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. 1999 Aug;23(4):421-3.
doi: 10.1111/j.1467-842x.1999.tb01287.x.

A nursing home outbreak of Clostridium perfringens associated with pureed food

G Tallis  1 , S Ng, C Ferreira, A Tan, J Griffith
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Free article

A nursing home outbreak of Clostridium perfringens associated with pureed food

G Tallis et al. Aust N Z J Public Health. 1999 Aug.
Free article

Abstract

Objective: To investigate and ascertain the source of a nursing home outbreak of gastroenteritis in Melbourne in 1997.

Method: A retrospective cohort study. We obtained fecal and food samples and environmental swabs, and reviewed food handling.

Results: There were 25 cases, and 21 of these had their meals pureed (liquidised). The relative risk for eating pureed food and becoming ill was 5.8 (95% CI 2.2-15.4). Clostridium perfringens and its enterotoxin was detected in nine fecal samples. Samples of pureed food tested positive for coliforms.

Conclusions: This outbreak was caused by C. perfringens contaminating pureed food. Food liquidising provides opportunities for re-contamination of cooked food through the use of contaminated equipment and deficiencies in food handling practices. Pureed foods should be reheated to 70 degrees C after liquidising to inactivate pathogens.

Implications: Health care facilities need to take specific precautions to manage the special hazards involved in preparing pureed food.

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