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Clostridium perfringens food
poisoning is acute gastroenteritis caused by ingestion of contaminated
food.
C. perfringens is widely distributed in feces, soil, air, and water. Contaminated meat has caused many outbreaks. When meat contaminated with C.
perfringens is left at room temperature, the organism multiplies and produces toxin. Outbreaks typically occur in commercial establishments and rarely at home. Once inside the GI tract, C. perfringens produces an enterotoxin that acts on the small bowel. Only C.
perfringens type A has been definitively linked to this food poisoning syndrome. The enterotoxin produced is sensitive to heat (> 75° C).
Mild gastroenteritis is most common, with onset of symptoms 6 to 24 h after ingestion of contaminated food. The most common symptoms are watery diarrhea and abdominal cramps. Vomiting is unusual. Symptoms typically resolve within 24 h; severe or fatal cases rarely occur. Diagnosis is based on epidemiologic evidence and isolation of organisms in high quantity from contaminated food or from stools of affected people, or direct identification of enterotoxin in stool samples.
To prevent disease, leftover cooked meat should be refrigerated promptly and reheated thoroughly (internal temperature, 75° C) before serving. Treatment is supportive (see Gastroenteritis: Treatment); antibiotics are not given.
Last full review/revision November 2005
Content last modified November 2005
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