وصفه و خلطة أعشاب

Food poisoning from Clostridium perfringens occurs primarily from food served in institutions. The chance for contamination with this organism is great, as it is found widely distributed in nature and has been recovered in all types of soil except those from the desert. The spore form of this organism is highly heat resistant and may survive some cooking procedures. Spores germinate to form a large number of vegetative cells. When contaminated food is ingested, the organism grows in the small intenstine and produces a toxin. Clostridium perfringens Sources The organism's requirement for many amino acids makes meat, meat products, gravies and casseroles good candidates for this type of food poisoning. Conditions of little oxygen(such as occur inside a roast) favor its growth. Illness is mot frequently associated with those items held for a long time before cooking or with precooked meat items either eaten cold or reheated. Holding food ...