Causa del brote: guiso de carne mantenido a temperatura ambiente

– 111 enfermos luego de un almuerzo en un torneo de natación Noruego; brote causado por Clostridium perfringens.SPANISH foodsafetyinfosheet-3-5-13

– Por lo general las esporas de Clostridium perfringens sobreviven ser cocidas

– Si planea mantener comidas calientes asegúrese de tener las herramientas adecuadas, como bandejas con calentadores. Mantenga dichos alimentos a una temperatura de 135°F si éstas serán servidas dentro de mas de 4 horas luego de ser cocinadas.


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About Ben Chapman

Dr. Ben Chapman is a professor and food safety extension specialist at North Carolina State University. As a teenager, a Saturday afternoon viewing of the classic cable movie, Outbreak, sparked his interest in pathogens and public health. With the goal of less foodborne illness, his group designs, implements, and evaluates food safety strategies, messages, and media from farm-to-fork. Through reality-based research, Chapman investigates behaviors and creates interventions aimed at amateur and professional food handlers, managers, and organizational decision-makers; the gate keepers of safe food. Ben co-hosts a biweekly podcast called Food Safety Talk and tries to further engage folks online through Instagram, Twitter, Facebook, YouTube and, maybe not surprisingly, Pinterest. Follow on Twitter @benjaminchapman.