Clostridium perfringens produce protective spores that cover the bacteria and reduce their vulnerability to external factors. It can multiply rapidly when you store food at temperatures between 40 ...

Medically reviewed by Robert Burakoff, MD Medically reviewed by Robert Burakoff, MD Clostridium perfringens (C. perfringens) is a type of bacteria linked to food poisoning. It is the most common ...

The engine behind this fermentation method is Clostridium perfringens, a close relative of bacteria that cause botulism, tetanus, and food poisoning. It can eat flesh.

Clostridium perfringens typically causes relatively mild, self-limiting, gastroenteritis. Recent data support a role for food in the epidemiology of Clostridiodes difficile infections.

Human cases of Clostridium perfringens diarrhea are primarily caused by type F strains (formerly classed as enterotoxigenic type A), which produce enterotoxin (CPE), encoded by the cpe gene. More ...

Clostridium perfringens is a bacterium that causes nearly a million cases of food-borne illness each year in the U.S. (the number of deaths isn’t known).

Clostridium perfringens, a cause of human foodborne and poultry disease, has been isolated from the intestinal tract of poultry and from the processed carcass. Little is known about the incidence and ...

C. perfringens is a widespread bacterium found in the intestines of animals and humans, known for causing severe enteric diseases. It produces over 20 toxins, with the β-2 toxin (CPB2) being ...

Clostridium perfringens infections represent a significant medical challenge, often progressing to life‐threatening sepsis accompanied by rapid intravascular haemolysis. The bacterium produces ...

Clostridium perfringens is a conservative tracer and an indicator of sewage-derived pollution in the marine environment. The distribution of Clostridium perfringens spores was measured in sediments ...