A <i>Clostridium perfringens</i> Related Foodborne Diarrhea Outbreak in an Elderly Care Center - Beijing Municipality, China, May 2024.
The slow cooling process, a common procedure during the "lu" () braising technique in Chinese cuisine, could potentially allow <i>C. perfringens</i> to proliferate significantly and produce toxins. Rapid cooling through the critical temperature range of 15-55 ℃ may effectively mitigate this risk.
Authors
- Wencui Zhang (ORCID: https://orcid.org/0000-0002-1315-3765)
- Lijie Zhang (ORCID: https://orcid.org/0000-0001-8717-5724)
- Aijun Li (ORCID: https://orcid.org/0000-0003-1438-962X)
- Yunqi Zhang (ORCID: https://orcid.org/0000-0002-3363-9834)
- Haibo Liu (ORCID: https://orcid.org/0009-0007-8741-460X)
- Yuhang Gao (ORCID: https://orcid.org/0000-0001-6972-6019)
- Yao Zhao (ORCID: https://orcid.org/0000-0001-6263-6424)
- D. Zhang (ORCID: https://orcid.org/0000-0002-8482-5020)
- Xinhui Guo
- Wen-feng Shi
Institutions
- Chinese Center For Disease Control and Prevention (CN)
Publication Details
- Journal
- PubMed
- Published
- 2025-04-18
- DOI
- https://doi.org/10.46234/ccdcw2025.090
- Primary Topic
- Clostridium difficile and Clostridium perfringens research
- Type
- article
- Field-Weighted Citation Impact
- 0.00