The Clostridium perfringens bacterium is the most common cause of food poisoning. This bacteria is found in the intestines of people and animals and is present in soil and animal and human feces.

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 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 ...

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).

ANTIOCH, Calif. -- A common foodborne bacteria caused an illness that left three people dead and sickened 22 others who attended a dinner at an events hall in the San Francisco suburb of Antioch ...

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 ...

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

Ross W. Miller, James Skinner, Alexander Sulakvelidze, Greg F. Mathis, Charles L. Hofacre, Bacteriophage Therapy for Control of Necrotic Enteritis of Broiler Chickens Experimentally Infected with ...

Clostridium perfringens with 20 and Salmonella with 18 outbreaks were the most common pathogens. Salmonella outbreaks involved Salmonella Enteritidis, Weltevreden, Typhimurium, and Salmonella Kirkee.

Spores of C. difficile, like those of C. perfringens, can occur in meat and survive temperatures and times recommended for cooking. C. perfringens is a major cause of foodborne illness but studies are ...