Clostridium perfringens

What Am I?

Clostridium perfringens is a bacteria that causes the common foodborne illness called Perfringens food poisoning.

Clostridium perfringens bacteria are found in soils, the intestines of humans and animals, and sewage. Any raw food may contain spores or the bacteria. The bacterium, Clostridium perfringens, grows anaerobically. That means it will only grow where there is little or no oxygen. At temperatures between 21⁰C and 60⁰C, little or no air, and high moisture, the organism can produce the toxin.

Spores of Clostridium perfringens survive cooking and, during slow cooling and unrefrigerated storage, germinate to form vegetative (growing) cells which can release poison (toxin).

Is Clostridium perfringens poisoning common?

Clostridium perfringens is one of the most commonly reported food borne illnesses.

 Sometimes it is called the "food service germ" because food served in quantity and left for long periods on a steam table or at room temperature can cause this illness. Many times dozens of people become sick from a common source, especially where large quantities of food are prepared several hours before serving.

What causes Clostridium perfringens poisoning?

Clostridium perfringens food poisoning is often associated with reheated meat and meat products. Since the organism is only able to multiply in the absence of air, it thrives at the bottom of a stockpot or in the centre of a meat pie or rolled joint.

Most outbreaks normally involve a large number of people because Clostridium perfringens is more commonly found in foods that have been prepared in bulk.

v In most instances, poor temperature control is the cause of this food borne illness.

v Small numbers of the organism may still be present after cooking.

v When food is kept between the temperatures of 21⁰C and 60 ⁰C, and air and moisture levels are right, these organisms will produce the toxin that will make people sick.

v Meats, meat products, and gravy are the foods most frequently causing the illness.

How clostridium perfringens bacteria is spread?

vFound in soils, the intestines of humans and animals, and sewage. Any raw food may contain spores or the bacteria.

v The toxins are most commonly associated with food borne illness, which can happen where food is

Ø  made in large amounts, then allowed to cook slowly for several hours before consumption, and is

Ø  allowed to cool slowly or is improperly refrigerated

v C. perfringens can occur anywhere food is left in the danger zone.

How can I prevent Clostridium perfringens poisonings?

v Thoroughly cook foods with meat-like stews, soups and casseroles.

v      Keep hot foods hot (above 65⁰C) and cold foods cold (below 5⁰C).
v If you have a large portion of food leftover, divide it into smaller portions not over three inches deep to refrigerate so it cools quickly. 

v Reheat foods to at least that 75⁰C.

Ordinary cooking will not kill C. perfringens spores because they can survive at boiling point 100° C for up to 5 hours.

 Symptoms of clostridium perfringens infection

Symptoms of C. perfringens may occur within 6 to 24 hours after eating contaminated food. The usual onset time is 10 to12 hours.

Most symptoms subside within 24 hours. However, some can last for up to two weeks.

Symptoms may include:

    v  abdominal bloating and increased gas

v  fatigue

v  loss of appetite and weight loss

v  muscle ache

v  nausea

v  profuse, watery diarrhea

v  severe abdominal pain and stomach cramps

Clostridium perfringens – How do I look under microscope?

^{Scombroid food poisoning}

What is scombroid food poisoning?

Ø  Scombroid food poisoning is a food borne illness that results from eating spoiled fish.

Ø  It is the second most common type of seafood poisoning.

Ø It is most commonly reported with mackerel, tuna, bluefish, mahi-mahi, bonito, sardines, anchovies, and related species of fish that were inadequately refrigerated or preserved after being caught.

    

Causes:

Unlike many types of food poisoning, this form of food poisoning is not brought about by ingestion of a bacterium or virus.

•   A naturally occurring amino acid called Histidine is responsible   for scombroid food poisoning.
•   Histidine exists naturally in many types of fish, and at temperatures above 16°C (60°F) on air contact it is converted to the histamine via the enzyme histidine decarboxylase. (this is one reason why fish should be stored at low temperatures)
•   Histamine is not destroyed by normal cooking temperatures, so even properly cooked fish can be affected. 
•   Histamine is a mediator of allergic reactions, so the symptoms produced are similar to severe allergic responses.

What are the sources of scombroid poisoning?

