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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

Store it, don't ignore it.

Store it graphic - wiping refrigerator

There are many important steps to take to ensure your food or product is properly stored. All potentially hazardous, ready-to-eat food stored in refrigeration should be discarded if not used within seven days of preparation. All potentially hazardous, ready-to-eat food should be labeled with the date it should be sold, consumed or discarded. Discard any food that has passed its use-by date. Produce should not be washed prior to storage.

Source: National Restaurant Association Educational Foundation

Resources:

Foodborne Pathogen of the Day

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