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Food Safety During Holiday Seasons: The Perils of C. perfringens

Nov 28, 2024 at 10:04 AM

During the festive gatherings around the food-laden tables, with football playing in the background, one might find themselves declaring fullness for pie. But it's crucial to remember that leaving leftovers out for too long can lead to a dreaded case of food poisoning. According to the Center for Disease Control, almost 1 million people fall victim to Clostridium perfringens each year. This bacterial pathogen can silently creep up on improperly heated holiday leftovers, much faster than one might expect.

Protect Your Family from Holiday Food Poisoning with These Tips

Why Does 'C perfringens' Make Us Sick?

Foods kept at improper temperatures give rise to C perfringens. It thrives in high-protein foods of animal origin, such as meat products including gravy and some dairy products, as stated by the University of Florida Institute of Food and Agricultural Sciences in an Ask IFAS release.This is a time of the year when we cook large meals and leave them out for extended periods, which is one of the reasons for the increased outbreaks around November and December. Keith Schneider, a food safety professor in the UF/IFAS food science and human nutrition department and an author of the Ask IFAS article, explains this phenomenon.

Watch for These Food Poisoning Symptoms

Food poisoning from the C. perfringens bacteria can cause diarrhea and stomach cramps and can start within six to 24 hours of consuming infected foods. Fortunately, it usually lasts only one day. Drinking plenty of fluids is essential for a speedy recovery. If you still feel unwell after 72 hours, it is advisable to contact your doctor.

Tips for Keeping Your Family Safe from Food Poisoning

When it comes to preparing and storing food, the Florida Department of Health-Brevard offers these safety tips that are applicable any time of the year. Thaw meat in the refrigerator or in a sink filled with cold water, changing the water every 30 minutes. Do not thaw it on the counter as foodborne bacteria can multiply rapidly. Keep raw foods separate from cooked foods and wash your hands, utensils, and surfaces frequently to avoid cross-contamination. Use a food thermometer to ensure foods are cooked to proper internal temperatures. Once the food is prepared, keep hot foods above 140 degrees Fahrenheit and cold items below 40 degrees Fahrenheit. Hot and cold leftovers need to be refrigerated within two hours of being served. Do not consume raw batter or dough made with flour or eggs to avoid harmful bacteria like E. coli and salmonella. Keep hot foods insulated and place cold foods on ice or gel packs while in the car.It is important to check out the CDC article on foodborne illnesses or read more about food safety from the University of Florida Institute of Food and Agricultural Sciences.Amber Olesen is FLORIDA TODAY’s food and dining reporter. Reach her at aolesen@floridatoday.com.