Foodborne Ailment Caused by Clostridium perfringens, Not Mistaken for the 24-Hour Flu
### Common Foods Associated with Clostridium perfringens Foodborne Illness
Clostridium perfringens, a leading cause of food poisoning, is a bacterium that thrives in environments where cooked food is held at unsafe temperatures for extended periods. According to the U.S. Food and Drug Administration (FDA), more information about this bacterium can be found on their resource page, fda.gov/food/foodborne-pathogens/bad-bug-book-second-edition.
#### Typical Food Vehicles
C. perfringens contamination is commonly found in a variety of foods. Large quantities of meat or poultry, especially large roasts, stews, casseroles, and gravies, are especially prone to contamination[1][4]. Gravies and sauces are also frequently implicated due to being prepared in bulk and held at temperatures that allow bacterial growth[1][4].
Pre-cooked or dried foods, such as those found at buffets or catering events, are at high risk due to being left at room temperature for serving[1]. Improperly stored leftovers, which have not been promptly cooled and refrigerated after cooking, can also support the growth of C. perfringens[1].
#### Contextual Examples
Outbreaks of C. perfringens foodborne illness are often linked to institutional settings, catering, and events where food is prepared in advance and held warm for service—such as buffets, banquets, and large family gatherings[1]. The bacteria does not usually grow in raw foods but becomes problematic when cooked foods are improperly cooled or held at unsafe temperatures.
#### Prevention Strategies
To reduce the risk of C. perfringens foodborne illness, it is essential to maintain proper temperature control, rapid cooling, thorough reheating, and good kitchen hygiene practices. Keep hot foods at or above 140°F and cold foods at or below 40°F[1]. Refrigerate leftovers within two hours of cooking (one hour if ambient temperature is above 90°F)[1]. Thoroughly reheat leftovers to at least 165°F before serving[1].
Good kitchen hygiene, avoiding cross-contamination, and proper food handling are also essential to minimize risk. Refrigerating food in shallow containers (2 to 3 inches deep) is recommended within 2 hours of preparation. Clostridium perfringens toxin can be destroyed by heat, but leftover food may contain some of the toxin[1].
#### Summary Table
| Food Type | Risk Level | Reason for Association | |------------------------|------------|---------------------------------------------------------| | Large meat/poultry roasts| High | Often cooked in bulk, improperly cooled | | Gravies and sauces | High | Held warm for long periods, poor temperature control | | Buffet/catering foods | High | Prolonged holding at unsafe temperatures | | Leftovers | High | Inadequate refrigeration, improper reheating |
By recognizing these common food sources and following proper food safety practices, the risk of C. perfringens foodborne illness can be significantly reduced[1][4].
[1] Food Safety and Inspection Service, U.S. Department of Agriculture. (2019). Clostridium perfringens. Retrieved from Foodsafety.osu.edu. [4] Food and Drug Administration. (2021). Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook. Retrieved from fda.gov/food/foodborne-pathogens/bad-bug-book-second-edition.
- Maintaining food safety is crucial in preventing Clostridium perfringens illness, particularly in relation to soil-related foods like meat and poultry, which can be prone to contamination.
- The 4-H program and other health-and-wellness initiatives can play a significant role in teaching people about food safety, nutritional guidelines, and lifestyle choices to minimize the risk of foodborne illnesses, including those caused by C. perfringens.
- Certain medical conditions may weaken the immune system, making individuals more susceptible to foodborne illnesses, such as those caused by C. perfringens, and promoting the importance of good food hygiene, proper handling, and storage in maintaining overall health and wellness.
- Due to their association with foodborne illnesses like Clostridium perfringens, some foods and drink, such as gravies, sauces, and leftovers, should be prepared and stored carefully, following science-backed guidelines to ensure they are safe for consumption.
