Pathogenic Bacteria :: Clostridium perfringens

DATASHEET
Microbiological Hazard Series

Pathogen Name: Clostridium perfringens

Characteristics: Clostridium perfringens is an anaerobic (but aerotolerant) Gram-positive, spore-

It can grow between temperatures of 15-55°C (131-59°F) with the optimum being between 43-
47°C (109.4-116.6°F). The optimum growth pH is 6.0 – 7.0.

Pathogenicity: The enterotoxins are produced when vegetative cells of the bacterium start to
multiply in the human intestine and sporulate. During the sporulation the organism also releases
the enterotoxin that causes the symptoms.

Infectious Dose: Symptoms are caused by ingestion of large numbers (> 10 6) vegetative cells or
>106 spores/g of food.

Sources (Including High - Risk food groups: Type A is widely distributed in the environment in soil,
vegetation and intestinal tracts of animals.

Food sources include cooked meats especially beef and poultry products. Meat containing products
such as stews, rolled meat, meat pies and gravies.

Can also be found on vegetable products, including spices and herbs.

Onset Period: 8-22 hours (typically 8-12 hours) after ingestion of contaminated food.

Illness, Symptoms and Complications: Foodborne illness caused by Clostridium perfringens can
take two forms.

Gastroenteritis form: Symptoms include, abdominal cramps and watery diarrhoea. It is generally
self-limiting depending on the strain, in some cases it can lead to more severe gastroenteritis which
can lead to damage of the small intestine.

Enteritis necroticans (pig-bel disease): This is much more severe and fatal, but it is rare. Symptoms
include pain and gassy bloating in the abdomen, diarrhoea and vomiting.

Controls to reduce the risk:

Heat Treatment
• Cook foods until core temperature of 75°C (176°F) and serve immediately or store above
63°C (145.4°F). This will inactivate the vegetative cells however cooling is required to
prevent spore germination.
Cooling
• Rapid cooling of high risk product after cooking especially through the temperature of 55-
15°C (131-59°F) followed by storage at a temperature of below 4°C (39.2°F).

Meat Size
• When cooking meats, it is best practice to keep joint sizes as small as possible to ensure
adequate cooking to the core of the product.

Temperature Mapping
• It is important to validate any cooking procedures. This will help identify any “Cold spots”
which will help make sure all product being cooked is subject to the correct
temperature/time.
 Pathogenic Bacteria :: Clostridium perfringens

EXAMPLE OUTBREAKS

YEAR LOCATION DETAILS

2012 UK 33 people became ill after consuming contaminated cooked turkey meat during a
Christmas dinner.
2014 USA More than 300 people fell ill from a wedding after consuming gravy that was
contaminated.
2015 USA 58 people became ill after consuming contaminated cooked meat during a school
lunch.
SUMMARY TABLE
Source • Found in the environment
Food Sources:
• Stuffed poultry
• Rolled meat
• Gravies
• Stews
Growth Temperature • 15 to 55°C (131-59°F)
Growth pH range • 6.0 to 7.0
Onset period • 8 to 22 hours
At risk groups • Elderly
• Young children
• Immunocompromised individuals
Illness, Symptoms, Gastroenteritis form:
Complications • Abdominal pain
• Watery Diarrhoea
Enteritis necroticans form:
• Pain and gassy abdomen
• Diarrhoea (Sometimes bloody)
• Vomiting
Controls • Rapid Cooling of high risk product after cooking
• Storage maintained at a temperature of <4°C (39.2°F)
• Gloves
• Personal Protective Clothing
Published Risk • FSIS :: A Risk Assessment for Clostridium perfringens in Ready-to-Eat and Partially Cooked
Assessments Meat and Poultry Products https://www.fsis.usda.gov/wps/wcm/connect/d21a4f5a-
102d-451d-89c0-
d5a6b91a8e38/CPerfringens_Risk_Assess_ExecSumm_Sep2005.pdf?MOD=AJPERES
• NCBI Quantitative Microbial Risk Assessment for Clostridium perfringens in Natural and
Processed Cheeses https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4932574/

References
1. Lawley, R., 2018. The Food Safety Hazard Guidebook. Royal Society of Chemistry
2. Bad Bug Book (Second Edition). 2018. Bad Bug Book (Second Edition). [ONLINE] Available at: https://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf [Accessed 19 June 2018]
3. Clostridium perfringens | FoodSafety.gov. 2018. Clostridium perfringens | FoodSafety.gov. [ONLINE] Available at: https://www.foodsafety.gov/poisoning/causes/bacteriaviruses/cperfringens/index.html. [Accessed
19 June 2018]
4. Food Safety News. 2018. Report Reveals Source of Foodborne Illness Outbreak at Iowa High School | Food Safety News. [ONLINE] Available at http://www.foodsafetynews.com/2015/11/investigation-reveals-
source-of-foodborne-illness-outbreak-at-iowa-high-school/#.WyjOMPZFyUk [Accessed 19 June 2018]
5. Food Safety News. 2018. UK Restaurant Manager, Chef Jailed After Deadly Food Poisoning Incident | Food Safety News. [ONLINE] Available at: http://www.foodsafetynews.com/2015/02/uk-restaurant-manager-
chef-jailed-after-deadly-food-poisoning-incident/#.WyjAOPZFyUk. [Accessed 19 June 2018]
6. Food Safety News. 2018. More than 300 Sickened at Missouri Wedding | Food Safety News. [ONLINE] Available at: http://www.foodsafetynews.com/2014/05/300-sickened-at-mo-wedding/#.WyjOvfZFyUk.
[Accessed 19 June 2018]
7. A., R., 2018. Supervising Food Safety (level 3). Highfield.
8. FSAI Industrial Processing of Heat-Chill Foods [ONLINE] https://www.fsai.ie/WorkArea/DownloadAsset.aspx?id=760 [Accessed 19 June 2018]

SAFEFOOD 360 team@safefood360.com