The food poisoning outbreak at the Thanksgiving Day meal at the Antioch American Legion Hall at 403 West Sixth Street in Antioch, California was caused by Clostridium perfringens. At least 25 people were sickened in this outbreak, and three people died.
A Centers for Disease Control and Prevention (CDC) lab confirmed that the bacteria in stool samples taken from patients was that bacteria. The meal was hosted by a church at the Hall.
That bacteria produces a toxin that acts quickly, causing severe illness. All of those sickened got sick within 24 hours after eating food at the event.
Dr. Marilyn Underwood, Contra Costa Health Services Environmental Health director said in a statement, “Our investigation was not able to determine exactly what people ate that made them sick. But after extensive interviews we found most of the ill people ate turkey and mashed potatoes and they all ate around the same time. Some dishes served at the event, including cooked turkey, were brought to the site after they were prepared in private homes.
“We’re saddened for the families that suffered losses this holiday season,” Underwood continued. We encourage anyone planning charity events where food will be served to the public to contact us to understand the permitting process and to learn about food safety.”
About Clostridium perfringens
Clostridium perfringens is one of the most common bacteria that causes foodborne illness in this country. It occurs naturally in the human intestine, but causes food poisoning when food that harbors large amounts of the bacteria is consumed.
The symptoms of C. perfringens food poisoning include severe abdominal cramps and diarrhea that begin 8 to 22 hours after eating contamianted food. Most people recover within a day, but some people can be sick for a few weeks. And some, especially those with compromised immune systems or chronic illnesses, can die.
Lawsuit
Most cases of Clostridium perfringens food poisoning are caused by food that is stored for too long a time at the wrong temperature. The danger zone for bacterial growth is 40°F to 140°F.
Meats and gravy are the most common foods linked to this type of food poisoning. Those foods are typically served at community meals and may not be held at a safe temperature, especially if they are prepare by people not schooled in food safety practices. School cafeterias, nursing homes, prisons, and community dinners are the most common scenarios where this type of food poisoning occur.
If you were sickened in this outbreak, or lost a family member, contact our experienced lawyers to help protect your legal rights. Our attorneys have handled many cases of this type of food poisoning. Call them at 1-888-377-8900 or fill out our free consultation form. Someone from our firm will respond soon.