Significance of Clostridium perfringens in Processed Foods

Abstract

Clostridium perfringens presents a significant public health hazard to consumers of foods which have undergone improper processing or have been improperly handled at some point before consumption. Factors involved in outbreaks of C. perfringens foodborne illness include contamination of food with either spores or vegetative cells of enterotoxigenic strains of C. perfringens, suitable growth temperature. pH, media, oxidation reduction potential, and adequate incubation time. With proper handling of food items, the risk of C. perfringens foodborne illness outbreaks can be eliminated.