How to apply some basic HACCP principles for domestic preparation ofstuffed peppers after family outbreak due to Clostridium perfringens

摘要

The authors describe the first proved family outbreak due to A type of Clostridium perfringens (CLP) in a small town in the mid-Dalmatian district of Croatia caused by the popular summer meat dish known as stuffed peppers. By analyzing the recipe, composition, mode of preparation, a,, pH and kinetics of the temperature rise in the stuffing as well as thermal resistance of CLP spores, the authors propose a scheme for preparation of stuffed peppers at home according to some basic HACCP principles with particular attention to critical control points (CCP).