Clostridium perfringens 

 Definition:
Clostridium perfringens is one of the most common causes of food
poisoning in the United States. According to some estimates, this type of
bacteria causes nearly a million illnesses each year. Clostridium
perfringens  food poisoning is caused by infection with the Clostridium
perfringens bacterium. It is found frequently in the intestines of humans
and many animals and is present in soil and areas contaminated by
human or animal feces.

 Causes:
You can become infected with Clostridium perfringens by eating
contaminated food. Food becomes contaminated with this bacterium from
the environment, it is found in soil, sewage or dust. Contaminated food
typically needs to have large numbers of bacteria present to cause illness.
The bacteria grow at temperatures from 20°C to 60°C (68°F to 140°F). At
this temperature range, a large number of bacteria can develop, which in
turn can cause illness. Which means that slowly cooked foods and
improperly stored, cooled or reheated foods are more likely to cause
illness.
When the bacteria reach the intestines, they produce toxins. It is the
toxins that cause a person to become sick.
Outbreaks often happen in institutions, including hospitals, cafeterias,
prisons, catering firms, schools and long-term care facilities. In these
institutions, large amounts of food may be prepared in advance and kept
warm (20°C to 60°C) until meal time. This allows the bacteria to multiply.
Clostridium perfringens does not spread from person to person.

 Common sources of contamination:

 Eating food that has been slowly cooked or improperly cooled, stored or
reheated increases the risk of infection.
Foods high in protein or starch pose greater risk. Foods associated
with Clostridium perfringens infection, include:
 thick soups
 stews
 raw meat, poultry and beef
 meat products
 gravies
 dried or pre-cooked foods
 cooked beans
 meat pies
Normal cooking temperatures do not kill Clostridium
perfringens spores, which is why it is so important that foods are
properly stored, cooled and reheated.

 People with risk of infection with Clostridium

perfringens food disease:
Anyone can get sick from Clostridium perfringens. However, the
elderly, young children and people with weakened immune systems are at
a greater risk of becoming sick.
Most people will completely recover from infection with Clostridium
perfringens within 24 hours, but complications such as dehydration can
occur in rare cases. The elderly and young children are more likely to
develop complications.

 Symptoms:
Like other food-borne illnesses, the symptoms of Clostridium
perfringens infection mainly involve the gut. These symptoms can
include:
  abdominal bloating, pain and cramps
 increased gas
 diarrhea (profuse and watery)
 nausea
 loss of appetite and weight loss
 muscle aches
 fatigue
Infection with Clostridium perfringens does not generally cause
vomiting or fever.
Symptoms of Clostridium perfringens infection typically occur 10 to 12
hours after exposure to the bacteria, but may occur as early as 6 hours or
as long as 24 hours after exposure. Symptoms generally last up to 24
hours, but can last as long as 1 to 2 weeks.

 Treatment:
Clostridium perfringens infection is diagnosed by performing laboratory
tests on the stools of potentially infected people.
Most people recover from Clostridium perfringens infection without
treatment.
Those suffering from illness should drink plenty of fluids to prevent
dehydration which is a possible serious health effect of a food-borne
illness. The most helpful fluids for protecting against dehydration are oral
rehydration fluids. These products are sold as pre-mixed fluids and are
commonly found in drug stores. Other drinks that do not contain caffeine
or alcohol can also help with mild dehydration; however, these drinks
may not replace the nutrients and minerals lost during illness.
Young children, the elderly and people with other illnesses are at greatest
risk for dehydration. Symptoms of dehydration in adults and children
include a decrease in urination, a dry mouth and throat and dizziness
upon standing. A dehydrated child may cry with few or no tears and be
unusually sleepy or fussy. Severe dehydration can be serious and the ill
person may require rehydration in a hospital. If you think you or someone
under your care is dehydrated, contact your healthcare provider.

 Prevention:
Proper hygiene and safe food handling and preparation practices are key
to preventing the spread of all food-borne illnesses,
including Clostridium perfringens infection.
Contaminated food may look and smell normal.
The following tips will help you reduce your risk of infection
with Clostridium perfringens or other food-borne illnesses:
 Thoroughly cook all food to the appropriate cooking temperature. Use
a digital food thermometer.
 Keep cold foods cold at or below 4°C (40°F) and keep hot foods hot at
or above 60°C (140°F).
 Refrigerate or freeze perishable food within two hours of cooking.
 Divide leftovers into smaller amounts and keep uncovered to allow for
faster cooling in the refrigerator.
 Freeze or consume leftovers within two to three days of cooking.
Always reheat leftovers until steaming hot before eating but consider
that you can’t reheat leftovers more than once.
 Keep refrigerators clean and at a temperature below 4ºC, or 40º F.
Install a thermometer in your fridge to be sure.
 Do not overstock your refrigerator. This will prevent the circulation of
cool air.

Sources: www.phac-aspc.gc.ca (Public Health Agency of Canada)

www.fda.gov (US Food & Drug Administration)
www.webmd.com