What common food source is often associated with Clostridium perfringens outbreaks?

Clostridium perfringens is a bacterium that can cause foodborne illness, particularly associated with foods that are cooked in large batches and then kept warm for extended periods before serving. Stews are often prepared in large quantities and can be a breeding ground for this bacterium when they are not cooled quickly or maintained at safe temperatures.

The conditions that contribute to the growth of Clostridium perfringens include inadequate reheating, prolonged holding at improper temperatures (between 40°F and 140°F, known as the 'danger zone'), and insufficient cooking practices. When stews are left to sit for extended periods, the spores of Clostridium perfringens can germinate, multiply, and produce toxins that lead to food poisoning.

In contrast, other options such as ice cream, leafy greens, and raw chicken do not have the same associations with Clostridium perfringens outbreaks. Ice cream is typically served cold and remains frozen, thereby preventing the growth of pathogens. Leafy greens are more commonly linked to other types of foodborne illnesses due to contamination from soil or water, while raw chicken is typically associated with other pathogens, like Salmonella or Campylobacter.