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Clostridium Perfringens Food Poisoning

Clostridium perfringens food poisoning is an intoxication caused by enterotoxin released in the small bowel after ingestion of large numbers of type A organisms in food.

  • Foods implicated are cooked meat, poultry, gravies and stews prepared in bulk, cooled slowly and reheated inadequately; spores survive cooking and germinate in warm food.
  • Incubation is 8 to 16 hours (range 6 to 24).
  • A severe necrotising enteritis (pigbel) is caused by type C strains producing beta toxin, linked to feasts of pork or meat in protein-deprived populations with low trypsin activity (sweet potato diet trypsin inhibitors, ascariasis).

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