Clostridium perfringens is a spore forming pathogen. It can be extremely toxigenic to humans in a similar way to Clostridium botulinum. The intestines of many animals and soil often contain Clostridium perfringens.
C. perfringens food poisoning can occur if you eat improperly cooked or inadequately refrigerated foods. In these situations, spores which survive cooking, germinate, multiply and produce toxin. Slow cooling of cooked meats or gravies is often the cause of C. perfringens food poisoning.
Symptoms of C. perfringens food poisoning normally occur 6 to 24 hours after consumption. The symptoms are commonly abdominal pain, followed by diarrhoea. Fever and vomiting are not usually associated with this type of food poisoning. The symptoms can last for about 24 hours.
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