2/16/2016 Preventing C.perfringens Type A Identification of C.perfringens Type A Foodborne Illness Foodborne Illness Outbreaks ·Thorough cooking Incubation time and illness symptoms together -difficult with large roasts or turkeys with history of food vehicles may be used but to reach a proper internal -many similarities with other foodborne temperature pathogens Thus-a common vehicle Detection of spores or toxins in the feces is Rapidly cool and store cooked foods at more reliable temperatures where C.perfringens -<5%of environmental strains make toxin so cannot grow -below 40C and above simply identifying C.perfringens is not proof 140C CDC and FDA now use Characteristics of C.perfringens detection of enterotoxin in Type A Foodborne Illness feces of multiple persons who are sick to detect an Symptoms develop 8-16 hours after outbreak consumption of contaminated food Limited use since fecal Symptoms last about 12-24 hours samples must be collected Most only suffer severe abdominal soon after onset of cramps and diarrhea;no fever symptoms ·Death rates are low Commercial serologic kits Fatalities mostly with debilitated or are available elderly people2/16/2016 3 Preventing C. perfringens Type A Foodborne Illness • Thorough cooking - difficult with large roasts or turkeys to reach a proper internal temperature - Thus - a common vehicle • Rapidly cool and store cooked foods at temperatures where C. perfringens cannot grow – below 40oC and above 140oC Identification of C. perfringens Type A Foodborne Illness Outbreaks • Incubation ti m ymp m g e and illness sympto ms to gether with history of food vehicles may be used but -many similarities with other foodborne pathogens • Detection of spores or toxins in the feces is more reliable - < 5% of environmental strains make toxin so simply identifying C. perfringens is not proof • CDC and FDA now use detection of enterotoxin in feces of multiple persons who are sick to detect an outb k rea k - Limited use since fecal samples must be collected soon after onset of symptoms - Commercial serologic kits are available Characteristics of C. perfringens Type A Foodborne Illness • Symptoms develop 8-16 hours after consumpti f t i t d f d tion of con tamina t ed foo d • Symptoms last about 12-24 hours • Most only suffer severe abdominal cramps and diarrhea; no fever • Death rates are low • Fatalities mostly with debilitated or elderly people