Preventing C. perfringens Food Poisoning

Prevention tips for the home

Cook food to the right temperature

Always cook food to a safe internal temperature to kill harmful germs that might be in the food.

• Learn how to place the thermometer correctly in different foods to get an accurate reading.
• This is especially important when cooking whole poultry, roasts, and other large cuts of meat.

Eat, cool, or keep food heated

C. perfringens and other germs can multiply rapidly in foods left in the "danger zone" between 40°F and 140°F. Keep foods out of the danger zone by serving and eating them immediately after cooking them.

If you cook food ahead of time, be sure to

• Keep it heated to 140°F or hotter before serving.
• Refrigerate it at 40°F or colder before serving.
• Reheat it to 165°F or hotter before serving.

Refrigerate food promptly

Refrigerate food at 40°F or colder.

• Refrigerate within 2 hours after cooking the food or removing it from an appliance that's keeping it at a safe temperature.
• Refrigerate within 1 hour if the food is in temperatures hotter than 90°F, such as in a hot car or at a picnic.

Reheat leftovers safely

Reheat leftovers to 165°F or hotter before serving.

Prevention tips for serving large groups

Prepare, hold, and store food properly

• Be mindful of the people, processes, and equipment involved in food preparation and storage.
  • Train food service workers to follow all food safety standards, including handwashing.
• Check that all equipment and thermometers are working properly.
• Cook all food to a safe internal temperature.
• Keep food at safe temperatures after preparing it and while serving it.

Be mindful when catering

Catering events have been linked to outbreaks of C. perfringens food poisoning.

• Keep all food at a safe temperature, including during transportation.
• Regularly check the temperature of the food during the event.
• Remember to refrigerate food promptly.

Resources