Clostridium perfringens

The Clostridium perfringens bacterium can be found in soil, water, vegetation and dust. It can also be present in the digestive tract and in human or animal feces.  
 
In addition, C. perfringens can contaminate certain food products such as:  

• foods that are high in starch or protein (meat, fish, vegetables) 
• leftovers from meals left at room temperature too long 
• foods that simmer slowly and for a long time before consumption 
• meals not sufficiently refrigerated. 

Clostridium perfringens infection can also occur when an open wound comes into contact with dust or a foreign object contaminated with the bacteria.  
 
Direct transmission between humans is not possible.  

Points to keep in mind when sampling for C. perfringens:   

• Always provide a sterile, airtight container to store samples.  
   
• The storage temperature of samples for analysis depends on the type of products tested. 
   
• Sponges have a higher Clostridium recovery rate compared to swabs.  

C. perfringens is the most common cause of food poisoning in Canada. This pathogenic bacterium also causes other types of infections in humans and animals, such as gas gangrene or cellulitis.

Like many bacteria, C. perfringens is difficult to detect. It does not change the appearance, taste or odour of products. It is important to note that cooking does not destroy the spores of C. perfringens. Indeed, some strains of the bacterium can resist high temperatures for up to 60 minutes, and even as high as the boiling point (100 °C). Meals should also be eaten immediately or cooled quickly to avoid spore germination. 
 
To avoid foodborne contamination, the observation of general food safety tips can reduce the risk of C. perfringens infections; it is therefore recommended that:  

• Food be cooked and reheated properly; 
• Food be stored safely;  
• The microwave oven be used properly;  
• Food leftovers be handled with care. 

For more details and tips, visit the Government of Canada website for General Food Safety Tips.