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Clostridium perfringens in Brunswick Stew cause of Poplar Tent Presbyterian Church BBQ Outbreak

300 Sickened. The Cabarrus Health Alliance received preliminary test results from Centers for Disease Control and Prevention (CDC) related to…

300 Sickened.

The Cabarrus Health Alliance received preliminary test results from Centers for Disease Control and Prevention (CDC) related to food samples from the popular Presbyterian Church BBQ held November 1

, 2018.

Samples of Barbecue Pork, Brunswick Stew, Cole Slaw and Grill Sauce were tested all to identify the potential cause of disease. The Brunswick code was tested positively for C. perfringens (19459005). C. perfringens is a common cause of food poisoning and infection often occurs when foods are prepared in large quantities and kept warm for a long time before serving. All other foods were tested negative.

People Infected with C. perfringens develops diarrhea and stomach cramps within 6 to 24 hours (usually 8 to 12 hours). The disease usually begins suddenly and lasts less than 24 hours.

General Cabarrus Health Alliance officials ask individuals to dispose of all leftovers and additional food purchased from the barbecue because of the risk of cross-contamination.

Clostridium perfringens are bacteria that produce toxins that are harmful to humans. Clostridium perfringens and its toxins are everywhere in the environment, but human infection is likely to come from eating with Clostridium perfringens in it. Food poisoning from Clostridium perfringens is quite common, but is usually not too difficult, and is often incorrect for 24-hour flu.

Source of Clostridium perfringens

The majority of outbreaks are associated with undercooked meat, often in large amounts of food prepared for a large group of people and left to sit outside for long periods. Because of this, it is sometimes called “food quality”. Meat products like pots, pots and sauces are the most common causes of C. perfringens disease. Most outbreaks come from foods whose temperature is poorly controlled. If food is kept between 70 and 140 F, it will likely grow Clostridium perfringens bacteria.

Symptoms of Clostridium perfringens Infection

People generally experience symptoms of Clostridium perfringens infection 6 to 24 hours after consuming the bacteria or toxins. Clostridium perfringens toxins cause abdominal pain and stomach cramps, followed by diarrhea. Nausea is also a common symptom. Fever and vomiting are usually a symptom of poisoning of Clostridium perfringens toxins.

Sickness from Clostridium perfering generally lasts around 24 hours and is rarely fatal.

Compostation from Clostridium perfringens

Clostridium perfringens cause a more serious condition called Pig-bell syndrome.

Prevent infection with Clostridium perfringens, follow these tips:

Boil food that contains meat thoroughly

If you keep feeding out, keep them at a temperature of 140 F (60 C) when You store food in the fridge, divide it into pieces with a thickness of three inches or less to cool it faster. Heat food to at least 165 F (74 C).

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