A large pot of beef gravy at a banquet hall is cooled slowly and held for hours in the danger zone, then served. Guests get diarrhea and cramps 8 to 16 hours later with little vomiting. Which pathogen, common in food service and called the 'buffet germ,' is the likely cause?

Explanation

Clostridium perfringens, nicknamed the cafeteria or buffet germ, grows in large batches of meats, gravies, and stews that are cooled too slowly or held in the danger zone. It causes diarrhea and cramps 8 to 16 hours later, usually without much vomiting. Rapid cooling and proper hot holding at 140°F or above prevent it.