How is Clostridium perfringens spread?
Eating foods that are served after improper storage can lead to infection. After cooking, small numbers of the organism may still be present. These can grow and produce toxin when the temperature is kept between 70 and 140 F. and air and moisture levels are right. For example, this can occur when foods that are cooked in large quantities are then held at room temperature for a prolonged period of time. Clostridium perfringens food poisoning is more common with meat products and gravies. The bacteria can be found in uncooked meat and poultry. It can also be transferred to food from stool bacteria if proper hand washing is not practiced.
