Large outbreaks of Clostridium perfringens food poisoning associated with the consumption of boiled salmon

• Published in: The Journal of hygiene Vol. 97; no. 1; pp. 71 - 80
• Main Authors: Hewitt, J. H., Begg, N., Hewish, J., Rawaf, S., Stringer, M., Theodore-Gandi, Bernadette
• Format: Journal Article
• Language: English
• Published: Cambridge, UK Cambridge University Press 01.08.1986
• Subjects: Animals; Bacterial diseases; Bacterial diseases of the digestive system and abdomen; Biological and medical sciences; Boiling; Chickens; Clostridium Infections - epidemiology; Clostridium perfringens; Cooking; Cooling; Disease Outbreaks - epidemiology; Diseases; England; Food Handling; Food poisoning; Food preparation; Foodborne Diseases - epidemiology; Foodborne Diseases - etiology; Foodborne Diseases - prevention & control; Foodstuffs; Human bacterial diseases; Humans; Infectious diseases; Mayonnaise; Medical sciences; Public health; Salmo salar; Salmon; Specimens; England; Infection; Epidemic; Edible fish; Salmon; Food poisoning; Clostridiaceae; Transmission; Clostridiales; Bacteriosis; Bacteria; Clostridium perfringens; Feeding
• ISSN: 0022-1724; 2396-8184
• DOI: 10.1017/S0022172400064366

Five large outbreaks of food poisoning are described in which clinical, epidemiological or laboratory data indicated Clostridium perfringens as the causative organism. The foodstuff common to all incidents was boiled salmon served cold as an hors d'oeuvre. In all cases the fish had been subject to a long period of cooling or storage between boiling and consumption. It is thought that multiplication of the organism occurred during this time. Recommendations are made for the avoidance of further similar incidents.