How can Clostridium perfringens foodborne illness be controlled and prevented?
Since Clostridium perfringens can grow rapidly at elevated temperatures and forms heat-resistant spores, preventing growth is paramount. Foods should be cooked to an internal temperature of 165°F or higher to inactivate the pathogen’s vegetative cells. Additionally, the cooked food must be chilled rapidly to 41°F or less, or kept at hot holding temperatures of 140°F or higher to prevent any activation and growth of Clostridium perfringens spores. Large portions of meat, broth, gravies, and other foods commonly associated with Cl. perfringens must meet specific guidelines noted in the 2009 FDA Food Code. These guidelines specify that potentially hazardous food shall be cooled within 2 hours from 140°F to 70°F, and within 6 hours from the initial 140°F to 41°F. Large containers of food may take an extended period of time to cool to 41°F and therefore should be separated into smaller portions, such as pans with a food height of no more than four inches. In addition, storage containers sho