• The most common source of scombroid poisoning is fish of the Scombridae and Scomberesocidae families. They are known as "scombroid fish" and include tuna, bonito and mackerel.
•  These fish have large amounts of free histidine that may be converted to histamine during storage.
•   Scombroid poisoning can also be caused by

v  marlin and fish of other families, such as Clupeidae (herring, sardines),

v  Coryphaenidae family  (Mahi-mahi)

What are the Symptoms of scombroid food poisoning?

• Symptoms consist of skin flushing, throbbing headache, oral burning, abdominal cramps, nausea, diarrhea, palpitations, a sense of unease, and rarely collapse or loss of vision.
•   People with asthma are more vulnerable to respiratory problems such as wheezing.
•   Symptoms of poisoning can show within just minutes, and up to two hours, following consumption of a spoiled dish.

In the worst cases, the poisoning may cause:

•   Blurred vision
•   Respiratory stress
•   Swelling of the tongue

How long does it last?

Ø   Most people have mild symptoms that resolve within a few hours.

Ø   In some cases, symptoms may last for several days.

Who does it affect?

Ø  All consumers are at risk particularly those who eat the types of scombroid fish mentioned.

What can I do to protect myself and my family against scombroid poisoning?

•   Histamine formation in fish depends on the temperature at which the fish is kept from the time it is caught until it is consumed. So to avoid scombroid poisoning, it is very important to keep fish refrigerated when it is being transported and stored.
•   Fish with a bad odor or “honey-combed” appearance should not be consumed.
•   Buy seafood from reputable sources to ensure that products are properly chilled
•   If you think you have symptoms of scombroid poisoning, consult your doctor.

Remember!!

  Cooking or other heat treatments (such as canning or smoking) do not destroy histamine.

Treatment:

Ø  Treatment is generally not needed

For severe cases

•   Treatment is in the form of supportive care such as fluids and oxygen
•   Oral anti-histamines are very effective, showing improvement within -15 minutes.

Ten Riskiest Foods:

Healthy Common Foods That Could Make Us Sick!

When we think of food poisoning, we think of chicken, beef, seafood, right? However, studies are showing that the top riskiest foods involve popular "healthy" foods. Over 40% of all food borne illnesses outbreaks are caused by foods that we normally think of as good for us.

A study by the Center for Science in the Public Interest listed the top ten riskiest foods they have studied – the ones most likely to make us sick.

Once we look over the list, we might ask, “Where are chicken and beef?” Mishandled or undercooked chicken and beef (as well as other foods like seafood) have a long track record for making people sick; many of us know it and are sure to attempt at least to cook them properly and consistently. This study, on the other hand, focused on the high risk foods that we may not know about; these foods are generally considered healthy for us but, if mishandled, they could put us in the hospital.

Leafy Greens

363 outbreaks (an outbreak is two or more persons becoming ill from the same product), over 13,000 illnesses reported.

Does this come as a surprise? Leafy greens can be very good for us. They can also make us sick!

Handlers may not properly clean the Leafy greens, leaving harmful germs. A truck not cold enough (the refrigerator on the truck may not be at 5°C, during the entire trip from processor to the store) to transport salads, is a truck where germs could start to grow. Since salads aren't cooked, we could ingest germs just by eating without washing and sanitising.

So how to make sure it’s safe?

Start with smart buying. Check both the dates and the quality of the packaging.

Make sure to wash and sanitise all lettuces properly before you eat or prepare them.

Finally, don’t let salads sit out too long. If germs, like E-coli, are present (and must assume they are), they may be able to start growing while the greens sit out on the buffet table long time.

Eggs

352 outbreaks, over 11,000 illnesses reported.

Salmonella Enteritidis is a bacteria found on many eggs. It’s not unusual. These bacteria come from the inside of the hen herself.

All eggs are washed at the farm before shipping – which cuts down on the number of outbreaks – but the bacteria sometimes still slips through.

As with chicken breast meat, proper cooking will make eggs safe.

Consuming undercooked eggs is a higher risk.

Cook eggs to at least 65˚ C for 2 minutes to kill the germs.

Don’t store raw eggs at room temperature. Be in a chiller.

Tuna

268 outbreaks, over 2,000 illnesses reported.

