Clostridium perfringens
A Cause of Foodborne Illness

Foodborne illness defined

You can get sick if you eat food that is contaminated with bacteria, viruses and parasites. Many people have had foodborne illness and have not even known that they had it. It's sometimes called "food poisoning".

General symptoms of foodborne illness

The usual symptoms of foodborne illness may include

• diarrhea
• fever
• nausea
• stomach cramps
• vomiting

These symptoms can start soon after eating contaminated food or drinking contaminated water. Or they could appear up to a few weeks later.

For some people, foodborne illness can be very dangerous. This includes

• young children
• the elderly
• pregnant women
• people with weakened immune systems

Foodborne illness in Canada

Public health experts think that there are about 11 million cases of foodborne illness in Canada every year.

Most cases of foodborne illness can be prevented by

• using safe food handling practices, and
• using a food thermometer to check that food is cooked to a safe internal temperature.

Clostridium perfringens (called C. perfringens in this fact sheet)

C. perfringens are a spore-forming bacteria. They are found in soil, dust, sewage, and human and animal intestines.

If consumed, these spores produce toxins (poison) in the intestinal tract, which can make you sick.

Symptoms of C. perfringens infection

Symptoms of C. perfringens may occur within 6 to 24 hours after eating contaminated food. The usual onset time is 10 to12 hours.

Most symptoms subside within 24 hours. However, some can last for up to two weeks.

Symptoms may include:

• abdominal bloating and increased gas
• fatigue
• loss of appetite and weight loss
• muscle ache
• nausea
• profuse, watery diarrhea
• severe abdominal pain and stomach cramps

If you think you are infected with C. perfringens, seek medical attention.

How C. perfringens bacteria is spread

C. perfringens is not thought to be spread by person-to-person contact.

The toxins are most commonly associated with foodborne illness, which can happen where food is

• made in large amounts, then allowed to cook slowly for several hours before consumption, and is
• allowed to cool slowly or is improperly refrigerated

This pattern is common in cafeterias, hospitals, nursing homes and prisons.

C. perfringens can occur anywhere food is left in the danger zone.

Where C. perfringens is found

A wide variety of food can become contaminated with C. perfringens.

Typically this bacterium will grow in foods that are high in starch or high in protein, such as cooked beans, meat products, thick soups, and gravy.

Leftovers that aren't cooled and reheated properly may contain a lot of the bacteria.

Cooking will not destroy C. perfringens bacteria

Ordinary cooking will not kill C. perfringens spores because some strains can survive at the boiling point (100° C or 212° F) for up to an hour.

Government of Canada's role in food safety

The Government of Canada is committed to food safety.

Health Canada establishes regulations and standards relating to the safety and nutritional quality of food sold in Canada. Through inspection and enforcement activities, the Canadian Food Inspection Agency (CFIA) is responsible for verifying that food sold in Canada meets Health Canada's requirements.

For more information on food safety, please visit the Government of Canada's Food Safety Portal and the Canadian Partnership for Consumer Food Safety Education's Be Food Safe Canada program.

You can also call the CFIA at 1-800-442-2342/TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m., Eastern time, Monday to Friday).