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A nursing home outbreak of Clostridium perfringens associated with pureed food
1Public Health & Development Division, Department of Human Services Victoria, Melbourne. graham.tallis@dhs.vic.gov.au
Objective:
To investigate and ascertain the source of a nursing home outbreak of gastroenteritis in Melbourne in 1997.
Method:
A retrospective cohort study. We obtained fecal and food samples and environmental swabs, and reviewed food handling.
Results:
There were 25 cases, and 21 of these had their meals pureed (liquidised). The relative risk for eating pureed food and becoming ill was 5.8 (95% CI 2.2-15.4). Clostridium perfringens and its enterotoxin was detected in nine fecal samples. Samples of pureed food tested positive for coliforms.
Conclusions:
This outbreak was caused by C. perfringens contaminating pureed food. Food liquidising provides opportunities for re-contamination of cooked food through the use of contaminated equipment and deficiencies in food handling practices. Pureed foods should be reheated to 70 degrees C after liquidising to inactivate pathogens.
Implications:
Health care facilities need to take specific precautions to manage the special hazards involved in preparing pureed food.