Healthy Children - January 2018

Take Care of Leftovers

Clostridium Prefringens is a bacterium that grows in cooked foods left at room temperature. It is the second most common bacterial cause of food poisoning. The major symptoms are vomiting and abdominal cramps within 6 to 24 hours after eating.

Clostridium Prefringens outbreaks occur most often in November and December.

Many of these outbreaks have been linked to foods commonly served during the holidays, such as turkey and roast beef.

Refrigerate leftovers at 40° F or colder as soon as possible and within 2 hours of preparation to prevent food poisoning.

Check out his link for more information about Clostridium Perfringens!