Clostridium perfringens
This bacterium is relatively cold-tolerant, and its spores are heat-resistant. Non-pathogenic Clostridium perfringens is widely distributed in the environment and is frequently found in the intestines of humans and many domestic and feral animals. Spores of the organism persist in soil, sediments, and areas subject to human or animal faecal pollution.
While heat kills the bacteria, Clostridium perfringens can exist as a heat-resistant spore, so it can survive normal cooking and then revert to a bacterial form. If the subsequent storage temperature is incorrect, bacteria can begin to multiply once more.
Bacterial growth is controlled by holding food at a temperature below 5°C or above 63°C.
The major causes of Clostridium perfringens poisoning are meat, poultry, sauces and gravies.
Incubation period: Very rapid with sudden onset of symptoms at anything between 0 and 12 hours.
Duration and type of illness: Usually short, symptoms often abating after 1 to 2 days.
Control: Good hygiene practices, including washing vegetables and keeping the weight of joints of meat under 2.5 kg to facilitate thorough cooking.