Clostridium perfringens bacteria are one of the most common causes of food poisoning. It is estimated that these bacteria cause approximately 1 million diseases in the United States each year. Clostridium perfringens bacteria can be found most commonly in raw meat and poultry, and in the intestines and environment of these animals. These bacteria produce spores that act as protective coatings that help them survive. Under certain conditions, such as when food is stored at an unsafe temperature, clostridium perfringens bacteria grow and multiply. This bacterium produces a toxin that causes diarrhea after ingestion.
Outbreaks are most common in places serving large groups such as hospitals, school cafeterias, nursing homes and prisons, and at events involving food and drink. Anyone can get food poisoning caused by bacteria. But young children and the elderly are at higher risk. Most people with Clostridium perfringens infection go undiagnosed. Infection is confirmed when a lab test detects the bacteria or their toxins in a stool sample. However, clinical laboratories do not routinely test for infection, testing is done only when an outbreak is suspected. Generally, people recover without antibiotic treatment.
Clostridium perfringens bacteria are found in the intestines of humans and many animals, and in soil, areas contaminated with human or animal feces.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. Among the numerous tests carried out in this context, there are also clostridium perfingens enumeration services.
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