Beware of the gravy

No Christmas meal is complete without a nice serving of gravy. However, this delicious complement to any meat or poultry dish can also be dangerous as it provides a breeding ground for the common foodborne bacteria Clostridium perfringens.

Clostridium perfringens occurs when food is prepared in large quantities and kept warm for a long time before serving, and that includes gravies. Unlike other foodborne bacteria, Clostridium perfringens can survive in high temperatures. Spores can germinate, followed by the growth of bacteria during the cooling and holding of the sauce from 12–60°C.

The rapid growth of the bacteria can then occur between 43 and 47°C. Caution should, therefore, be taken to reheat the gravy before serving to kill the bacteria as live bacteria can be eaten, resulting in illness.

To prevent any chance of infecting dinner guests with Clostridium perfringens from gravies, ensure that the sauce is kept at temperatures warmer than 60°C or cooler than 5°C. Any spores that might have survived during the cooking process will be prevented from germinating and causing illness by adhering to these temperature restrictions.