Clostridium perfringens Gastroenteritis

Clostridium perfringens is a leading cause of foodborne illness, though cases are widely under-reported because of the mild nature of the gastrointestinal illness, which consists of diarrhea and abdominal cramps. These appear 8–24 hours following ingestion of large numbers of vegetative cells in temperature-abused protein foods, typically meat and poultry. Cells sporulate in the small intestine, producing an enterotoxin. The ability of C. perfringens to grow at elevated temperatures, produce spores, and reproduce rapidly contributes to its role as an important cause of foodborne illness.