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300 patients.
Cabarrus Health Alliance has received preliminary test results from the Centers for Disease Control and Prevention (CDC) related food samples from the Poplar Presbyterian Church BBQ tent held on November 1, 2018.
Samples of BBQ pork, stew, coleslaw and barbecue sauce have all been tested to identify the cause of disease risk. Brunswick stew cultures tested positive C. perfringens. C. perfringensis a common cause of food poisoning and the infection often occurs when foods are prepared in large quantities and keep warm for a long time before serving. All other foods tested negatively.
People infected by C. perfringens develop diarrhea and abdominal cramps within 6 to 24 hours (usually 8 to 12 hours). The illness usually starts suddenly and lasts less than 24 hours.
Cabarrus Alliance health officials are asking individuals to dispose of any leftovers and extra food purchased from the barbecue because of the risk of cross-contamination.
Clostridium perfringens are bacteria that produce harmful toxins for the human being. Clostridium perfringens and its toxins are found throughout the environment, but human infection is most likely to come from eating food with clostridium perfringens in it. The food poisoning of Clostridium perfringens quite common, but it is usually not too severe, and is often confused with the 24-hour flu.
Source of Clostridium perfringens
The majority of homes are associated with undercooked meats, often in large quantities of prepared foods for a large group of people and left to rest for long periods of time. For this reason, it is sometimes called the "food service germ. Meat products such as stews, and gravy are the most common sources of C. perfringens disease. Most outbreaks come from food whose temperature is poorly controlled. If the food is kept between 70 and 140 F, Clostridium perfringens is likely to grow.
Symptoms of Clostridium perfringens infection
People usually experience symptoms of Clostridium perfringens infection 6 to 24 hours after consuming bacteria or toxins. Clostridium perfringens toxins cause abdominal pain and stomach cramps, followed by diarrhea. Nausea is also a common symptom. Fever and vomiting are not normally symptoms of intoxication by Clostridium perfringens toxins.
Clostridium perferingens disease usually lasts about 24 hours and is rarely fatal.
Complication of Clostridium perfringens
The strain of Clostridium perfringens type C can cause a more serious condition called Pig-bel syndrome. This syndrome can cause the death of intestinal cells and can often be fatal.
Prevention of Clostridium perfringens infection
To prevent infection with Clostridium perfringens, follow these tips:
Cook foods with meat thoroughly
If food preservation, to ensure that they maintain a temperature of 140 F (60 C) When storing food in the refrigerator, divide it into pieces of a thickness of three inch or less so it cools the food fasterReheat to at least 165 F (74 C)
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