Monday , October 3 2022

Clostridium perfringens in Brunswick The delicious egg of the appearance of the BBQ epidemic of the Presbyterian Church


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Cabarrus Health Alliance received preliminary results from the Centers for Disease Control and Prevention (CDC) on food samples from the Poplar Tent Presbyterian Church BBQ held on November 1, 2018.

Samples of barbecue pork, Brunswick soup, courgette and barbecue sauce were all tested to identify possible causes of illness. The Brunswick steak cultures were tested positively for C. perfringens. C. perfringensis 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 feeding. All other foods had a negative result.

People infected with C. perfringens develop diarrhea and abdominal cramps within 6 to 24 hours (usually 8 to 12 hours). Disease usually starts suddenly and lasts less than 24 hours.

Cabarrus Health Alliance employees are asking people to dispose of all the residuals and additional foods purchased from the BBQ due to the risk of cross-contamination.

Clostridium perfringens are bacteria that produce harmful toxins for humans. Clostridium perfringens and its toxins are found everywhere in the environment, but human contamination is probably derived from eating Clostridium perfringens in it. Food poisoning by Clostridium perfringens is quite common, but it is usually not very serious and often confused about the 24-hour flu.

Source Clostridium perfringens

The majority of outbreaks are related to uncooked meats, often in large quantities of food prepared for a large group of people and allowed to sit for long periods of time. Because of this, it is sometimes referred to as the "food service sheet". Meat products such as stews, pot and sauce are the most common sources of C. perfringens disease. Most hotplates come from foods whose temperature is poorly controlled. If foods are kept between 70 and 140 F, Clostridium perfringens bacteria are likely to develop.

Symptoms of infection of Clostridium perfringens

People generally show signs of contamination with Clostridium perfringens 6 to 24 hours after consumption of 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 not symptoms of Clostridium perfringens toxin poisoning.

Clostridium perferingens disease generally lasts about 24 hours and is rarely fatal.

Complication from Clostridium perfringens

The Clostridium perfringens type C strain can cause a more serious condition called Pig-bel syndrome. This syndrome can cause death of intestinal cells and can often be lethal.

Prevention of infection with Clostridium perfringens

To avoid contamination with Clostridium perfringens, follow these tips:

Cook foods that contain meat

If you keep the food out, make sure it keeps 140 F (60 C). When storing food in the refrigerator, divide it into pieces with a thickness of 3 inches or less so that it cools faster. DO).

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