a-catered-hot-meal-was-served-from-a-steam-table-that-kept-foods-at-roughly-115f

Question

A catered hot meal was served from a steam table that kept foods at roughly 115°F for 8 hours before many guests developed abdominal cramps and diarrhea about 10–14 hours after eating. Which organism is most likely and why?

Accepted Answer

Clostridium perfringens — it multiplies rapidly in the temperature danger zone and often causes outbreaks with onset around 8–16 hours after consumption of improperly held hot foods.

Answer

Salmonella — because Salmonella grows best at refrigeration temperatures and typically causes symptoms within 1–2 hours after ingestion of chilled buffet foods.

Answer

Norovirus — because norovirus multiplication in warm steam tables produces long incubation illness typically 10–14 hours later and is directly linked to hot holding at 115°F.

Answer

Escherichia coli O157:H7 — which produces a heat-stable preformed toxin during warm holding and causes cramps and diarrhea within a couple hours.