Factory Clean

Targeting Clostridium Perfringens

Contact our emergency cleaning team by emailing [email protected].

C. perfringens can be found on raw meat and poultry, in the intestines of animals, and in the environment.

These bacteria make spores, which act like protective coatings that help the bacteria survive. Under certain conditions, such as when food is kept at an unsafe temperature, C. perfringens can grow and multiply. After someone swallows the bacteria, it can produce a toxin (poison) that causes diarrhea.

Common sources of C. perfringens infection include meat, poultry, gravies, and other foods cooked in large batches and held at an unsafe temperature. Outbreaks tend to happen in places that serve large groups of people, such as hospitals, school cafeterias, prisons, and nursing homes, and at events with catered food. C. perfringens outbreaks occur most often in November and December. Many of these outbreaks have been linked to foods commonly served during the holidays, such as turkey and roast beef.

Role in Food Processing

C.Perfringens gets into meats directly from slaughter animals or by subsequent contamination of slaughtered meat from containers, handlers, or dust.

Monitoring

Movement of staff and materials between slaughter and other departments.

Monitor crates and lugs with extra swabbing.

Review production facility swab results

Reference

Modern Food Microbiology

Staph. Aureus – for hand washing guide.