14 Facts About Clostridium perfringens

Clostridium perfringens is a Gram-positive, rod-shaped, anaerobic, spore-forming pathogenic bacterium of the genus Clostridium.

Clostridium perfringens is one of the most common causes of food poisoning in the United States, alongside norovirus, Salmonella, Campylobacter, and Staphylococcus aureus.

Infections due to C perfringens show evidence of tissue necrosis, bacteremia, emphysematous cholecystitis, and gas gangrene, known as clostridial myonecrosis.

The specific name Clostridium perfringens is derived from the Latin per and frango, referring to the disruption of tissue that occurs during gas gangrene.

Genomes of 56 C perfringens strains have since been made available on NCBI genomes database for the scientific research community.

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Clostridium perfringens is the most common bacterial agent for gas gangrene.

Strain of C perfringens might be implicated in multiple sclerosis nascent lesions.

Tests in mice found that a toxin made by a rare strain of C perfringens caused MS-like damage in the brain, and earlier work had identified this strain of C perfringens in a human with MS.

Clostridium perfringens can be diagnosed by Nagler's reaction, in which the suspect organism is cultured on an egg yolk media plate.

Clostridium perfringens is more often susceptible to vancomycin compared to other pathogenic Clostridia.

Clostridium perfringens is a leading cause of food poisoning in the United States and Canada.

Clostridium perfringens was among about 30 people to fall ill after eating the meal.

The province's acting chief medical officer says, Clostridium perfringens is the bacteria [sic] that most likely caused the woman's death.

In November 2016, food contaminated with C perfringens caused three individuals to die, and another 22 to be sickened, after a Thanksgiving luncheon hosted by a church in Antioch, California, United States.