Outbreak Traced to Beef Stew Held at Room Temperature

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Food held at improper temperatures give bacteria time to grow and multiply. This Food Safety Infosheet covers a Clostridium perfringens outbreak from beef stew held at room temperature in 2012.

Highlights:

  • 111 ill after meal at Norwegian swim meet; outbreak was linked to Clostridium perfringens.
  • Clostridium perfringens spores often survive cooking.
  • If you are hot-holding food have the proper tools available, such as chafing dishes with a heat source. Keep the food above 135°F if service is more than 4 hours after preparation.

Article first appeared on foodsafetyinfosheets.org