Epidemiology ofClostridium perfringensFood Poisoning

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Abstract
During 1970 Clostridium perfringens was responsible for 54 (22.4 per cent) food-borne outbreaks and 6942 (37.8 per cent) cases of food poisoning reported to the Center for Disease Control. The median number of persons affected in an outbreak involving this organism during 1970 was 35. This figure is larger than that for the other common causes of food poisoning, such as staphylococcus, shigella and salmonella. In 41 of the 49 outbreaks in 1970 in which the specific food vehicle was known, it was a meat or poultry product. Other vehicles included dairy products, fruit and vegetables and Chinese food. Outbreaks of C. perfringens food poisoning almost invariably involve a product that was cooked and then inadequately refrigerated and reheated before serving. The extremely ubiquitous nature of C. perfringens requires great diligence in food handling, with special attention to maintaining proper holding temperatures to prevent disease from this agent.