![]() Epidemiology of foodborne disease outbreaks caused by Clostridium perfringens, United States, 1998–2010.Marlow MA, Luna-Gierke R, Griffin PM, Vieira, AR. Foodborne disease outbreaks in correctional institutions-United States, 1998–2014.Young children and older adults are at higher risk for severe illness. Many of these outbreaks have been linked to foods commonly served during the holidays, such as turkey and roast beef.Īnyone can get food poisoning from C. perfringens outbreaks occur most often in November and December. Outbreaks tend to happen in places that serve large groups of people, such as hospitals, school cafeterias, prisons, and nursing homes, and at events with catered food. perfringens infection include meat, poultry, gravies, and other foods cooked in large batches and held at an unsafe temperature. After someone swallows the bacteria, it can produce a toxin (poison) that causes diarrhea.Ĭommon sources of C. Under certain conditions, such as when food is kept at an unsafe temperature (between 40☏–140☏), C. These bacteria make spores, which act like protective coatings that help the bacteria survive. ![]() perfringens can be found on raw meat and poultry, in the intestines of animals, and in the environment. CDC estimates these bacteria cause nearly 1 million illnesses in the United States every year.Ĭ. Clostridium perfringens bacteria are one of the most common causes of foodborne illness (food poisoning).
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