What is it?

Clostridium perfringens is an anaerobic gram positive spore forming bacteria. It found in the soil and in the intestine of animals and man. Sporeforming bacteria can survive the cooking process. Anaerobic bacteria cannot grow in the presence of air. This bacteria causes problems when food is cooked and not cooled quickly allowing the surviving microbes to grow to large numbers and when ingested forms a toxin in the intestinal tract.

What are the symptoms?

Intense abdominal cramps and gassy diarrhea. Incubation time is usually 8 to 24 hours and the
symptoms last for a day or two. Less severe symptoms can persist for a couple of weeks
.
How do you avoid getting sick?

Clostridium perfringens is found in many foods especially those high in protein or starches like beans and gravy. The main problem is with improper cooling and reheating of foods.

Ensure foods are cooked to the proper internal temperatures. Refer to our fact sheet on the proper use of thermometers for proper temperatures and techniques.

Foods must be cooled quickly after cooking. Internal temperatures must be cooled to 21°C (70°F) within two hours and 4°C (40°F) in another four hours. Put food into smaller containers, shallow pans (foods two inches deep), use ice baths or wands. Mix ice into food if possible.

Freeze or discard leftovers after four days.

Serve hot foods immediately or keep them above 60°C (140°F).

Reheat leftovers to 74°C (165°F) quickly.