Fresh tuna– tuna that is just caught – must be handled properly, whether it ends up at the seafood counter or in the canning factory. Failure by fishermen or harvesters to chill the tuna to at least 15⁰C immediately after catching allows a toxin called Scombroid to contaminate the fish.

Scombroid causes dizziness, hot flushes, swelling of mouth and lips, abdominal cramping, vomiting, and other nasty symptoms.

These toxins generally CANNOT be cooked out of the tuna. In addition, it is virtually impossible to determine if the tuna has been contaminated before consuming it. So choose your tuna wisely!

Eating undercooked tuna and sushi can be an even greater risk.

Oysters

132 outbreaks, over 3000 illnesses reported.

Oysters, usually considered a specialty food, often carry germs like Norovirus and Vibrio.

When undercooked or eaten raw, these germs are ingested, giving the consumer symptoms that range from vomiting and diarrhea to red blood blisters on the skin.

Consuming those Raw Oysters on the Half Shell isn’t really worth that.

What’s the best thing you can do to make oysters safe?

Cook them properly!

Potato

108 outbreaks, over 3,600 illnesses reported.

Potato salad is one of most popular dishes especially for parties. But it can also carry germs like Shigella and Salmonella – not exactly what you want to serve your guests!

If cooked potatoes are not cooled down properly, germs can grow in them for extended periods of time.

Couple these improperly cooled potatoes with mayonnaise or oil, and you have a perfect breeding ground for germs to go nuts in before you put it all into your stomach.

Best thing to do?

When making potato salad, cool down the cooked potatoes to 5°C quickly as possible BEFORE you mix in the other ingredients, and then put it back in the refrigerator right away!

And if you buy pre-made potato salad, make sure that it stays cold. Other potato foods should also be treated carefully

Cheese

83 outbreaks, over 2,700 illnesses reported.

There are several reasons why cheese makes the top ten, so let’s break it down to explain.

The process of making most cheese involves injecting GOOD bacteria into the other cheese ingredients. While these strains of germs may not make us sick, there is always a chance that other germs (like Salmonella) may sneak in, too.

The making of cheese takes time – in some cases, a long time. As a result, if the cheese picks up a strain of bad bacteria, the bad stuff can have more than enough time to grow.

Many cheeses come from countries that do not always have a food safety or inspection standards that they must have to ensure safety and suitability of these high risk products.

Ice cream

74 outbreaks, over 2,500 illnesses reported.

It’s too bad! This tasty treat can bring with it some dangers, like Salmonella and Staphylococcus.

The largest outbreak of ice cream illness was caused by a truck that carried a load of unpasteurized dairy products, and subsequently a load of pasteurized dairy products, without proper cleaning and sanitation between loads. As a result, the pasteurized milk (destined to become ice cream) was contaminated by the germs in the unpasteurized milk.

The study claims that many cases of food borne illness start with under-processed and/or unpasteurized dairy products that some people prefer to use at home.  

Tomato

31 outbreaks, over 3,000 illnesses reported.

The tomato has been getting a bad rap recently, both justifiably and unjustifiably. Not long ago, tomatoes were blamed for a Salmonella outbreak, when the bad guys were really serraños (hot peppers) and jalapeños. However, raw tomatoes have been responsible for some outbreaks, mostly caused by restaurants.

Salmonella is often traced back to the raw tomato; even though the tomato’s acidic level is often at a range that most bacteria don’t like, Salmonella is able to live on sliced or cut tomatoes.

In the past, many restaurants would let tomatoes sit on the counter, giving any Salmonella that might be present a chance to grow.

Tomatoes are now deemed a potentially hazardous food, and must abide by stricter food safety rules when used.

When preparing any raw tomatoes, make sure to wash, sanitise and refrigerate them right away to keep Salmonella from growing.

Sprouts

31 outbreaks, over 2,000 illnesses reported.

The problem with bean (or alfalfa or other) sprouts is that the bean itself may be damaged or contaminated. Germs can come in contact with a bean either in handling or in processing, and pass themselves on to the sprout.

E-coli and Salmonella are the most frequent guest visitors to bean sprouts.

The safest sprouts are cooked ones, but many salads as well as many Chinese dishes serve or use them raw or partially cooked.

The best practice is to cook them. When you purchase sprouts, make sure they are cold when you pick them up. If they are not, they may have been growing germs while waiting to be purchased. In addition, check the sell-by or use-by date to ensure that you are purchasing fresh sprouts.

