Tag Archives: Clostridium perfringens

Clostridium perfringens suspected in Kansas turkey church dinner outbreak, 179 now sick

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That Kansas turkey church dinner outbreak mentioned in today’s USA Today was probably caused by Clostridium perfringens, highlighting the need for proper cooling after cooking and sufficient reheating.

The Kansas Department of Health and Environment (KDHE) and City-Cowley County Health Department, with assistance from the Kansas Department of Agriculture and the cooperation of the Sacred Heart Catholic Church in Arkansas City, have been conducting an investigation of a foodborne illness outbreak associated with the Sacred Heart Turkey Dinner that was held on the evening of November 8.

Since that date, 179 people individuals who attended this event have reported becoming ill, with one requiring hospitalization. Preliminary results from initial testing indicate that the illness is due to exposure to toxin produced by bacteria called Clostridium perfringens; however, further results are still pending.

Many Clostridium perfringens outbreaks are associated with inadequately heated or reheated beef, turkey or chicken, allowing the bacteria to multiply to high levels. Once eaten, the bacteria produce a toxin that can lead to illness.

Incubation period, or the time from eating a contaminated food to onset of symptoms, is usually about six to 24 hours; however, this can vary depending on the amount of bacteria present.
 

Two weddings and an outbreak: Clostridium perfringens in London, July 2009

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I didn’t even come up with that headline. Those science journal writers are developing a sense of humor.

Eriksen et al. write in Eurosurveillance today:

Food poisoning outbreaks caused by Clostridium perfringens enterotoxin occur occasionally in Europe but have become less common in recent years. This paper presents the microbiological and epidemiological results of a large C. perfringens outbreak occurring simultaneously at two weddings that used the same caterer.

The outbreak involved several London locations and required coordination across multiple agencies. A case-control study (n=134) was carried out to analyze possible associations between the food consumed and becoming ill. Food, environmental and stool samples were tested for common causative agents, including enterotoxigenic C. perfringens. The clinical presentation and the epidemiological findings were compatible with C. perfringens food poisoning and C. perfringens enterotoxin was detected in stool samples from two cases.

The case-control study found statistically significant associations between becoming ill and eating either a specific chicken or lamb dish prepared by the same food handler of the implicated catering company. A rapid outbreak investigation with preliminary real-time results and the successful collaboration between the agencies and the caterer led to timely identification and rectification of the failures in the food handling practices.

In the discussion, the authors write,

A blast chiller is normally used for cooling large quantities of food quickly by this particular caterer; however it was not being used appropriately at the time of the incident. Temperature control of foods during preparation, cooling, transportation and reheating was poor. Furthermore, the vans used for food transport had no refrigeration and these events took place in July. The evidence of insufficient hygiene, cooling and reheating at the catering company during transport and at both venues (according to environmental health department inspections) are in keeping with a toxin-related gastroenteritis outbreak, including C. perfringens.
 

deadly food poisoning; procedures weren’t followed, management clueless

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Three patients died, 42 other patients and 12 staff members got sick from Clostridium perfringens in improperly stored chicken salad, so the administrator and associate administrator at Central Louisiana State Hospital have, as they politely say in the South (and smile while the knife goes in), left the facility.

The appropriately named Town Talk reports today the investigations also revealed what the Louisiana Department of Health and Hospitals termed unacceptable process and management issues.

The investigations, ordered by DHH Secretary Alan Levine, found serious deficiencies in dietary services and concerns with the overall operation of the hospital.

Levine said,

“The day of these tragic deaths, I went to Pineville with Deputy Secretary Tony Keck to personally assess what had happened. We ordered a comprehensive investigation into the patient deaths, and asked other agencies to conduct expert reviews into various issues.

“The staff at CLSH was cooperative, and I’m grateful for that. But I have seen enough evidence of unacceptable performance that I am convinced major changes are necessary. Basic policies were not followed. Staff was not properly educated. The findings across the board raise real concerns related to overall management that go beyond the food service area.”