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.
Sources:
About C. perfringens Food Poisoning, Centers for Disease Control and Prevention (CDC)
Bad Bug Book, Foodborne Pathogenic Microorganisms and Natural Toxins. Second Edition., Food and Drug Administration (FDA)
