Germs, Clostridium  Perfringens

Clostridium perfringens is excreted by a wide range of animals. It can be found in soil, animal manure, and sewage, and also in raw meat and poultry.

Clostridium perfringens produces spores which may not be killed during cooking. If foods are allowed to cool slowly, the spores germinate and produce bacteria which grow rapidly.

These bacteria may not be killed if the food is not reheated until it is piping hot. It is particularly associated with gravies, cooked meat dishes, stews and pies and very large joints of meat.

Symptoms are mainly abdominal pain, diarrhoea and sometimes nausea starting usually 8-18 hours after eating the food. It may be fatal in the elderly and debilitated.

Cook All Food Properly
 

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