Answer :
The practice not recommended to prevent C. perfringens is serving meat dishes immediately after cooking without considering bacterial growth.
To prevent Clostridium perfringens (C. perfringens) food poisoning, which is caused by consuming food contaminated with the bacteria, it's important to follow food safety guidelines. Let's examine each option and determine which one is not a recommended practice:
A. Keep at temperature cooler than 135 degrees F or warmer than 41 degrees F after cooking: This is a correct guideline. Food should be stored either at temperatures below 41 degrees Fahrenheit (refrigeration) or above 135 degrees Fahrenheit (hot holding) to prevent the growth of C. perfringens and other harmful bacteria.
B. Cook meat thoroughly to an internal temperature of at least 145 degrees F: This is also a correct guideline. Cooking meat to the recommended internal temperature kills bacteria, including C. perfringens, and ensures that it's safe to eat.
C. Serve meat dishes immediately after cooking: This option is not recommended. Serving meat dishes immediately after cooking, especially in large quantities, can be risky. C. perfringens bacteria can survive the cooking process and multiply quickly when food is held at improper temperatures. It's safer to follow the cooling and reheating guidelines to prevent bacterial growth.
D. Refrigerate leftovers immediately and reheat to at least 165 degrees F before serving: This is a correct guideline. Promptly refrigerating leftovers and reheating them to at least 165 degrees Fahrenheit helps kill any potential bacteria, including C. perfringens, that may have multiplied during storage.
In summary, the practice that is not recommended to prevent C. perfringens is option C, which suggests serving meat dishes immediately after cooking without considering the risk of bacterial growth. It's essential to follow proper cooling and reheating procedures to ensure food safety when dealing with large quantities of cooked meat dishes.
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