Outbreak of Clostridium perfringens and the enforcement of food safety standards

Abstract

Investigation and management of a possible foodborne outbreak notified to the Brisbane Northside Population Health Unit aimed to determine the likely source of the outbreak and prevent the same scenario from recurring. Environmental health officers inspected the implicated premises and collected legal samples prior to the 1st outbreak control team meeting. Interview evidence was carefully documented. Inspection revealed large quantities of meat dishes being allowed to cool at room temperature overnight. Microbiological results implicated the meat dishes as a source of Clostridium perfringens, consistent with the cause of illness in notified cases. When educational measures failed to alter food handling practices, the restaurant owner was successfully prosecuted under the Food Act 2006. Education and voluntary compliance with food safety standards must form the foundation of sustainable behaviour change among food handlers. When these fail, prosecution is justified to mitigate the risk to public health. Immediate inspection, sampling left over food, and attention to formal interview technique and evidence collection can assist the investigation of outbreaks of foodborne illness and help to ensure any necessary court proceedings are a cost effective use of resources. Commun Dis Intell 2008;32:462–465.