Which bacterium is known as the ‘‘cafeteria germ’’ that forms spores and is associated with large-scale foodborne outbreaks?

Which bacterium is known as the ‘‘cafeteria germ’’ that forms spores and is associated with large-scale foodborne outbreaks?

• A. Clostridium perfringens
• B. Clostridium botulinum
• C. Campylobacter jejuni
• D. Staphylococcus aureus

Answer: (A)

The key idea is that this bacterium forms spores that survive cooking and then cause illness when large quantities of food held in warm conditions are served in cafeterias. Clostridium perfringens fits this pattern: it produces heat-resistant endospores, which can survive the cooking of bulk foods like gravies and meats. If these foods are not cooled or kept at the right temperatures, the spores can germinate and release a toxin that leads to rapid-onset gastroenteritis after eating. That combination of spore formation and frequent involvement in large-scale cafeteria outbreaks is what makes it the best match for the description. The other organisms don’t fit as well in this context: Clostridium botulinum also forms spores but is most known for causing botulism from improperly processed foods, not the typical cafeteria outbreak pattern; Campylobacter jejuni does not form spores and is usually linked to undercooked poultry or unpasteurized dairy; Staphylococcus aureus causes food poisoning via preformed toxins but does not form spores.

The key idea is that this bacterium forms spores that survive cooking and then cause illness when large quantities of food held in warm conditions are served in cafeterias. Clostridium perfringens fits this pattern: it produces heat-resistant endospores, which can survive the cooking of bulk foods like gravies and meats. If these foods are not cooled or kept at the right temperatures, the spores can germinate and release a toxin that leads to rapid-onset gastroenteritis after eating. That combination of spore formation and frequent involvement in large-scale cafeteria outbreaks is what makes it the best match for the description.

The other organisms don’t fit as well in this context: Clostridium botulinum also forms spores but is most known for causing botulism from improperly processed foods, not the typical cafeteria outbreak pattern; Campylobacter jejuni does not form spores and is usually linked to undercooked poultry or unpasteurized dairy; Staphylococcus aureus causes food poisoning via preformed toxins but does not form spores.