Clostridium perfringens

Clostridium perfringens are anaerobic bacteria that can produce spores. The bacteria can exist as a vegetative cell or in the dormant spore form in food. Thorough cooking (140°F) will kill the vegetative cells, but spores may survive. At temperatures between 70°F and 120°F, the spores can germinate into vegetative cells and produce a toxin. Germination of the spores and outgrowth into vegetative cells occurs in food inadequately refrigerated. Toxin production normally occurs in the intestinal tract.

Sources of the organism:

• Intestinal tracts of animals and humans
• Soil
• Sewage
• Any raw food may contain the spore or bacteria

Associated foods:

• Poultry such as turkey and chicken
• Meat such as beef and pork
• Gravy

Microorganism characteristics: Gram positive spore forming anaerobic rod shaped bacteria that can produce an enterotoxin which is released in the intestine.

The Disease: Clostridium perfringens food poisoning causes gastroenteritis from consuming the vegetative cells. A toxin can be produced by the bacteria in the intestinal tract which can also cause a food borne illness.

Symptoms include:

• Abdominal cramps
• Watery diarrhea
• Nausea

Onset time:

• 6-24 hours

Infective Dose:

• Symptoms are caused by ingestion of large numbers ( > 106) vegetative cells or >106 spores/g of food. 

Duration of symptoms:

• 24-48 hours

Control:

• Cook foods to their safe internal temperature.
• Reheat foods to 165°F for 15 seconds.
• Refrigerate foods at 41°F or below. Foods must reach 41°F within 4 hours.
• Proper cooling techniques are necessary to prevent spore germination.