The illness that sickened approximately 50 people after a basketball game at Riggs High School in Pierre, South Dakota was caused by Clostridium perfringens. The South Dakota Department of Health announced the finding Monday evening. The bacteria may have been in the ground beef in the “walking tacos”, made by spooning a ground beef mixture and cheese into packages of corn chips, sold at the game. In fact, 75% of those who ate the tacos became ill.
Students and faculty were questioned with electronic questionnaires to track down the source of the outbreak. Public health officials originally suspected Norovirus because of the quick onset and short duration of the illnesses.
C. perfringens isn’t passed from one person to another, but is found in improperly prepared and held food and in the intestinal tract of humans and animals. Anyone is susceptible to illnesses caused by the bacteria, but the very young and elderly can suffer serious complications that require hospitalization.
Clostridium perfringens is usually found on raw meat and raw poultry. The bacteria produces spores and a toxin that causes illness. These infections occur when foods which are prepared in large quantities are held in the danger zone of 40 degrees F to 140 degrees F for long periods of time.
It’s important to cook food to safe final internal temperatures (145 degrees F for beef and pork, 165 degrees F for chicken, and 165 degrees F for ground meat) and hold it above 140 degrees F. It’s also crucial that hot foods are cooled quickly below 40 degrees F and properly refrigerated. The Department of Health recommends that concession operators use the USDA pamphlet “Cooking for Groups: A Volunteer’s Guide to Food Safety” when preparing food for large crowds.
