detroit Mexican restaurant became ill with botulism after consuming improperly canned peppers after restaurant staff put lightly-cooked peppers and water in jars and sealed them.
– Low acid foods (pH greater than 4.6) like beets cannot be safely canned using a boiling water bath unless acidified according to a tested recipe.
Food Safety Infosheet Highlights:
– 21 attendees of a catered lunch reported diarrhea and vomiting
– Toxin associated with Clostridium perfringens was isolated from some of the attendees
– The pathogen was found in ham and a plate of mixed food that was served at the luncheon
– Microwaves often heat foods unevenly making take the temperature with a tip-sensitive thermometer in multiple spots.
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Food Safety Infosheet Highlights:
-Outbreak traced to catered BBQ that was held at incorrect temperatures
-Food was reportedly delivered by caterer and BBQ dishes sat out at room temperature throughout the afternoon and evening.
– Have the proper tools available, such as chafing dishes with a heat source, to keep the food above 135°F.
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Food Safety Infosheet Highlights:
– Improper cooling is suspected as the cause of the outbreak. It is not known how rapidly the food that the caterer prepared was cooled.
– Foods that have suffered temperature abuse often lead to Clostridium perfringens poisoning.
– Food can be briefly left out to cool, as long as it is refrigerated by the time it reaches 120℉. Use a thermometer to verify the temperature.
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Food Safety Infosheet Highlights:
-This week, a restaurant down under has been fined for serving unsafe food.
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