Clostridium perfringens (C. perfringens)

Clostridium perfringens (C. perfringens) is a form of bacterium that may cause foodborne illnesses in humans. C. perfringens is one of the most common types of food poisoning in the United States, affecting about one million Americans each year. The bacterium, found in many kinds of raw meat and poultry, grows and spreads most rapidly at warm temperatures, even after proper cooking. For this reason, the illness most often occurs with meals that are left out at room temperature for too long.

People who contract C. perfringens usually experience diarrhea and stomach cramping during a six- to twenty-four-hour period after eating contaminated food. Although troublesome, C. perfringens is seldom dangerous, and most people get relief from symptoms within one day without medical help. Severe cases, most common among the very young and very old, may require medical help. Experts recommend handling and cooking foods carefully and refrigerating leftovers to avoid contamination.

Background

Though humans need to eat food to survive, food can also pose an array of hazards. One of the main hazards is foodborne illness, or food poisoning. Food poisoning occurs when harmful materials contaminate foods and sicken the people who eat them. These materials are most often microscopic organisms such as bacteria or parasites. In some cases, toxic chemicals may also contaminate food and make people ill.

Scientists have discovered more than 200 different diseases that may be transmitted through contaminated food. According to the World Health Organization in 2024, combined, these diseases affect approximately 600 million people throughout the world each year, leading to about 420,000 deaths. Most cases of food poisoning do not require medical treatment but can cause considerable illness and discomfort. People with severe symptoms should seek medical help.

Effects of food poisoning usually include nausea, vomiting, diarrhea, and stomach cramping. Anyone who eats contaminated food may develop food poisoning, but it occurs most often in young children, elderly people, and pregnant women. People with compromised immune systems, such as people with pre-existing diseases or people undergoing medical treatments, are also more likely to experience foodborne illnesses.

Overview

Of the approximately 250 illnesses caused by contaminated food, one of the most common is caused by the bacterium Clostridium perfringens. This illness strikes approximately one million people in the United States annually. The name refers to the microorganism that causes the illness, which is often shortened to C. perfringens. C. perfringens is a bacterium that produces spores, simple one-celled units that can quickly reproduce. Scientists have categorized C. perfringens as a gram-positive bacterium based on the structure of its cell walls.

C. perfringens occurs naturally in many contexts, including within human and animal intestines. In many cases, this microorganism can live in the human body without causing problems or any discernible health effects. However, when it is present in large amounts, usually due to eating contaminated food, C. perfringens can create dangerous levels of toxins within the intestines, which in turn causes sickness.

Unlike many forms of bacterium, C. perfringens is not easily harmed by high temperatures. On the contrary, it thrives in temperatures ranging from about 54 degrees to 140 degrees Fahrenheit 12 degrees to 60 degrees Celsius). At these temperatures, C. perfringens may grow and spread rapidly. In addition, the bacterium grows best in environments with little to no oxygen.

C. perfringens most often contaminates meats such as beef, poultry, and meat-based gravy. Though the initial cooking of these foods may kill much of the C. perfringens, reproductive spores may remain unharmed, allowing the bacterium to survive cooking. C. perfringens usually appears in situations in which large meals are prepared and then kept warm during a long serving and eating period, such as buffet meals at social events or cafeterias. The sustained warmth encourages bacteria to grow and spread. Because of the social nature of these eating setups, C. perfringens often occurs in outbreaks within a group or institution.

All people who eat contaminated food are susceptible to this foodborne disease. However, as with many other kinds of food poisoning, young children and older people, along with people with lowered immune function, are at greater risk of getting the illness. These people are also more likely to experience severe symptoms and require medical assistance.

Generally, C. perfringens illness begins within about six to twenty-four hours, but most often in about eight to twelve hours. Symptoms appear suddenly and usually include diarrhea and cramping of the abdominal region. Unlike many similar foodborne illnesses, C. perfringens typically does not lead to vomiting or other symptoms. The sickness is not contagious through normal contact with affected people.

Most cases of C. perfringens are unpleasant but not dangerous and do not lead to severe enough symptoms to warrant medical intervention. Most cases pass within twenty-four hours with just basic self-care; on occasion, minor discomfort may last for a week or longer. However, when medical treatment does occur, doctors may test a patient’s feces for signs of bacterial infection. The presence of a high number of C. perfringens bacterium is the only reliable way to diagnose this sickness. Medical personnel may prescribe different methods of rehydration to replace needed water lost through diarrhea, along with valuable electrolytes. Doctors seldom prescribe antibiotics or other similar drugs for treatment.

The best approach to dealing with C. perfringens infection is to take precautions before it can occur. Most precautionary guidelines deal with food preparation, handling, and storage. Meats should be stored separately, and people should wash their hands before and after touching them. Foods should be cooked to recommended temperatures to kill harmful microorganisms. Once cooked, this food should be eaten within two hours or stored at either a hot temperature—140 Fahrenheit (60 Celsius) or higher—or a cold temperature—40 Fahrenheit (4.4 Celsius) or lower. Food stored in a refrigerator should be reheated to a cooking temperature before eating. Experts recommend food that is likely contaminated be discarded rather than eaten.

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