Food Borne Illness Presentation

1. Chef James Chef Austin Food Borne IllnessPresentation

2. Clostridium Perfringens Also called the “cafeteria germ” Clostridium Perfringens toxins are products of certain bacteria, plants or other living organisms that can be poisonous to other organisms. Clostridium Perfringens toxins can make a person ill if enough is taken into the body.

3. Symptoms • Food Poisoning: Stomach pain followed by diarrhea may take up to 24 hours after eating contaminated food. • Purified Toxins: • Stomach effects: Loss of appetite, nausea, vomiting, and watery or bloody diarrhea with stomach pain. • Respiratory effects: Difficulty in breathing, wheezing and coughing. Mouth and throat pain with some blood in the saliva and sputum may be possible. • Skin effects: Burning pain, redness, itching, rash or blisters. • Brain and nerve effects: One of the toxins produced (called epsilon toxin) damages the brains and nerves of animals in laboratory tests. It can lead to dizziness, difficulty with balance and coma. It is possible that these effects may occur in humans.

4. Common Foods • Cafeteria foods • Cooked meats, stews, gravies and beans

5. How is it Transmitted in Food • Clostridium Perfringens is transmitted through cafeterias and other high-volume food service kitchens because the bacteria can reproduce rapidly in food that sits in steam tables or at room temperature for a long period of time.

6. Preventions • Thoroughly cook foods. • The internal temperature of meats and casseroles should be at least 140 degrees Fahrenheit . • Reheat foods to at least 165 degrees Fahrenheit .

7. Clostridium Perfringens