What is Clostridium perfringens?
Clostridium perfringens was discovered in 1891 by William H. Welch, MD and at first was named Bacillus welchii. Its newer name derives from the Latin phrase “burst through.” This rod-shaped bacteria is one of the most common causes of Gastroenteritis (food poisoning). The CDC estimates that nearly a million foodborne illnesses in the United States each year are caused by this spore-forming microorganism.
People primarily come into contact with these bacteria through food which has not been stored at proper temperatures. For this reason, most outbreaks occur in large settings of food preparation such as hospitals, cafeterias, and prisons where food can be left out too long. Foods commonly associated with the transmission of the bacteria are high-protein foods like poultry, meats, and fish. It is estimated that Clostridium perfringens accounts for over 400 hospitalizations and around 25 deathsopen_in_new each year in the United States alone.
Where is it Found?
What Does it Infect?
Some Possible Root Sources
Clostridium perfringens has sometimes been found in wastewater, which consists of liquid and solid wastes produced by human activities at home and work. In large part, wastewater is fecal matter. On rare occasions, C. perfringens bacteria (or their spores), can slip through the multi-step wastewater disinfection process, contaminating many of our clean water sources. Still, C. perfringens is unlikely to be a problem when consumed directly from contaminated water in low levels. It can cause an issueopen_in_new when this contaminated water is used in incorrect food preparation, storing, or cooking. Some natural water sources are affected by the presence of wild animal feces and decaying vegetation, resulting in Clostridium perfringens spores. It is also found in soil and sediment.
Preventing the Spread of Clostridium perfringens
Clostridium perfringens can be neutralized by the following taking the following steps:
- Cooking food to a minimum internal temperature of 165°F
- Keeping food either hot or coldopen_in_new if it is not being served soon (between 40°F–140°F (4–60°C), or else C. perfringens can grow and multiply
- Refrigerating leftovers in timely manner
- Storing hot foods in small portion containers for quicker cooling
- Reheating leftovers to 165°F or hotter
- Not eating food that has been out over an hour
- Washing hands before and after food prep
- Adding UV disinfection for water and surfaces, as described below
Processing Facilities Get More Protection with UV Disinfection
Meat processing facilities and institutions utilizing cafeterias (such as hospitals and prisons) can benefit from adding UV-C surface disinfection to their regular food prep and sanitizing routines.
Germicidal UV, when used as part of the wastewater disinfection process, can help inactivate Clostridium perfringens.
Shop our products at AtlanticUltraviolet.comopen_in_new.
Learn about these applications:
View all UV-C Application Pages.
Our germicidal lamps produce ultraviolet wavelengths at 254 nanometers, the region of maximum germicidal effectiveness. Read our FAQ blog post to learn more. See dosage data below.
Clostridium perfringens: Classification & UV-C Dose for Inactivation
| Organism: | Alternate Name: | Type: | Disease: | UV Dose*: |
|---|---|---|---|---|
| Clostridium perfringens | Bacteria | Gastroenteritis (food poisoning), enteritis necroticans | 95.0 mJ/cm2 |
* Nominal Ultraviolet dosage necessary to inactivate better than 99% of microorganisms. See sources below.
Those Most Likely to be Infected
You’re more likely to contract an infection from this microorganism if you:
- Eat food prepared for large groups
- Are exposed to infected water
- Are immunocompromised
Clostridium perfringens Symptoms
The most common symptoms associated with Clostridium perfringens are as follows. Because of the mildness of the symptoms, most cases go unreported.
- Stomach cramps
- Gastroenteritis
- Diarrhea
- Flatulence
- necrotizing enterocolitis
- Nausea and vomiting
- Dehydration
Possible Complications from Clostridium perfringens
Some infections from Clostridium perfringens can cause:
- Bacteremia
- Gas Gangrene
- Septic Shock
- Multiple Sclerosis
Sources on Clostridium perfringens
The above information can be found on the following pages.
- CDC: Prevent Illness from C. perfringensopen_in_new
- University of Florida: Preventing Foodborne Illness associated with C. perfringensopen_in_new
- University of Michigan: Food Poisoning-C. Perfringensopen_in_new
- ASM Journals: Clostridium perfringensopen_in_new
- Nat’l Library of Medicine: Use of bacterial spores in monitoring water qualityopen_in_new
- Nat’l Llibrary of Medicine: C. perfringens Infectionopen_in_new
- Millipore Sigma: C. perfringens, their Properties and their Detectionopen_in_new
- Pozzani: Clostridiumopen_in_new
- FoodSafety.gov: Prevent Illness from C. perfringensopen_in_new
Dosage Source
Performance Targets for Reclaimed Water: A Case Study. Water Science & Technology Vol 88 No 4, 1131 doi: 10.2166/wst.2023.258
Learn More, Shop & Contact Our Specialists
Since 1963, we’ve been engineering and manufacturing germicidal ultraviolet equipment to neutralize harmful microorganisms in water, in air, and on surfaces. Visit these helpful pages:
Shop at AtlanticUltraviolet.com
- Shop UV-C Water & Liquid Disinfectionopen_in_new
- Shop UV-C Air & Surface Disinfectionopen_in_new
- Shop STER-L-RAY® UV-C Lampsopen_in_new
- Shop Safety Productsopen_in_new
Contact Us
- Call (631) 273-0500, Monday – Friday 7am to 6pm EST
- Email Sales@AtlanticUV.com
CM-000443