Merle’s BBQ Evanston - Bad BBQ pulled Chicken OR ?

http://triblocal.com/evanston/2011/03/02/school-employee-sickened-at-parent-teacher-conference-files-lawsuit/
Always hate to read about this type of news. Not sure what to make of it.
Anyone know or have dealt with this bacteria Clostridium perfringens?


http://www.accepta.com/industry_water_treatment/clostridium_perfringens.asp
Quote from site above....wonder if this is what went down?

The bacteria are killed at cooking temperatures, but the heat-resistant spores they produce are able to survive and may actually be stimulated to germinate by the heat. If the food is not eaten at once but is allowed to cool slowly, the bacteria produced when the spores germinate multiply rapidly. Unless the food is reheated so that it is piping hot (at least to 60oC and preferably to 75oC), the bacteria will survive. After ingestion, if there are sufficient numbers present, the bacteria will produce toxins and the toxins will cause symptoms.

You can't really speculate what caused it, as the article says.

All food has bacteria. Every surface we touch has bacteria, viruses, grime, etc. It's just that usually (you hope) it isn't in a condition to grow enough to cause illness. The food is kept cold or hot enough to keep the bacteria in check. You wash your hands after handling things so you don't catch the cold or flu.

Pure guess - it was the school's handling of the food that caused the problem. My experience with Merle's is that they're a pretty professional operation.