Emergency Pathogen Control – Clostridium Perfringens

 Factory Clean

Targeting Clostridium Perfringens

Contact our emergency cleaning team by emailing [email protected].

C. perfringens can be found on raw meat and poultry, in the intestines of animals, and in the environment.

These bacteria make spores, which act like protective coatings that help the bacteria survive. Under certain conditions, such as when food is kept at an unsafe temperature, C. perfringens can grow and multiply. After someone swallows the bacteria, it can produce a toxin (poison) that causes diarrhea.

Common sources of C. perfringens infection include meat, poultry, gravies, and other foods cooked in large batches and held at an unsafe temperature. Outbreaks tend to happen in places that serve large groups of people, such as hospitals, school cafeterias, prisons, and nursing homes, and at events with catered food. C. perfringens outbreaks occur most often in November and December. Many of these outbreaks have been linked to foods commonly served during the holidays, such as turkey and roast beef.

Role in Food Processing

C.Perfringens gets into meats directly from slaughter animals or by subsequent contamination of slaughtered meat from containers, handlers, or dust.

  • pH: 5.5 – 8.0  Optimum 6.2 – 7.2
  • Temperature: Minimum  20oC, Optimum Growth 37oC to 45oC
  • Most strains produce spores.

Found in intestinal tract of humans and other animals.

Also found in soils, water, food, dust and spices.

Check crates for biofilm, cleanliness, sanitation and rotation

Check hand washing

Pay particular attention to slaughter areas, evisceration and offal areas

Minimise cross contamination by enforcing colour coding, if relevant to your operation

Acid Wash – This should be used in all cases of Pathogen or high bacterial counts.

It removes scale, which is a base for biofilms.

It will aid removal of biofilms.

The acidic environment will at least inhibit, if not halt the growth of bacteria.

If followed by standard alkaline wash, the resultant pH shock will again kill off most bacteria, and at least severely inhibit growth.

The alternative sanitizer (prescribed as part of acid wash), will at least inhibit, if not halt the growth of bacteria.


Movement of staff and materials between slaughter and other departments.

Monitor crates and lugs with extra swabbing.

Review production facility swab results


Modern Food Microbiology

Staph. Aureus – for hand washing guide.

EXAMPLE Procedure

Emergency Pathogen Cleaning

Bacillus Cereus

Clostridium Perfringens


Staphylococcus Aureus

Campylobacter Jejuni

Escherichia Coli


EXAMPLE Procedure

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