Clostridium perfringens

Leela Stewart

Clostridium perfringens

  • Found in raw meat and poultry.
  • It is found in Beef, poultry, gravies, and dried or pre-cooked foods
  • Prefers to grow in places with little to no oxygen.
  • It is one of the most common causes for foodborne illness. It causes nearly a million cases of foodborne illness each year.


The sympotoms for this pathogen are normally diarrhea and abdominal cramps and you will most likely not have a fever or be throwing up.


It is treated by Oral rehydration or, in extreme cases, intravenous fluids and electrolyte replacement can be used to prevent or just simply treat dehydration.


Clostridium perfringens occurs the most when cooking large quanities and kept warmfor a long time before serving.


Hospitals, school cafeterias, prisons, and nursing homes, or at events with catered food are most common with this pathagen.


The only way to really prevent this is by making sure you throughly cook the food and serve it hot.