Clostridium perfringens

What is C. perfringens?

Clostridium perfringens (C. perfringens) is a spore-forming gram-positive bacterium that is found in many environmental sources as well as in the intestines of humans and animals. C. perfringens is commonly found on raw meat and poultry. It prefers to grow in conditions with very little or no oxygen, and under ideal conditions can multiply very rapidly.  Some strains of C. perfringens produce a toxin in the intestine that causes illness.

What are common food sources of C. perfringens?

Beef, poultry, gravies, and dried or pre-cooked foods are common sources of C. perfringens infections. C. perfringens infection often occurs when foods are prepared in large quantities and kept warm for a long time before serving. Outbreaks often happen in institutions, such as hospitals, school cafeterias, prisons, and nursing homes, or at events with catered food.

What are the symptoms of C. perfringens food poisoning?

People infected with C. perfringens develop diarrhea and abdominal cramps within 6 to 24 hours (typically 8 to 12 hours). The illness usually begins suddenly and lasts for less than 24 hours.  People infected with C. perfringens usually do not have fever or vomiting. The illness is not passed from one person to another.

Who is at risk of C. perfringens food poisoning?

Everyone is susceptible to food poisoning from C. perfringens. The  very young and elderly are most at risk of C. perfringens infection and can experience more severe symptoms that  may last for 1 to 2 weeks. Complications, including dehydration, may occur in severe cases.

How is C. perfringens diagnosed and treated?

Laboratories diagnose C. perfringens food poisoning by detecting a type of bacterial toxin in feces or by tests to determine the number of bacteria in the feces. A count of at least 106 C. perfringens spores per gram of stool within 48 hours of when illness began is required to diagnose infection. Oral rehydration or, in severe cases, intravenous fluids and electrolyte replacement can be used to prevent or treat dehydration. Antibiotics are not recommended.

What causes C. perfringens food poisoning?

Although C. perfringens may live normally in the human intestine, illness is caused by eating food contaminated with large numbers of C. perfringens bacteria that produce enough toxin in the intestines to cause illness.

C. perfringens can survive high temperatures. During cooling and holding of food at temperatures from 54°F–140°F (12°C–60°C), the bacteria grows. It can grow very rapidly between 109°F–117°F (43°C–47°C). If the food is served without reheating to kill the bacteria, live bacteria may be eaten. The bacteria produce a toxin inside the intestine that causes illness.