Clostridium perfringens

Clostridium perfringens is widely present in the environment, and often occurs in the intestines of humans and many animals. C.  perfringens is one of the most common foodborne illnesses in the United States. Institutional foodservice areas such as school cafeterias, hospitals, and nursing homes are primary targets for populations of the organism. 

In most cases, the cause of C. perfringens is improper attention to temperature in foods such as meat and gravy.  If proper temperatures are neglected, small numbers of C. perfringens will survive cooking. The remaining organisms multiply to infectious levels during cool down and storage.

The common form of C. perfringens illness may be identified 8 to 22 hours after consumption when severe abdominal cramps and diarrhea begin.  Typically, the illness is over after 24 hours, but additional symptoms may continue in some individuals for one to two weeks. Further complications rarely occur.

More Information on Clostridium perfringens:

• Foodborne Pathogenic Microorganisms and Natural Toxins 1992 (Bad Bug Book) - Clostridium perfringens
  
  

  Food Safety Project Director

  Catherine H. Strohbehn, PhD, RD, CFSP
  HRIM Extension Specialist
  Adjunct Associate Professor
  Hotel, Restaurant, and Institution Management
  Iowa State University
  Ames, Iowa, 50011-1121 USA
  Email: cstrohbe@iastate.edu

  
  Consumer and Processing Food Safety and Science

  Sam Beattie, PhD
  Food Safety Extension Specialist
  Department of Food Science and Human Nutrition
  Iowa State University Extension
  122A MacKay Hall
  Ames, Iowa, 50011-1121 USA
  Email: beatties@iastate.edu

  
  

• Article History
• Revision Date: 8/16/2006