Preventing Foodborne Illness: Clostridium perfringens
Gopher tortoise on a sandy road. Figure 5 from publication FOR336/FR40: The Value of Private Non-Industrial Forestland for Wildlife Species Conservation. Credit: UF/IFAS.
view on edis
PDF-2017

Keywords

Clostridium botulinum food safety

How to Cite

Schneider, Keith R., Renee M. Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi. 2017. “Preventing Foodborne Illness: Clostridium Perfringens: FSHN035 FS101, 2 2017”. EDIS 2017 (3). Gainesville, FL. https://doi.org/10.32473/edis-fs101-2017.

Abstract

The bacterium Clostridium perfringens causes of one of the most common type of foodborne gastroenteritis, often referred to as perfringens food poisoning, in the US (FDA 2012). It is associated with consuming contaminated food that contains great numbers of vegetative cells and spores that will produce toxin inside the intestine. There are two forms of disease caused by C. perfringens: gastroenteritis and enteritis necroticans. The latter disease, also known as pig-bel disease, is not common in the US. It is often associated with contaminated pork (FDA 2012) and can be very severe. 

https://doi.org/10.32473/edis-fs101-2017
view on edis
PDF-2017

Unless otherwise specified, articles published in the EDIS journal after January 1, 2024 are licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.