Clostridium perfringens food poisoning cases tend to spike around the holiday season. This bacteria causes almost 1,000,000 cases of food poisoning every year. The bacteria grows when large pots and containers of food are not kept from the danger zone of 40°F to 140°F. Restaurants, nursing homes, potlucks, and large parties are usually the sources of this type of outbreak.
The bacteria is found on raw meat and poultry, in the environment, and in the intestines of people and animals. Some strains produce a toxin as the bacteria grows.
This type of food poisoning has a sudden and fast onset, usually within a few hours of exposure to the pathogenic bacteria. Diarrhoea is the main symptoms. This type of infection does not cause fever or vomiting.
A recent outbreak at Golden Ponds restaurant in New York sickened 260 people. Clostridium perfringens bacteria was found in the gravy that was made and stored in a single large pot. And in California, Clostridium perfringens sickened 25 and killed three people after a meal served at the American Legion Hall. These are just two examples but this bacteria is found across the world, and where large numbers of people are catered for and where large cooking pots are used to cook and store and even serve food, that’s where the trouble can start!
To prevent these types of outbreaks, it’s crucial that anyone who serves food to others understands food safety. All foods should be cooked to a safe temperature, then kept either above 140°F or below 40°F to prevent bacterial growth.
Leftover foods should be refrigerated as soon as possible, in small containers. Never put a large pot of gravy, soup, or pot roast into the fridge. Divide the food into smaller portions. And remember that all leftovers should be heated to at least 165°F before eating. Check all temperatures of foods with a reliable food thermometer.
And if you aren’t completely sure that a food is safe, THROW IT OUT or DON’T EAT IT.
If you’ve been affected by a sickness when you’ve been on your holiday, this or any one of a number of food borne bacteria could be the cause. Contact Holiday Sickness Claims and see if you have a claim for compensation under the EPTR regulations. Our expert solicitors all work No Win No Fee. Call us Freephone 0800-8-654321
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