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

Be cool, chill out

Chill out refrigerator

Proper cold storage is essential to preventing potential illness-causing bacteria from growing. Cold foods should be kept at 40° F during transporting, storage, and serving. Cooked foods must be cooled to 40° F within 4 hours for safe storage. Use of a thermometer to check refrigerator and food temperatures is a must for monitoring cold foods.

Source: National Restaurant Association Educational Foundation

Resources:

Foodborne Pathogen of the Day

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