When meat contaminated with C. perfringens is left at room temperature, the organism multiplies. Once inside the GI tract, C. perfringens produces an enterotoxin that acts on the small intestine. Only C. perfringens type A has been definitively linked to this food poisoning syndrome. Symptoms, Signs, and Diagnosis Mild gastroenteritis is most common, with onset of symptoms 6 to 24 h after ingestion of contaminated food. The most common symptoms are watery diarrhea and abdominal cramps.
Vomiting is unusual.
Diagnosis is based on epidemiologic evidence and the isolation of organisms in high quantity from contaminated food or from stools of affected persons. Treatment is discussed in General Principles of Treatment, above. All rights reserved.