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

Published online by Cambridge University Press:  19 October 2009

J. H. Hewitt ,
N. Begg ,
J. Hewish ,
S. Rawaf ,
M. Stringer  and
Bernadette Theodore-Gandi
J. H. Hewitt
Affiliation:
Public Health Laboratory, Dulwich Hospital, London SE22 8QF
N. Begg
Affiliation:
P.H.L.S. Communicable Disease Surveillance Centre, Colindale
J. Hewish
Affiliation:
Environmental Health Department, City of Westminster
S. Rawaf
Affiliation:
Formerly of Department of Community Medicine, St Mary's Hospital, W2
M. Stringer
Affiliation:
Formely of P.H.L.S., Food Hygiene Laboratory, Central Public Health Laboratory, Colindale
Bernadette Theodore-Gandi
Affiliation:
Department of Community Medicine, Harrogate Health Authority
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Summary

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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.

Type
Research Article
Information
Journal of Hygiene , Volume 97 , Issue 1 , August 1986 , pp. 71 - 80
Copyright
Copyright © Cambridge University Press 1986

References

REFERENCES

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