Berries

25 outbreaks, over 3,300 illnesses reported.

Believe it or not, Hepatitis A can be in the berry you bite into. Where does it come from? From berry pickers who may not wash their hands properly after using the restroom while in the fields.

Flu-like symptoms, jaundice (yellowing of eyes or skin, which can mean internal issues), vomiting, fever, and abdominal pain can be signs of Hepatitis A.

The biggest issue is that a person infected with Hepatitis A can infect others, even if he/she doesn't demonstrate symptoms. And an infected person who doesn't wash hands properly after using the restroom is even more dangerous.

Cyclospora are also nasty visitors to berries. This parasite lives in untreated water; since berries have high water content, they may actually be living inside the berries. When you bite into a fresh berry, you consume the live parasite, which now lives off you as its host long enough to make you sick.

As with all produce, washing berries properly will help remove anything on the outside of the berry. However, buying berries only in season can be much safer than taking a risk with other berries.

Campylobacter Jejuni

Campylobacter jejuni is one of the leading bacterial causes of food-borne human gastroenteritis.

C. jejuni is currently estimated to cause 5–14% of diarrhea worldwide, which translates into 400–500 million cases per year.

Campylobacter is found most often in food, particularly in chicken.

Food is contaminated when it comes into contact with animal feces. 

Any raw poultry may contain Campylobacter, including organic products.

In fact, studies have found Campylobacter contamination on up to 88 % of chicken carcasses

Two age groups are most commonly affected by Campylobacter: children under 5 years of age and young adults aged 15-29. 

Campylobacter Symptoms

Symptoms of food poisoning from Campylobacter usually occur 2 to 5 days after a person eats contaminated food, but may take up to 10 days to appear. The most common symptom of a Campylobacter infection is diarrhea, which is often bloody.  Typical symptoms include:

Diarrhea: Diarrhea ranges from mild to severe and is often bloody

Fever

Nausea

Vomiting

Abdominal pain

Headache

Muscle pain

How do you get infected with campylobacter?

Sources of Campylobacter include raw milk, meat, raw beef liver, raw clams, mushrooms, unpasteurized milk and dairy products.

There are 2 main routes foods take to become contaminated with the Campylobacter pathogen:

       Cross-Contamination - Juices from raw product (poultry, meats, seafoods) come in contact with ready-to-eat foods, such as salads, or already cooked foods ready to serve. This happens by using the same utensils, cutting boards, plates, platters or hands for the raw product without thorough washing and/or sanitizing in-between uses.

       Consuming raw or partially cooked naturally hazardous foods. This includes beef (raw or rare hamburgers), poultry, egg or egg based dishes, seafoods (shellfish and finfish), unpasteurized dairy products (including cheese products from unknown sources, i.e. someone's home or garage).

Complications of Campylobacter Infection

The following are a list of possible long-term consequences of Campylobacter infection.

Guillan-Barré Syndrome (GBS): Although rare, Guillan-Barré Syndrome is the most common cause of acute generalized paralysis in the western world.  GBS occurs when the antibodies the body builds up against Campylobacter attack one’s nerve cells. Symptoms of GBS appear several weeks after diarrheal illness. Approximately one in every 1000 reported Campylobacter cases results in GBS.

Reactive Arthritis: Campylobacter infection may also lead to reactive arthritis. Symptoms include inflammation of the joints, eyes, or reproductive or urinary organs. On average, symptoms appear 18 days after infection.

Other complications: Campylobacter may also cause appendicitis or infect specific parts of the body, including the abdominal cavity, the heart, the central nervous system, the gall bladder, the urinary tract, or the blood stream.

Who gets campylobacter?

Anyone can get campylobacter, but young children under 5 years of age, those over 60 and people who work with farm animals or in the meat industry and travellers to developing countries are at greater risk.

How do you treat campylobacter?

Campylobacter infections usually resolve after about a week, although treatment with antibiotics can shorten the course of the illness. Patients with Campylobacter poisoning should drink lots of fluids to stay hydrated as long as the diarrhea lasts. Antidiarrheal medication may also help lessen symptoms.

