What is Clostridium Perfringens

Clostridium perfringens is a gram positive, rod shaped bacteria that is often associated with food poisoning and gas gangrene. C. perfringens is most frequently responsible for released toxins and enzymes that cause tissue damage. These conditions are known as anaerobic cellulitis, myonecrosis, or gas gangrene. Other clostridia that are occasionally responsible include C. novyi and C. septicum, and others on very rare occasions.

Gas Gangrene – what is that? Gas gangrene is a wet gangrene, and is an intensively aggressive and often lethal infection that primarily affects muscles. After the germination of Clostridia spores in the injured muscle, bacterial multiplication and toxin production occur through a self-perpetuating cycle of progressive tissue necrosis. Of the six clostridia species capable of producing gas gangrene, C. perfringens account for the majority of cases.

This type of gangrene was a major contributor to death and disability of servicemen on the battlefield, but rapid and effective medical treatments of patients in modern military situations have greatly reduced this. Diabetics are at higher risk, especially in elderly patients.

C. perfringens is a common organism frequently found in excreta from humans and animals and in raw meats, poultry and other foods, including dehydrated products. It is highly resistant and can survive heat treatment and dehydration by means of spore formation that can remain dormant in food, soil, and dust for extended periods.

Like with most Clostridium toxins, the enterotoxin is only produced during sporalation and not during vegetative growth. Clostridium perfringens grow from spores which are usually activated by means of heat shock typically found during low cooking temperatures or warm drawer storage when bacterial multiplication can reach staggering proportions.

Cooked meat, poultry, fish, stews, pies, and gravies – even eggs - are excellent media for growth at temperatures up to 50 degrees Celsius . Again the practice of food storage under low temperature will inhibit substantial vegetative growth. Clostridium perfringens growth is severely retarded at temperatures below 15 degrees Celsius.

The spores of some strains of Clostridium perfringens can withstand long periods of boiling, especially so if food is cooked in bulk. Bulk food preparation often inhibits the effective elevation of all parts of the product cooked, and spores can survive easily under such heterogeneous conditions, and can then multiply dramatically during unrefrigerated storage.

After ingestion, the bacteria continue their growth in the intestines where toxins are released. These toxins cause diarrhea, cramps, and abdominal pain. Onset is eight to twenty hours after ingestion, but is rarely fatal. An exception to this is an unique type of gastroenteritis caused by Clostridium perfringens type C. Typically caused by ingestion of contaminated pork – thus aptly referred to as pigbel – has been known to cause high mortality rates in children in New Guinea.

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