After an outbreak linked to a buffet, investigators recorded incubation times of about 9–12 hours and predominant abdominal cramps with watery diarrhea. The buffet used large roasts that were carved and left on a steam table. Evaluate which pathogen is most likely and select the most appropriate policy change to prevent recurrence.

• A. Norovirus should be suspected and the only necessary change is to require all patrons to sign a waiver acknowledging risk, removing the need for kitchen changes.
• B. Salmonella is the most likely agent and the best policy is to stop serving carved meats entirely and to sanitize the steam table monthly, because that eliminates the pathogen.
• C. Clostridium perfringens is most likely given the 8–16 hour incubation and association with large, slow-cooled roasts; recommended policy changes include rapidly cooling large cooked roasts into smaller portions, reheating to recommended temperatures before serving, and maintaining hot-holding above 140°F or using time-limited service with discard times.
• D. Botulism is most likely and the buffet should be required to store all roasts at room temperature to reduce spore germination, as that is the recommended preventive action against toxin formation.

Answer: (C)