What Is Clostridium perfringens? Symptoms, Causes, Diagnosis and Treatment
Updated: 3 days ago
Medically reviewed by Dr. Baraa Alnahhal, MD · Last reviewed: October 2026
Quick Answer: What is Clostridium perfringens?
Clostridium perfringens infection is a common type of food poisoning caused by bacteria that release toxins in the intestines, causing cramps and watery diarrhea [1]. The bacteria grow in gravies, meat and poultry left between 40 and 140 degrees Fahrenheit [1] [2]. Symptoms start six to 24 hours after eating and last a day or two [1] [3]. Treatment is fluids and rest [1].
Key takeaways
C. perfringens is one of the most common food poisonings in the U.S., with nearly 900,000 illnesses a year according to the CDC [2].
The two main symptoms are stomach cramps and watery diarrhea, usually without vomiting or fever [1] [3].
Symptoms begin 6 to 24 hours after eating contaminated food and clear within 1 to 2 days [1] [3].
Left-out food is the usual culprit: gravies, beef, pork, chicken and turkey that sit unheated for an hour or more [1] [2].
Most people recover on their own, and hydration is the main treatment [1].
Prevention is kitchen habits: cook to safe temperatures, refrigerate promptly and wash hands [1].
What the research says
C. perfringens is common but accounts for a small share of the overall health burden of foodborne disease. In a U.S. analysis of seven leading foodborne pathogens, which together caused about 112,000 disability-adjusted life years a year, C. perfringens accounted for about 4,000, compared with 32,900 for nontyphoidal Salmonella and 32,700 for Toxoplasma. The estimates relied on surveillance data and earlier studies, with data gaps noted by the authors (Scallan et al., Epidemiol Infect, 2015 [4]).
The enterotoxin is the main driver of the illness. A review of food toxins notes that bacterial toxins cause about 10% of all reported foodborne outbreaks in Europe and lists the C. perfringens enterotoxin among the most relevant toxins of Gram-positive foodborne pathogens, the primary cause of the related disease. The review focused on how these toxins are detected in food and did not study treatment (Rajkovic et al., Compr Rev Food Sci Food Saf, 2020 [5]).
Meat, poultry and complex dishes carry much of the foodborne burden. In a ranking of 168 pathogen and food combinations across 14 pathogens (including C. perfringens), the top 10 pairs caused more than 50% of the total burden, over $8 billion and 36,000 quality-adjusted life years, and poultry, pork, produce and complex foods together accounted for nearly 60% of total costs and quality-adjusted life years lost. The figures cover all 14 pathogens, not C. perfringens alone (Batz et al., J Food Prot, 2012 [6]).
What Is Clostridium perfringens?
Clostridium perfringens (C. perfringens) food poisoning is an illness you get from eating food contaminated with C. perfringens bacteria. The illness is usually not serious. It causes stomach cramps and watery diarrhea, and symptoms typically last for a day or two [1].
The same bacterium can cause more serious problems in other parts of the body. When it infects wounds instead of food, it can lead to gas gangrene and anaerobic cellulitis [1]. This article focuses on the food poisoning form of the illness.
How common is Clostridium perfringens food poisoning?
Food poisoning from C. perfringens is common. The CDC estimates that it causes nearly 900,000 foodborne illnesses in the U.S. each year [2], and older estimates, including Cleveland Clinic's, put the figure near 1 million [1]. It is one of the leading causes of foodborne illness in the country. Outbreaks tend to happen where large groups are served, such as hospitals, school cafeterias, prisons, nursing homes and catered events [2], and most happen in November and December, often linked to holiday turkey and roast beef [2].
Clostridium perfringens Symptoms and Signs
Stomach cramps and watery diarrhea are the two hallmark symptoms of C. perfringens food poisoning. What is notable about this type of food poisoning is what it usually does not cause: vomiting and fever are typically absent [1] [3]. See our guides to diarrhea and gastroenteritis for other causes of similar symptoms.
Causes: How You Get Clostridium perfringens
Bacteria cause C. perfringens food poisoning. When you eat food contaminated with the bacteria, they release toxins into your gastrointestinal tract (your intestines). The toxins cause inflammation, a condition called enteritis, which leads to diarrhea and cramping [1].
The spores that survive cooking
C. perfringens can create spores, which act like a protective suit that allows the bacteria to survive extreme conditions, including heat and cold. These spores cannot reproduce, but they can contaminate food even after it has been cooked [1]. The bacteria reproduce again when the food cools to between 40 and 140 degrees Fahrenheit (4 and 60 degrees Celsius) and sits there for an hour or longer without being rewarmed or refrigerated [1] [2].
