Clostridium perfringens

This chapter focuses on Clostridium perfringens type A food poisoning. C. perfringens is a gram-positive, rod-shaped, encapsulated, nonmotile anaerobe that causes a spectrum of human and veterinary diseases. The virulence of this bacterium largely results from its prolific toxin-producing ability, including several toxins (e.g., C. perfringens enterotoxin [CPE] and β-toxin) with activity on the human gastrointestinal (GI) tract. C. perfringens growth in food is affected by a variety of environmental factors, including temperature, Eh, pH, and water activity (aw). Current knowledge of the reservoir(s) for C. perfringens type A food poisoning isolates remains deficient, which is unfortunate because it impairs efforts to rationally control/reduce outbreaks of C. perfringens type A food poisoning. Epidemiologic studies provided strong initial evidence that CPE plays a pivotal role in C. perfringens type A foodborne illness. Everyone is susceptible to C. perfringens type A food poisoning; however, this illness tends to be more serious in elderly, debilitated, or medicated individuals. Additional studies may also lead to the development of agents capable of blocking CPE expression or activity. Finally, continued research on the mechanism of CPE activity may lead to the development of potent new anticancer agents or to better delivery of therapeutic agents.