Clostridium perfringensis involved in food poisoning and animals’ infections.Beef, poultry, gravies, and dried or pre-cooked foods are common sources ofC. perfringensinfections.C. perfringens infection often occurs when foods are prepared in large quantities and kept warm for a long time before serving.
AlthoughC. perfringensmay live normally in the human intestine, illness is caused by eating food contaminated with large numbers ofC. perfringensbacteria that produce enough toxin in the intestines to cause illness.
Everyone is susceptible to food poisoning fromC. perfringens.The very young and elderly are most at risk ofC. perfringensinfection and can experience more severe symptoms that may last for 1 to 2 weeks. Complications, including dehydration, may occur in severe cases.
CDC - Centers for Disease Control and Prevention