This is why food that has been sitting out, even for just an hour or two, is the usual source of the illness [1].
What foods can be contaminated?
C. perfringens is most commonly found in certain foods. It appears less often in others [1].
Common sources | Less common sources |
Gravies | Fish |
Red meat (beef, pork) | Vegetables |
Poultry (chicken, turkey) | - |
Large batches of meat dishes, slow-cooked stews and gravies kept warm on buffets or stovetops are classic settings for contamination, because the food stays in the bacteria's ideal temperature range for extended periods [2]. Related bacteria that cause similar illness are covered in our guide to Bacillus cereus.
Complications
C. perfringens food poisoning rarely leads to complications [1]. Two complications are possible, although both are uncommon.
Complication | How it happens and how common it is |
Dehydration | Diarrhea causes you to lose fluids faster than you replace them [1]. Drinking water and broth can prevent dehydration with mild diarrhea; severe diarrhea or vomiting may require a provider's help staying hydrated. Uncommon. |
Sepsis | If C. perfringens enters the bloodstream, it can quickly destroy blood cells and cause sepsis, a life-threatening reaction to infection. Very rare [1]. One published case report describes a previously healthy 76-year-old man with fulminant C. perfringens sepsis (Sakaue et al., BMC Infect Dis, 2019 [7]). |
Diagnosis and Tests
Providers usually diagnose C. perfringens food poisoning based on your symptoms alone [1]. No special test is needed in typical cases, since the illness is mild and resolves quickly on its own.
Diagnostic step | What happens |
Symptom review | Your provider asks about cramps, diarrhea, timing after meals and what you recently ate |
Stool (poop) sample | If testing is needed, you provide a stool sample that the provider sends to a lab to test for C. perfringens and other germs that can make you sick |
Food testing in outbreaks |
Management and Treatment
There is no specific treatment for food poisoning caused by C. perfringens. It usually goes away on its own within a day or two [1]. The most important step is to drink plenty of fluids to prevent dehydration [1].
Antibiotics are usually not necessary. Cleveland Clinic notes that a provider may use them if you are very sick [1], while the Merck Manual describes treatment as supportive, with antibiotics not given [3].
Outlook
C. perfringens food poisoning is usually not serious. Even without treatment, you should feel better within a couple of days [1].
Prevention: Food Safety Habits
You can prevent C. perfringens food poisoning by taking precautions when heating, storing and serving food.
Prevention habit | Why it works |
Wash your hands before and after preparing food or eating | Removes bacteria from your skin before it reaches food or your mouth |
Wash food prep and eating surfaces and utensils before and after use | Removes contamination from cutting boards, counters and dishes |
Cook foods to a safe temperature before eating | Depending on the meat, cook to 145 degrees F to 165 degrees F (62 degrees C to 73 degrees C) [1] |
Keep food below 40 degrees F (4 degrees C) or above 140 degrees F (60 degrees C) [1] | Keeps food out of the temperature range where the bacteria reproduce |
Refrigerate or freeze meat, poultry and seafood as soon as possible | Do not leave prepared food out for longer than two hours [1] |
Avoid eating food that has sat out unheated for more than an hour | The bacteria can grow in as little as an hour at room temperature [1] |
Living With Clostridium perfringens Food Poisoning
How do I take care of myself?
Anytime you have diarrhea or are vomiting, it is important to drink plenty of fluids to prevent dehydration. Helpful fluids include water, sports drinks, 100% fruit juices diluted with water, broth and oral rehydration solutions (such as Pedialyte) [1].
If you have diarrhea, avoid eating or drinking anything that can make it worse or lead to dehydration. This includes beverages that contain alcohol or caffeine and high-fiber foods [1]. Eating simple foods, like the BRAT diet (bananas, rice, applesauce and toast), might help calm your stomach [1].
When should I see a healthcare provider?
See a provider if your symptoms do not get better within a few days or if you have severe diarrhea or vomiting [1].
When should I go to the ER?
Go to the nearest emergency room if you experience symptoms of serious illness, including confusion, dark-colored urine or less urine than usual, dizziness or weakness or light-headedness, sudden or extreme shortness of breath, a high heart rate (a racing feeling), or low blood pressure (feeling like you are going to faint) [1].
What questions should I ask my doctor?
Helpful questions to ask a provider include: what might have caused this, how do I keep myself hydrated, what new or worsening symptoms should I look out for, and when should I follow up.
