Editing Clostridium perfringens (section)

==Prevention==
Preventing ''Clostridium perfringens'' contamination and growth involves careful food handling, proper cooking, and appropriate storage practices. Most foods, especially beef and chicken, can be protected by cooking them to the recommended internal temperatures. Using a kitchen thermometer is the most reliable way to check that meats reach safe cooking temperatures. As a general rule, food should be avoided if it smells, tastes, looks off, or has been left out at unsafe temperatures for a long period of time.<ref name=":7">{{Cite web |last=CDC |date=2024-05-16 |title=Preventing C. perfringens Food Poisoning |url=https://www.cdc.gov/clostridium-perfringens/prevention/index.html |access-date=2024-11-21 |website=Clostridium perfringens Food Poisoning |language=en-us}}</ref>

''C. perfringens'' spores can multiply within a temperature range of 59&nbsp;°F (15&nbsp;°C) to 122&nbsp;°F (50&nbsp;°C).<ref>{{Cite journal |last1=Taormina |first1=Peter J. |last2=Dorsa |first2=Warren J. |date=2004-07-01 |title=Growth Potential of Clostridium perfringens during Cooling of Cooked Meats |url=https://www.sciencedirect.com/science/article/pii/S0362028X22036031 |journal=Journal of Food Protection |volume=67 |issue=7 |pages=1537–1547 |doi=10.4315/0362-028X-67.7.1537 |pmid=15270517 |issn=0362-028X}}</ref> To prevent bacterial growth, leftovers should be refrigerated within two hours of preparation, with their temperature chilled down to below 40&nbsp;°F (4&nbsp;°C). Large portions of food that contain meat, should be divided into smaller containers before refrigeration to ensure even cooling. Before serving leftovers, they should be reheated to at least 165&nbsp;°F (74&nbsp;°C) to destroy any bacteria that may have grown during storage.<ref name=":7" />

High-risk foods, such as canned vegetables, smoked or cured meats, and salted or smoked fish, require additional attention. Improper processing or storage can allow bacteria to grow and produce dangerous toxins. Signs of contamination, such as unusual odors, changes in texture, or bulging cans (also known as "bombage"), indicate food spoilage and should be disposed.<ref>{{Cite journal |last1=Bilska |first1=Agnieszka |last2=Wochna |first2=Krystian |last3=Habiera |first3=Małgorzata |last4=Serwańska-Leja |first4=Katarzyna |date=2024-08-18 |title=Health Hazard Associated with the Presence of Clostridium Bacteria in Food Products |journal=Foods |language=en |volume=13 |issue=16 |pages=2578 |doi=10.3390/foods13162578 |doi-access=free |issn=2304-8158 |pmc=11353352 |pmid=39200505}}</ref>

Preventing [[gas gangrene]] involves taking precautions to avoid bacterial infections. Healthcare providers follow strict protocols to prevent infections, including those caused by ''Clostridium perfringens''. To reduce the risk of gas gangrene, individuals should clean wounds thoroughly with soap and water and seek medical attention for deep or uncleanable wounds. It is also essential to monitor injuries for changes in skin condition or the onset of severe pain. Wearing protective gear when engaging in activities like biking or motorcycling can help prevent injury. Additionally, working with healthcare providers to manage underlying conditions that affect circulation or weaken the immune system can further reduce the risk of infection.<ref name=":5" />