That Kansas turkey church dinner outbreak mentioned in today’s USA Today was probably caused by Clostridium perfringens, highlighting the need for proper cooling after cooking and sufficient reheating.

The Kansas Department of Health and Environment (KDHE) and City-Cowley County Health Department, with assistance from the Kansas Department of Agriculture and the cooperation of the Sacred Heart Catholic Church in Arkansas City, have been conducting an investigation of a foodborne illness outbreak associated with the Sacred Heart Turkey Dinner that was held on the evening of November 8.

Since that date, 179 people individuals who attended this event have reported becoming ill, with one requiring hospitalization. Preliminary results from initial testing indicate that the illness is due to exposure to toxin produced by bacteria called Clostridium perfringens; however, further results are still pending.

Many Clostridium perfringens outbreaks are associated with inadequately heated or reheated beef, turkey or chicken, allowing the bacteria to multiply to high levels. Once eaten, the bacteria produce a toxin that can lead to illness.

Incubation period, or the time from eating a contaminated food to onset of symptoms, is usually about six to 24 hours; however, this can vary depending on the amount of bacteria present.