Conclusion
C. perfringens food poisoning is a common and unpleasant but usually mild stomach illness caused by bacteria in gravies, red meat and poultry that have been left out too long. Cramps and watery diarrhea begin within a day of eating the contaminated food and clear within a day or two without treatment. The best defense is simple kitchen discipline: cook meat to safe temperatures, keep food hot or cold, refrigerate promptly and wash your hands. For most people, fluids and rest are all that is needed.
Frequently Asked Questions
What is Clostridium perfringens food poisoning?
C. perfringens food poisoning is an illness you get from eating food contaminated with C. perfringens bacteria. It causes stomach cramps and watery diarrhea and usually is not serious.
Is Clostridium perfringens food poisoning common?
Yes. The CDC estimates that C. perfringens causes nearly 900,000 foodborne illnesses in the United States each year. Older estimates, including Cleveland Clinic's, put it at about 1 million.
What are the main symptoms of Clostridium perfringens food poisoning?
The main symptoms are stomach cramps and watery diarrhea. It usually does not cause vomiting or fever.
How long after eating contaminated food do symptoms start?
Symptoms start six to 24 hours after you eat contaminated food.
How long does Clostridium perfringens food poisoning last?
Symptoms last for a day or two, and the illness usually goes away on its own.
Why does Clostridium perfringens food poisoning usually not cause vomiting?
Once inside the gut, the bacteria produce an enterotoxin that acts on the small bowel, and the typical picture is watery diarrhea and cramps. Vomiting and fever can occur but are unusual.
What causes Clostridium perfringens food poisoning?
Eating food contaminated with C. perfringens bacteria. The bacteria release toxins into your gastrointestinal tract that cause inflammation and lead to diarrhea and cramping.
What foods are most likely to carry Clostridium perfringens?
It is most commonly found in gravies, red meat (beef, pork) and poultry (chicken, turkey). It is less common in fish and vegetables.
Why do gravies and stews cause so many Clostridium perfringens illnesses?
Large batches of meat dishes and gravies often cool slowly and stay in the 40 to 140 degree Fahrenheit temperature range for hours, which is exactly where the bacteria reproduce best.
Can cooking kill Clostridium perfringens?
Cooking kills active bacteria, but C. perfringens can form spores that survive heat and cold like a protective suit. These spores can contaminate food even after it is cooked.
What are C. perfringens spores?
Spores are a hardy form of the bacterium that can survive extreme conditions such as heat and cold. They cannot reproduce, but they can survive cooking and contaminate food.
At what temperature does Clostridium perfringens grow?
The bacteria reproduce when food cools to between 40 and 140 degrees Fahrenheit (4 and 60 degrees Celsius) and stays there for an hour or longer without being rewarmed or refrigerated.
How long can food sit out before it risks Clostridium perfringens contamination?
You can get sick from eating food that has been sitting out, even if it is only for an hour or two. Prepared food should never be left out for longer than two hours, and food sitting out unheated for more than an hour should be avoided.
Can Clostridium perfringens food poisoning be serious?
It is usually not serious and goes away on its own, but it rarely leads to complications such as dehydration or, very rarely, sepsis.
Can Clostridium perfringens cause dehydration?
Yes. Diarrhea can cause you to lose fluids faster than you replace them. Drinking water and broth can prevent dehydration, especially with mild diarrhea. Severe diarrhea or vomiting may require a provider's help to stay hydrated.
Can Clostridium perfringens cause sepsis?
If C. perfringens gets into your bloodstream, it can quickly destroy blood cells and cause sepsis, a life-threatening reaction to infection. This is a very rare complication of food poisoning.
Does Clostridium perfringens only cause food poisoning?
No. The bacterium can also infect wounds and cause more serious conditions, including gas gangrene and anaerobic cellulitis.
How is Clostridium perfringens food poisoning diagnosed?
Providers usually diagnose it based on your symptoms. If testing is needed, you provide a stool sample that is sent to a lab to check for C. perfringens and other germs.
Is there a test for Clostridium perfringens?
Most cases do not need a test. When testing is required, a stool (poop) sample is analyzed in a lab for the bacteria or its enterotoxin.
Do health departments test food during outbreaks?
Yes. If there is an outbreak of sickness, health officials may test food to find the source of the bacteria.
How is Clostridium perfringens food poisoning treated?
There is no specific treatment. It usually goes away on its own within a day or two, and drinking plenty of fluids prevents dehydration.
