Clostridium perfringens

What Am I?

Clostridium perfringens is a bacteria that causes the common foodborne illness called Perfringens food poisoning.

Clostridium perfringens bacteria are found in soils, the intestines of humans and animals, and sewage. Any raw food may contain spores or the bacteria. The bacterium, Clostridium perfringens, grows anaerobically. That means it will only grow where there is little or no oxygen. At temperatures between 21⁰C and 60⁰C, little or no air, and high moisture, the organism can produce the toxin.

Spores of Clostridium perfringens survive cooking and, during slow cooling and unrefrigerated storage, germinate to form vegetative (growing) cells which can release poison (toxin).

Is Clostridium perfringens poisoning common?

Clostridium perfringens is one of the most commonly reported food borne illnesses.

 Sometimes it is called the "food service germ" because food served in quantity and left for long periods on a steam table or at room temperature can cause this illness. Many times dozens of people become sick from a common source, especially where large quantities of food are prepared several hours before serving.

What causes Clostridium perfringens poisoning?

Clostridium perfringens food poisoning is often associated with reheated meat and meat products. Since the organism is only able to multiply in the absence of air, it thrives at the bottom of a stockpot or in the centre of a meat pie or rolled joint.

Most outbreaks normally involve a large number of people because Clostridium perfringens is more commonly found in foods that have been prepared in bulk.

v In most instances, poor temperature control is the cause of this food borne illness.

v Small numbers of the organism may still be present after cooking.

v When food is kept between the temperatures of 21⁰C and 60 ⁰C, and air and moisture levels are right, these organisms will produce the toxin that will make people sick.

v Meats, meat products, and gravy are the foods most frequently causing the illness.

How clostridium perfringens bacteria is spread?

vFound in soils, the intestines of humans and animals, and sewage. Any raw food may contain spores or the bacteria.

v The toxins are most commonly associated with food borne illness, which can happen where food is

Ø  made in large amounts, then allowed to cook slowly for several hours before consumption, and is

Ø  allowed to cool slowly or is improperly refrigerated

v C. perfringens can occur anywhere food is left in the danger zone.

How can I prevent Clostridium perfringens poisonings?

v Thoroughly cook foods with meat-like stews, soups and casseroles.

v      Keep hot foods hot (above 65⁰C) and cold foods cold (below 5⁰C).
v If you have a large portion of food leftover, divide it into smaller portions not over three inches deep to refrigerate so it cools quickly. 

v Reheat foods to at least that 75⁰C.

Ordinary cooking will not kill C. perfringens spores because they can survive at boiling point 100° C for up to 5 hours.

 Symptoms of clostridium perfringens infection

Symptoms of C. perfringens may occur within 6 to 24 hours after eating contaminated food. The usual onset time is 10 to12 hours.

Most symptoms subside within 24 hours. However, some can last for up to two weeks.

Symptoms may include:

    v  abdominal bloating and increased gas

v  fatigue

v  loss of appetite and weight loss

v  muscle ache

v  nausea

v  profuse, watery diarrhea

v  severe abdominal pain and stomach cramps

Clostridium perfringens – How do I look under microscope?