Clostridium: Clostridium perfringens

R. Labbe, V. K. Juneja, Hans-Peter M Blaschek

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

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 languageEnglish (US)
Title of host publicationEncyclopedia of Food Microbiology
Subtitle of host publicationSecond Edition
PublisherElsevier Inc.
Pages463-467
Number of pages5
ISBN (Electronic)9780123847331
ISBN (Print)9780123847300
DOIs
StatePublished - Apr 2 2014

Keywords

  • Clostridium
  • Enterotoxin
  • Foodborne illness
  • Spores
  • Sporulation

ASJC Scopus subject areas

  • Medicine(all)

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  • Cite this

    Labbe, R., Juneja, V. K., & Blaschek, H-P. M. (2014). Clostridium: Clostridium perfringens. In Encyclopedia of Food Microbiology: Second Edition (pp. 463-467). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-384730-0.00068-9