At a glance
This study identified situations in the restaurant environment that caused food to reach unsafe temperatures and result in an outbreak of C. perfringens. This study describes common factors that came before C. perfringens outbreaks, as reported by the investigators of those outbreaks. Learn how to avoid the root causes of Clostridium perfringens outbreaks.
Key takeaways
Retail food establishments, such as restaurants, can work to avoid the root causes of Clostridium perfringens outbreaks.
Outbreak investigators reported three underlying root causes that precede C. perfringens outbreaks. These causes are linked with people, processes, and food equipment.
To avoid outbreaks linked to C. perfringens and their root causes, restaurants can:
- Provide food safety training and certification programs
- Conduct routine maintenance on food equipment
- Use only properly working food equipment
- Train workers on how to properly use food equipment
Why this is important
C. perfringens outbreaks occur when food reaches unsafe temperatures. C. perfringens bacteria are one of the most common causes of foodborne illness (food poisoning). CDC estimates these bacteria cause nearly one million illnesses in the United States every year. Properly preparing and storing food can keep foods within safe temperatures.
What we learned
We found three types of root causes of C. perfringens outbreaks. Each type included three categories.
People:
- Lack of adherence to food safety procedures
- Poor food safety culture
- Lack of managerial control over food safety
Process:
- Process changed during preparation
- New operations
- Increased customer volume
Food equipment (for storing and holding food):
- Lack of food equipment
- Malfunctioning food equipment
- Food equipment not used properly
More information
Journal article this plain language summary is based on
Study data
More practice summaries and investigation summaries
About this study
This study assessed outbreak data reported to the National Environmental Assessment Reporting System (NEARS). Local, state, tribal, and territorial programs use NEARS to report environmental assessment data. These data come from foodborne illness outbreak investigations in restaurants, banquet facilities, schools, and other institutions.