A hospital outbreak of Clostridium perfringens food poisoning—implications for food hygiene review in hospitals

Abstract

An outbreak of Clostridium perfringens ( C. perfringens) food poisoning affected 17 of 44 (38·6%) patients interviewed on two hospital wards. A case-control study showed a statistically significant association between the consumption of roast pork and illness ( P < 0·01). C. perfringens type A, untypable serotype, was isolated from samples of pre-cooked vacuum sealed pork supplied by a local meat producer. Faults were noted in the food production process at the factory. Cuts of meat were too large and equipment to ensure rapid cooling of cooked meat was not installed. Cost improvements taken by hospitals, such as the use of commercially cooked meat, may not be consistent with the highest standards of food safety. Amendments to the District Catering Policy were implemented to prevent further outbreaks.