Do you need antibiotics for Clostridium perfringens food poisoning?
Usually not. Cleveland Clinic notes that if you are very sick your provider may treat you with antibiotics, but this is generally not necessary, and the Merck Manual states that treatment is supportive and antibiotics are not given.
Can Clostridium perfringens food poisoning be prevented?
Yes. Washing hands, washing surfaces and utensils, cooking foods to a safe temperature, keeping food below 40 degrees F or above 140 degrees F, refrigerating meat promptly and avoiding food left out for more than an hour or two all reduce risk.
What temperatures should meat be cooked to?
Depending on the meat, cook foods to 145 degrees F to 165 degrees F (62 degrees C to 73 degrees C) before eating.
What is the "danger zone" temperature range for food?
Food kept between 40 and 140 degrees Fahrenheit (4 and 60 degrees Celsius) for an hour or longer without re-warming or refrigeration allows bacteria like C. perfringens to reproduce.
Can you get Clostridium perfringens from refrigerated food?
Refrigerating or freezing meat, poultry and seafood as soon as possible helps prevent it, because the bacteria grow in the 40 to 140 degree Fahrenheit range.
Does reheating food kill Clostridium perfringens?
Reheating helps kill bacteria, and the Merck Manual advises reheating leftover cooked meat thoroughly (to an internal temperature of 75 degrees C, about 167 degrees F) before serving. The key issue is still how long food sits in the 40 to 140 degree Fahrenheit range before it is reheated or refrigerated.
Can you get Clostridium perfringens from fish or vegetables?
It is possible but less common. The bacterium is most commonly found in gravies, red meat and poultry.
What should I drink when I have Clostridium perfringens food poisoning?
Drink plenty of fluids: water, sports drinks, 100% fruit juices diluted with water, broth and oral rehydration solutions like Pedialyte.
What should I eat when I have Clostridium perfringens food poisoning?
Simple foods like the BRAT diet (bananas, rice, applesauce and toast) might help calm your stomach.
What foods and drinks should I avoid during recovery?
Avoid beverages containing alcohol or caffeine and high-fiber foods, which can make diarrhea worse or lead to dehydration.
Can I work or go to school with Clostridium perfringens food poisoning?
Since symptoms usually resolve within a day or two, most people can return to normal activities once they feel better and are staying hydrated.
Is Clostridium perfringens food poisoning contagious?
The illness comes from contaminated food rather than person-to-person spread, though good hygiene, including handwashing, remains important.
Can you get Clostridium perfringens food poisoning more than once?
Yes. Having it once does not make you immune, and the same food safety habits still apply afterward.
Who is most at risk for complications?
Anyone can get it, but people with severe diarrhea or vomiting are more likely to become dehydrated and may need a provider's help to stay hydrated.
When should I see a healthcare provider for C. perfringens food poisoning?
See a provider if symptoms do not improve within a few days or if you have severe diarrhea or vomiting.
When should I go to the ER?
Go to the nearest emergency room for confusion, dark-colored or decreased urine, dizziness or weakness, sudden or extreme shortness of breath, a racing heart, or low blood pressure.
Does Clostridium perfringens cause fever?
Usually not. It usually does not cause vomiting or fever.
Why does Clostridium perfringens cause diarrhea?
The bacteria release toxins into your intestines that cause inflammation (enteritis), which leads to diarrhea and cramping.
What is enteritis?
Enteritis is inflammation of the intestines. With C. perfringens, the bacterial toxins cause this inflammation, producing diarrhea and cramps.
Can infants get Clostridium perfringens food poisoning?
Anyone who eats contaminated food can get sick, though the food-safety habits that prevent it apply to all ages. Infants dehydrate faster, so call a provider promptly if an infant has diarrhea.
Can pregnant people get Clostridium perfringens food poisoning?
Yes. Pregnant people can get it from contaminated food and should follow the same food safety practices, stay hydrated and contact their provider if symptoms are severe.
What questions should I ask my doctor about C. perfringens food poisoning?
Ask what might have caused it, how to stay hydrated, what new or worsening symptoms to watch for and when to follow up.
How can I tell if food is contaminated with Clostridium perfringens?
You cannot tell by looking, smelling or tasting. The only reliable prevention is proper cooking, holding and refrigeration habits.
How long should food be kept hot or cold to stay safe?
Keep food below 40 degrees F (4 degrees C) or above 140 degrees F (60 degrees C) at all times.
Are buffets a common source of Clostridium perfringens illness?
