Abstract
WHAT IS ALREADY KNOWN ABOUT THIS TOPIC? Clostridium perfringens is a gram-positive, anaerobic, spore-forming bacillus widely distributed in the environment. Enterotoxin-producing strains of C. perfringens can cause foodborne diarrheal outbreaks in humans, with incubation periods typically ranging from 2 to 36 hours. WHAT IS ADDED BY THIS REPORT? Investigation identified 98 cases aged 22-99 years. All patients experienced diarrhea. The epidemic curve suggested a point-source outbreak. Chinese hamburgers were identified as the suspected food vehicle [odds ratio (OR)=6.6, 95% confidence interval (CI): 1.7, 37.1]. A total of 23 patient samples and 1 Chinese hamburger sample tested positive for C. perfringens. WHAT ARE THE IMPLICATIONS FOR PUBLIC HEALTH PRACTICE? The slow cooling process, a common procedure during the "lu" () braising technique in Chinese cuisine, could potentially allow C. perfringens to proliferate significantly and produce toxins. Rapid cooling through the critical temperature range of 15-55 ℃ may effectively mitigate this risk.