CLOSTRIDIUM PERFRINGENS FOOD POISONING1,2

Abstract

Clostridium perfringens type A food poisoning in man is characterized by diarrhea and abdominal pain. The disease usually follows ingestion of food contaminated with large numbers of C. perfringens cells. During the past 3 to 5 years, the role of this organism in food poisoning incidents in the United States has acquired new emphasis as a result of the increasing number of reported outbreaks and the alarming number of cases associated with these outbreaks. In 1968, C. perfringens was responsible for approximately 28% of the food poisoning outbreaks and 49% of the cases, when compared with food poisoning caused by Salmonella, Staphylococcus, Shigella, and Clostridium botulinum. The majority of reported outbreaks and cases resulting from C. perfringens are associated with mass feeding establishments. The most common vehicles are beef and poultry products. The mode of action by which C. perfringens causes food poisoning symptoms is not fully understood. Control of this type of food poisoning must be concerned with prevention of spore germination and/or multiplication of the vegetative cells in cooked foods.