Pathogenesis of Clostridium perfringens

Clostridium perfringens food poisoning is one of the most common types of foodborne illness. Epidemics of

Clostridium perfringens are usually characterizes by high attack rates. The incubation period in most outbreaks varies between 8 and 14 hours (median of 12 hours), but can be as long as 74 hours.

Clostridium perfringens is part of the normal flora of the vagina and gastrointestinal tract. Its spores are found in soil. 

Major contributing factors leading to food poisoning associate with Clostridium perfringens include its ability to form heat resistant spores that can survive commercial cooking operation.

Food poisoning from Clostridium perfringens often occurs when dishes prepared with poultry, meat or fish are cooked and then allowed to cool slowly without proper refrigeration for extended periods. This resulting in the production of enterotoxin that disrupts ion transport in the lower portion of the small intestine. 

Clostridial enterotoxin inhibits glucose transport, damages the intestinal epithelium, and causes protein loss into the intestinal lumen.

Clostridium perfringens alpha toxin is a phospholipase C (lecithinase) that cause lysis to endothelial and blood cells.

Different types of the bacterium produce different toxins and different disease syndromes. Three major toxins, α, β, ε act on cells membrane to cause membrane disruption or pore formation.

The fourth major toxin, τ toxin acts inside the cell to cause depolymerization of actin filaments.
Pathogenesis of Clostridium perfringens