• If you feel sick, try taking small sips of fluid, frequently.
• Avoid tea, coffee, carbonated drinks or alcohol.
• Always dilute sugary drinks even if you would not normally dilute them.

Do you need to stay off work?

Yes. While you are ill and have symptoms you are infectious. You can return to work once you have been free from diarrhea for 48 hours.

Note: The amount of food borne bacteria resistant to antibiotics is on the rise, so certain antibiotics may prove ineffective at treating a given type of Campylobacter. Finding an effective antibiotic is key to treating this bacterial infection.

How can you avoid getting infected with campylobacter?

v  Wash your hands thoroughly with soap and warm water:

o   before preparing and eating food

o   after handling raw food

o   after going to the toilet

o   after contact with pets and other animals

v  Keep cooked food away from raw food

v  Store raw foods below cooked or ready-to-eat foods in the fridge to prevent contamination.

v  Cook food thoroughly, especially meat, so that it is piping hot, as this will destroy any campylobacter

v  Keep all kitchen surfaces and equipment including knives, chopping boards and dish cloths clean

v  Do not drink untreated water from lakes, rivers or streams

You should pay special attention to hygiene during farm visits, washing hands after any contact with animals, and eating only in designated areas. 

Recent Campylobacter Outbreaks

v     Outbreak of Campylobacter in Alaska Linked to Raw Milk

According to a recent epidemiology bulletin, on June 15, 2011, All four persons with matching Campylobacter isolates experienced acute gastroenteritis in May and June 2011. Patient ages ranged from 1 – 81 years. All four persons were living in Southcentral Alaska at the time of their illness, and all reported consuming raw milk from the same cow share farm in the Matanuska-Susitna Valley.

 Wisconsin School Campylobacter Outbreak

At least 16 students and adults who attended an event at North Cape Elementary School in Raymond, Wisconsin became ill with Campylobacter food poisoning in the days following a school event on June 3, 2011. The raw, or unpasteurized, milk was brought into a fourth grade classroom by a parent. 

 Hinerwadel’s Grove Raw Clam Campylobacter Outbreak

Dozens of people who ate raw clams at a clambake event at Hinerwadel’s in Syracuse NY were infected with Campylobacter jejuni in September of 2010.  The outbreak was concentrated among attendees of a CNY Builders Exchange event held September 15, which was attended by as many as 3,800 people

v Saratoga Springs Utah Municipal Water Campylobacter Outbreak

The city of Saratoga Springs, Utah issued a boil order for its municipal water after residents fell ill with Campylobacter infections traced back to the water supply.  The boil order was issued on May 13, 2010.  At least 7 residents have confirmed Campylobacter infections, but many more suffered undiagnosed illnesses, unaware that their water was making them sick. 

Mythbusters – Learn the Truth About Food Safety

Food safety myths may not sound very serious. But they may cause food handling mistakes that can lead to food poisoning, severe illness, and even death. So it's important to get the facts straight. 

Here are the myths -- and the facts – Till date:

Myth: I serve a vegetarian diet, so I don't have to worry about food poisoning.

Fact: Fruits and vegetables are an important part of a healthy diet. But just like other foods they carry a risk of foodborne illness. Always rinse and sanitise, including fruits and vegetables with skins and rinds that are not eaten.

Myth: Freezing foods kills harmful bacteria that can cause food poisoning or foodborne illness.

Fact: Bacteria can survive freezing temperatures. Freezing food is not a method for making food safe to eat. When food is thawed, bacteria can still be present and may begin to multiply. Cooking food to the proper internal temperature is the only way to kill harmful bacteria. Always use a thermometer to measure the internal temperature of cooked foods.

Myth:  Locally grown, organic foods will never result food poisoning.

Fact: Any food from any source can become unsafe if it is not handled and stored properly. That is why it is important to reduce your risk of food poisoning by practicing the four steps to food safety: Clean, Separate, Cook, and Chill.  

Myth:  Plastic or glass cutting boards don't hold harmful bacteria on their surfaces like wooden cutting boards do.

Fact:  Regardless of the type of cutting board you use, it should be washed and sanitised after each use. Solid plastic and hardwood cutting boards are dishwasher safe. However, wood laminates don't hold up well in the dishwasher. Once cutting boards of any type become excessively worn or develop hard-to-clean grooves, they should be discarded.