Clostridium perfringens is one of the most common etiologic agents of food-borne illness in the United States, representing an estimated 10% to 20% of all reported food-borne illness outbreaks.] Many of the documented outbreaks have occurred in institutional settings and at holiday meals where, because of the large quantities of food prepared, the potential for food mishandling and many people being exposed is particularly high. Improper storage and holding temperatures of large pieces of meal and poultry products, such as chicken, beef, and turkey, are most commonly associated with C perfringens outbreaks. We describe a classic outbreak of C perfringens illnesses in a northern California juvenile detention facility, probably linked to the mishandling of food served at a holiday meal.
|Original language||English (US)|
|Number of pages||3|
|Journal||Western Journal of Medicine|
|State||Published - 1997|
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