infectious diseases
Clostridium perfringens Food Poisoning
Introduction
Clostridium perfringensfood poisoning is acute gastroenteritis caused by ingestion of contaminated food. Symptoms are watery diarrhea and abdominal cramps. Diagnosis is by identifyingC. perfringensin contaminated food or in stool. Treatment is supportive. (See also Overview of Anaerobic Bacteria and C. perfringensfood poisoning is usually a mild clostridial infection. C. perfringensis widely distributed in feces, soil, air, and water. Contaminated meat has caused many outbreaks.C. perfringensspores sometimes survive cooking; they can germinate and multiply, resulting in large numbers of bacteria when cooked meat that is contaminated withC. perfringensis left at room temperature or even up to 60° C (140° F, as on a warming table) for a period of time. Outbreaks typically occur in commercial establishments and rarely at home. Once inside the gastrointestinal tract,C. perfringensproduces an enterotoxin that acts on the small bowel. OnlyC. perfringenstype A has been definitively linked to this food poisoning syndrome. Mild Overview of Gastroenteritis is most common, with onset of symptoms 6 to 24 hours after ingestion of contaminated food. The most common symptoms are watery diarrhea and abdominal cramps. Vomiting and fever are unusual. Symptoms typically resolve within 24 hours; severe or fatal cases rarely occur. 