Test results of targeted surveillance on Clostridium perfringens in ready-to-eat food all satisfactory

The Centre for Food Safety (CFS) of the Food and Environmental Hygiene Department announced that test results of samples collected for a recently completed targeted food surveillance project on Clostridium perfringens in ready-to-eat food were all satisfactory.

Over 70 samples of mixed dishes and gravies were collected from over 60 different locations, including retail outlets and food factories for Clostridium perfringens testing.

A spokesman for the CFS said today (September 15), "The number of referrals from the Department of Health (DH) on suspected food poisoning outbreaks caused by Clostridium perfringens increased from about 10 in 2011 to about 30 in 2013. The majority of these cases involved food produced on local restaurants. Consequently, the CFS conducted this targeted surveillance on Clostridium perfringens in ready-to-eat food in order to better assess the situation. Food poisoning caused by the pathogen is usually associated with inadequately cooked foods or cooked foods that are cooled for prolonged period or stored under sub-optimal temperature. Foods prepared in bulk, especially cooked meat and poultry dishes, and those stored at room temperature with long cooling periods after cooking are at high risk.

"In food poisoning caused by Clostridium perfringens, common symptoms include vomiting, diarrhoea and abdominal pain, with or without fever. People can usually recover in two days, but prolonged and severe symptoms are more likely to appear in the young, elderly and those with a weaker immune system," the spokesman said.

Despite the fact that none of the samples tested in the surveillance project contained excessive Clostridium perfringens, the spokesman appealed to the food trade to handle food properly by applying the five keys to food safety. To prevent food poisoning caused by this pathogen, the trade should cook food thoroughly and serve cooked food as soon as possible, or keep it at 60 degrees Celsius or above if it is not consumed immediately. Moreover, they should reduce the cooling time of cooked food, for example by dividing it into smaller portions and placing it in shallow containers and/or an ice bath.

The spokesman also reminded people not to treat the bacterial pathogen lightly. Consumers should patronise reliable premises for buying food. At the same time, people should always avoid storage of food at room temperature for more than two hours; discard leftovers or otherwise store them properly in a refrigerator at 4 degrees Celsius or below; and reheat leftovers thoroughly till the core temperature reaches at least 75 degrees Celsius, or bring them to a boil before consumption.

"The CFS will continue to enhance publicity and education through publications and leaflets to prevent food poisoning, and will collaborate with the DH in the investigation of food poisoning and take samples of suspect affected food for analysis when necessary," the spokesman added.

Ends/Monday, September 15, 2014