Clostridium perfringens

Clostridium perfringens

 

  • Causa de la enfermedad: Contaminación del agua o de la leche

  • Período de incubación: Entre 8 y 24 horas

  • Síntomas: Diarrea, calambres abdominales, dolor de cabeza, escalofríos

  • Posibles contaminantes: Carne, aves y otros alimentos que se sirven en temperaturas templadas pero no calientes

  • Pasos para la prevención: Enfriar los alimentos rápidamente después de la cocción; mantener los alimentos calientes a más de los 131ºF


  • Article History
    • Revision Date: 9/27/2004

Food Safety Tip of the Day

Marinating mandate

IAFP - cross contamination icon

Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled before applying. The raw meat, poultry, or seafood may have illness-causing bacteria present on the surface, which could contaminate the marinade. Bringing the marinade to a rolling boil will kill any pathogens that may be present.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors