Clostridium perfringens is an anaerobic, Gram-positive, spore-forming rod. It is widely distributed in the environment and frequently occurs in the intestines of humans and many domestic and feral animals. Spores of the organism persist in soil, sediments, and areas subject to human or animal fecal pollution.
The spores are heat resistant and are not killed by ordinary cooking. Some strains can survive 100°C (212°F) for up to 1 hour. Most cases of poisoning by C. perfringens are associated with temperature abuse of prepared foods. Small numbers of the organisms are often present after cooking and multiply to food poisoning levels during cool down and storage of prepared foods. Typically this bacterium will grow in foods that are high in starch or protein, such as cooked beans, meat products, thick soups, and gravy.
Clostridium Perfringens Infection
The common form of C. perfringens poisoning is characterized by intense abdominal cramps and diarrhea. Symptoms begin 8–22 hours after consumption of foods containing large numbers of C. perfringens bacteria capable of producing food poisoning toxins. The illness is usually over within 24 hours but less severe symptoms may persist in some individuals for 1 or 2 weeks. A few deaths have been reported as a result of dehydration and other complications. In rare cases, C. perfringens infections can also lead to necrotic enteritis (pig-bel syndrome). Deaths from necrotic enteritis are caused by infection and necrosis of the intestines and from resulting septicemia.
The infectious dose is typically greater than 108 vegetative cells. Toxin production is associated with sporulation in the digestive tract.