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A large Clostridium perfringens foodborne outbreak with an unusual attack rate pattern
L R Petersen1, R Mshar, G H Cooper
1Division of Field Services, Centers for Disease Control, Atlanta, GA 30333.
American Journal of Epidemiology
|March 1, 1988
Summary
A Clostridium perfringens outbreak at a factory was linked to improperly handled gravy. Lower attack rates occurred later in serving periods, suggesting inadequate reheating allowed bacterial growth.
Area of Science:
- Foodborne illness epidemiology
- Microbial food safety
Background:
- Clostridium perfringens is a common cause of food poisoning.
- Outbreaks often result from improper food handling and temperature control.
Purpose of the Study:
- To investigate the cause of a Clostridium perfringens gastroenteritis outbreak.
- To identify the specific food vehicle and contributing factors.
Main Methods:
- Retrospective cohort study analyzing attack rates across employee shifts.
- Food consumption data and serving time analysis were used.
- Stratified analysis identified the implicated food item.
Main Results:
- 44% of employees became ill; attack rates varied by shift and time of consumption.
- Gravy was identified as the food vehicle, associated with higher illness rates.
- Decreasing attack rates over serving periods correlated with gravy reheating duration.
Conclusions:
- Improper cooling and reheating of gravy facilitated Clostridium perfringens growth.
- Adequate food reheating is crucial for preventing C. perfringens outbreaks.
- Attack rate trends can offer insights into foodborne disease outbreak causes.