Clostridium perfringens is a major cause of foodborne illness. Spores or vegetative cells of the organism are found widely in a variety of commodities though isolates possessing the enterotoxin gene are not common. The illness results from ingestion of temperature-abused foods containing large numbers of vegetative cells that sporulate in the intestine and produce an enterotoxin. The organism has an optimum temperature of 45 °C for growth and, under ideal conditions, certain isolates possess a generation time of less than 10 min. Proper refrigeration of prepared foods, especially protein foods, is the most effective barrier to preventing illness due to this organism.
|Original language||English (US)|
|Title of host publication||Encyclopedia of Food Microbiology|
|Subtitle of host publication||Second Edition|
|Number of pages||5|
|State||Published - Apr 2 2014|
- Foodborne illness
ASJC Scopus subject areas