美国食品药品局细菌分析手册（BAM）第16章：产气荚膜梭菌（2001年1月版）BAM Chapter 16 Clostridium perfringens

Food poisoning caused by Clostridium perfringens may occur when foods such as meat or poultry are cooked and held without maintaining adequate heating or refrigeration before serving. The presence of small numbers of C. perfringens is not uncommon in raw meats, poultry, dehydrated soups and sauces, raw vegetables, and spices. Because the spores of some strains are resistant to temperatures as high as 100°C for more than l h, their presence in foods may be unavoidable. Furthermore, the oxygen level may be sufficiently reduced during cooking to permit growth of the clostridia. Spores that survive cooking may germinate and grow rapidly in foods that are inadequately refrigerated after cooking. Thus, when clinical and epidemiological evidence suggests that C. perfringens is the cause of a food poisoning outbreak, the presence of hundreds of thousands or more of these organisms per gram of food substantiates the diagnosis.
Illness typically occurs 8-15 h after ingestion of the contaminated food. The symptoms, which include intense abdominal cramps, gas, and diarrhea (nausea and vomiting are rare), have been attributed to a protein enterotoxin produced during sporulation of the organism in the intestine. The enterotoxin can be detected in sporulating cultures, and a method for this purpose is included. A high correlation has been established between the ability of C. perfringens strains to produce enterotoxin and their ability to cause food poisoning. However, it is difficult to obtain consistent sporulation with some strains.

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