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Foodborne Diseases pp 41–78Cite as

Clostridium botulinum and Clostridium perfringens

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Part of the book series: Infectious Disease ((ID))

Abstract

Clostridium is a diverse genus of Gram-positive, endospore-bearing obligate anaerobes that are widespread in the environment. This genus includes more than 100 species, and the overall range in the G+C content (22–55 mol%) reflects the enormous phylogenetic variation encompassed within this group. The principal foodborne pathogens are Clostridium botulinum and Clostridium perfringens that cause toxin-mediated disease either by preformed toxin (foodborne botulism) or by the formation of toxin in the enteric tract (infant botulism and C. perfringens diarrhea). These two bacteria and their foodborne diseases will be discussed here.

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  1. Food Safety Microbiology Laboratory, Health Protection Agency Centre for Infections, London, UK

    Jim McLauchlin PhD & Kathie A. Grant PhD

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  1. United States Food and Drug Administration, Laurel, MD

    Shabbir Simjee PhD

  2. Elanco Animal Health, Eli Lilly and Company, Basingstoke, Hampshire, UK

    Shabbir Simjee PhD

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McLauchlin, J., Grant, K.A. (2007). Clostridium botulinum and Clostridium perfringens . In: Simjee, S. (eds) Foodborne Diseases. Infectious Disease. Humana Press. https://doi.org/10.1007/978-1-59745-501-5_3

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