Page updated 30 September 2007
Food Poisoning - Clostridium perfringens
- Present in soil, in human and animal excreta, in raw meat and poultry and in other food including dehydrated products.
- Transferred by spores - dormant in food, soil and dust and capable of surviving heat and dehydration - may be activated by cooking to germinate and multiply to large numbers necessary to cause illness. The illness is caused by an heat labile enterotoxin. Outbreaks are liable to occur in large-scale catering where meat and poultry dishes are pre-cooked, cooked slowly, incorrectly stored and then re-heated inadequately.
- Symptoms abdominal pain, headache, vomiting and diarrhoea 8-22 hours after eating contaminated food.
- Special care Correct cooling time before refrigeration is one of the critical factors. Uneven heating of bulk fluids especially stews can lead to outbreaks.
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