Clostridium Perfringens food poisoning is a reasonably common intestinal intoxication caused by toxins produced by the Clostridium perfringens bacteria. Nausea is common, but fever and vomiting are usually absent. The diagnosis is confirmed by a laboratory test on a faecal specimen, with an outbreak being confirmed by tests on suspect foods. The illness occurs when people swallow the bacteria or spores formed by them which then multiply and produce toxin in the intestine, or from eating the toxin already produced in food. It's Source food contaminated by soil or faeces and then kept under conditions that allow the bacteria to multiply.
Spores are also able to survive normal domestic freezing.
Except in the elderly or debilitated this is generally a mild disease of short duration, usually lasting one day or less. Treatment Generally no specific treatment is needed except for fluid replacement if necessary. No resistance or immunity is gained against reinfection. This illness is not spread from person to person. Reducing the Risk Clostridium perfringens exists in normal bacterial and spore forms in foods and storing large masses of cooked food between 4 C and 60 C can allow the bacteria to multiply and produce toxins.