Outbreaks tend to happen where large groups are served and keeping food at the right temperature is difficult, such as hospitals, school cafeterias, prisons, nursing homes and catered events, according to the CDC. Buffet-style serving can create the same problem.
Is leftover meat a risk for Clostridium perfringens?
Yes, if it is not refrigerated promptly. Refrigerate or freeze meat, poultry and seafood as soon as possible.
Can frozen food carry Clostridium perfringens?
Spores can survive extreme conditions including cold, but the bacteria reproduce when food is in the 40 to 140 degree Fahrenheit range, so prompt refrigeration or freezing is protective.
Does handwashing prevent Clostridium perfringens food poisoning?
Washing your hands before and after preparing food or eating is one of the recommended prevention steps.
Should food prep surfaces be cleaned for C. perfringens prevention?
Yes. Wash food prep and eating surfaces and utensils before and after use.
What is the fastest way to cool a large pot of stew or gravy?
Food-safety guidance generally advises dividing large batches into shallow containers so they cool quickly, then refrigerating them, which keeps food out of the 40 to 140 degree Fahrenheit growth zone.
Can Clostridium perfringens food poisoning be deadly?
It is usually not serious and resolves within a day or two, but very rarely it can lead to sepsis, a life-threatening reaction.
How is Clostridium perfringens different from salmonella or E. coli?
Unlike many other food poisonings, it typically causes cramps and watery diarrhea without vomiting or fever, begins within 6 to 24 hours and resolves within a day or two. See our guides to Salmonella and E. coli infection.
Can Clostridium perfringens cause gas gangrene from food poisoning?
Gas gangrene occurs when the bacterium infects wounds, not from the food poisoning form of the illness.
What is the overall outlook for Clostridium perfringens food poisoning?
The outlook is excellent. It is usually not serious, and even without treatment you should feel better within a couple of days.
Related Reading
Gas Gangrene: Symptoms, Causes, Diagnosis, Treatment, and Outlook
Dehydration: Symptoms, Causes, Risk Groups, Treatment: Complete Guide
Sepsis: Complete Guide to Symptoms, Causes, Risks, and Treatment
Gastroenteritis: Understanding Symptoms, Causes, and Recovery
Diarrhea: Causes, Symptoms, Treatments and When to See a Doctor
What Is Bacillus Cereus? The Bacteria Behind Common Food Poisoning
Salmonella Infection Guide: Symptoms, Causes, Diagnosis, and Treatment
References
Cleveland Clinic. Clostridium Perfringens. Cleveland Clinic. Medically reviewed; last updated February 22, 2023. https://my.clevelandclinic.org/health/diseases/24760-clostridium-perfringens
Centers for Disease Control and Prevention. About C. perfringens food poisoning. CDC. Updated September 28, 2026; reviewed October 28, 2026. https://www.cdc.gov/clostridium-perfringens/about/index.html
Bush LM, Vazquez-Pertejo MT. Clostridium perfringens Food Poisoning. Merck Manual Professional Version. Full review December 2025; last updated December 2025. https://www.merckmanuals.com/professional/infectious-diseases/anaerobic-bacteria/clostridium-perfringens-food-poisoning
Scallan E, Hoekstra RM, Mahon BE, et al. An assessment of the human health impact of seven leading foodborne pathogens in the United States using disability adjusted life years. Epidemiol Infect. 2015;143(13):2795-2804. PMID: 25633631. https://doi.org/10.1017/S0950268814003185
Rajkovic A, Jovanovic J, Monteiro S, et al. Detection of toxins involved in foodborne diseases caused by Gram-positive bacteria. Compr Rev Food Sci Food Saf. 2020;19(4):1605-1657. PMID: 33337102. https://doi.org/10.1111/1541-4337.12571
Batz MB, Hoffmann S, Morris JG Jr. Ranking the disease burden of 14 pathogens in food sources in the United States using attribution data from outbreak investigations and expert elicitation. J Food Prot. 2012;75(7):1278-1291. PMID: 22980012. https://doi.org/10.4315/0362-028X.JFP-11-418
Sakaue M, Ota K, Nakamura E, et al. Type A fulminant Clostridium perfringens sepsis indicated RBC/Hb discrepancy; a case report. BMC Infect Dis. 2019;19(1):719. PMID: 31416426. https://doi.org/10.1186/s12879-019-4350-3
Medical disclaimer
This article is for informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of a qualified healthcare provider with any questions about a medical condition or before making decisions about treatment. Never disregard professional medical advice or delay seeking it because of something you have read here.
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