Report on Controlling Clostridium Perfringens: A Guide to Time and Temperature Management in Food Safety

Pathogens in Food

Clostridium perfringens can be identified as bacteria that result in numerous diseases such as gastroenteritis (Kiu et al. 2). The gastroenteritis caused by these bacteria can be mild or moderate, which may not require treatment for the patient to get better. However, when administered in excess, the bacteria may cause severe diseases that can jeopardize the small intestines and even result in death (Kiu et al. 2). One of the most common causes of clostridium perfringens food poisoning is consuming contaminated food such as beef, gravies, poultry, and precooked or dried foods that produce toxins in the intestines.

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Since Clostridium perfringens can survive in high temperatures, the most suitable prevention method for these bacteria is ensuring that individuals follow the right standards of food service, including rapidly cooling prepared foods and storage in shallow containers. Additionally, individuals should guarantee that hot cooking is kept hot, while cold servings are kept cool (Hailegebreal 107).

Controlling Time and Temperature in Food

To accurately manage the clostridium perfringens is to ensure that the accurate temperature is maintained for food. For instance, roasted foods such as poultry and beef should be kept at 60°C (140°F) or hotter at 4.4°C (40°F). The warmth helps to avoid the survival of the microbes that may have endured food preparation. Furthermore, beef and poultry servings should be served hot and within 2hours of cooking (CDC par. 9).

Leftover food should be refrigerated at a minimum of 40°F or cooler within 2 hours of preparation. Furthermore, refrigerated food should be preheated to a minimum of 74°C (165°F) before serving (Fanfagel 51). It is necessary to partition foods such as stews, soups, and big cuts of meat such as roasts into smaller quantities before refrigeration to facilitate proper cooling and prevent the growth of bacteria.

Works Cited

CDC. "Clostridium Perfringens Food Poisoning." Centers for Disease Control and Prevention, 7 Nov. 2018, www.cdc.gov/foodsafety/diseases/clostridium-perfringens.html.

Fafangel, Mario, et al. "A Five Site Clostridium Perfringens Food-Borne Outbreak: A Retrospective Cohort Study / Izbruh Okuzb S Clostridium Perfringens, Prenesenih S Hrano, Na Petih Lokacijah: Retrospektivna Kohortna Raziskava." Slovenian Journal of Public Health, vol. 54, no. 1, 2015, pp. 51-57.

Hailegebreal, Gizachew. "A Review on Clostridium Perfringens Food Poisoning." Global Research Journal of Public Health and Epidemiology: ISSN-2360-7920: Vol. 4(3): pp 104-109, vol. 4, no. 3, Mar. 2017, pp. 104-109, www.researchgate.net/publication/330541086_A_Review_on_Clostridium_Perfringens_Food_Poisoning.

Kiu, Raymond, et al. "Phylogenomic analysis of gastroenteritis-associated Clostridium perfringens in England and Wales over a 7-year period indicates the distribution of clonal toxigenic strains in multiple outbreaks and extensive involvement of enterotoxin-encoding (CPE) plasmids." Microbial Genomics, vol. 5, 2019, europepmc.org/backend/ptpmcrender.fcgi?accid=PMC6861862&blobtype=pdf.