Clostridium perfringens

Clostridium perfringens is widely present in the environment, and often occurs in the intestines of humans and many animals. C.  perfringens is one of the most common foodborne illnesses in the United States. Institutional foodservice areas such as school cafeterias, hospitals, and nursing homes are primary targets for populations of the organism. 

In most cases, the cause of C. perfringens is improper attention to temperature in foods such as meat and gravy.  If proper temperatures are neglected, small numbers of C. perfringens will survive cooking. The remaining organisms multiply to infectious levels during cool down and storage.

The common form of C. perfringens illness may be identified 8 to 22 hours after consumption when severe abdominal cramps and diarrhea begin.  Typically, the illness is over after 24 hours, but additional symptoms may continue in some individuals for one to two weeks. Further complications rarely occur.

More Information on Clostridium perfringens:

• Foodborne Pathogenic Microorganisms and Natural Toxins 1992 (Bad Bug Book) - Clostridium perfringens

Food Safety Project Director
Catherine H. Strohbehn, PhD, RD, CFSP
HRIM Extension Specialist
Adjunct Associate Professor
Hotel, Restaurant, and Institution Management
Iowa State University

Consumer and Processing Food Safety and Science
Sam Beattie, PhD
Food Safety Extension Specialist
Department of Food Science and Human Nutrition
Iowa State University Extension

• Article History
• Revision Date: 8/18/2009