What food preparation practice can lead to Clostridium perfringens outbreaks?

Holding cooked meat, poultry, and fish at non-refrigerated temperatures is a well-known practice that can lead to Clostridium perfringens outbreaks. This bacterium thrives in conditions where temperature control is inadequate, particularly for foods that are cooked and then kept warm for extended periods without proper refrigeration.

When cooked foods are left out at room temperature, especially those high in protein, they create an ideal environment for Clostridium perfringens spores to germinate and multiply. The bacteria can produce toxins that cause gastrointestinal illness when consumed. Proper food safety practices require that these types of foods be held at safe temperatures, either above 140°F (60°C) for hot holding or below 40°F (4°C) for cold storage, to prevent the growth of harmful bacteria.

This practice contrasts with others like serving salad at room temperature or cooking vegetables improperly, which, while they can pose individual food safety risks, are not specifically associated with Clostridium perfringens. Freezing raw meats can actually inhibit bacterial growth, as freezing stops the multiplication of bacteria, making it an effective strategy for food preservation.