Clostridium perfringens is Inactivated by Germicidal UV Light

What is Clostridium perfringens?

The rod-shaped bacteria known as Clostridium perfringens is one of the most common causes of Gastroenteritis (food poisoning). The CDC estimates that nearly a million foodborne illnesses in the United States each year are caused by this spore-forming microorganism. It can be found on raw meat and poultry, in the intestines of animals, and in the environment. People primarily come into contact with these bacteria through food which has not been stored at proper temperatures.

For this reason, most outbreaks occur in large settings of food preparation such as hospitals, cafeterias, and prisons. Foods commonly associated with the transmission of the bacteria are high-protein foods like poultry, meats, and fish, as they tend to spoil when left out for too long. Ingesting tainted food will typically result in severe abdominal cramps and/or diarrhea. It is estimated that Clostridium perfringens accounts for over 400 hospitalizations and around 25 deaths each year in the United States alone. Because of the mildness of the symptoms however, most cases go unreported.

Another source of Clostridium perfringens is wastewater or sewage. This consists of the liquid and solid wastes produced by human activities in both the home and the workplace, which in large part is naturally fecal matter. On rare occasions, C. perfringens bacteria (or their spores), can slip through the multi-step wastewater disinfection process, contaminating many of our clean water sources. Still, C. perfringens is unlikely to be a problem when consumed directly from contaminated water in low levels. It can cause an issue when this contaminated water is used in incorrect food preparation, storing, or cooking.

Some natural water sources are affected by the presence of wild animal feces and decaying vegetation, resulting in Clostridium perfringens spores. It is also found in soil and sediment. It was discovered in 1891 by William H. Welch, MD and at first was named Bacillus welchii. Its newer name derives from the Latin phrase “burst through .”

You’re more likely to contract an infection from this microorganism if you:

Ingest decaying, contaminated food
Eat food prepared for large groups
Are exposed to infected water
Are immunocompromised

Preventing the Spread of Clostridium perfringens

Clostridium perfringens can be neutralized by the following means:

Cook food to a minimum internal temperature of 165°F
Keep food either hot or cold if it is not being served soon (between 40°F–140°F (4–60°C), or else C. perfringens can grow and multiply
Refrigerate leftovers in timely manner
Store hot foods in small portion containers for quicker cooling
Reheat leftovers to 165°F or hotter
Avoid eating food that has been out over an hour
Wash hands before and after food prep

Get Additional Protection with Germicidal UV Disinfection

In addition to the above preventative measures, Germicidal Ultraviolet (UV-C) disinfection (in the dosage listed below) can inactivate Clostridium perfringens in many applications. Our products use STER-L-RAY® Germicidal UV-C Lamps producing ultraviolet wavelengths at 254 nanometers, the region of germicidal effectiveness most destructive to harmful microorganisms.

Germicidal UV, when used as part of the wastewater disinfection process, can help inactivate Clostridium perfringens. Meat processing facilities and institutions utilizing cafeterias (such as hospitals and prisons) can benefit from adding UV-C surface disinfection to their regular food prep and sanitizing routines. View our application-specific page on UV-C in Meat Processing.

Clostridium perfringens: Classification & UV-C Dose for Inactivation

Organism:	Alternate Name:	Type:	Disease:	*UV Dose:**
Clostridium perfringens		Bacteria	Gastroenteritis (food poisoning), enteritis necroticans	95.0 mJ/cm²

Where is it found?

Contaminated
Meat

What can it infect?

Gastrointestinal System

How Does it Spread?

Clostridium perfringens is Spread Through Eating Contaminated Food

Eating
Contaminated Meat

Clostridium perfringens Symptoms

The most common symptoms associated with Clostridium perfringens are as follows:

Stomach cramps
Gastroenteritis
Diarrhea
Flatulence
necrotizing enterocolitis
Nausea and vomiting
Dehydration

Possible Complications from Clostridium perfringens

Some infections from Clostridium perfringens can cause:

Bacteremia
Gas Gangrene
Septic Shock
Multiple Sclerosis

Sources on Clostridium perfringens

The above information can be found on the following pages. Please read complete articles to learn more.

* Nominal Ultraviolet dosage necessary to inactivate better than 99% of microorganisms. See sources below.

to come

Learn More & Shop Our Products to Inactivate Clostridium perfringens

Made in the USA from U.S. and imported parts, Water Purification and Air & Surface Disinfection product lines from Atlantic Ultraviolet Corporation^® are constructed of the highest quality materials and use germicidal UV-C lamps to disinfect water and surfaces, inactivating microorganisms like Clostridium perfringens.

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