Clostridium Perfringens

Clostridium perfringens is a bacterium found on raw meat and poultry that infects the bowel in people.
Research Projects Database - Clostridium Perfringens

Food Safety Research Information Office (National Agricultural Library [United States Department of Agriculture]).

Review current research projects from the Food Safety Research Information Office (FSRIO) database related to clostridium perfringens.

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Food Safety Research Information Office (National Agricultural Library [United States Department of Agriculture]).

Research publications on Clostridium perfringens from peer-reviewed journals. Some publications may be early view or ahead of print. Citations and abstracts are available to all users while full-text availability depends on institutional access levels.

Books and Materials on Clostridium perfringens in the NAL Catalog (AGRICOLA)

National Agricultural Library (United States Department of Agriculture).

Searchable database for resources available to persons interested in information on Clostridium perfringens.

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ARS Publications - Clostridium Perfringens

Agricultural Research Service (United States Department of Agriculture).

Search for publications published and maintained by the Agricultural Research Service (ARS), part of the United States Department of Agriculture (USDA), that deal with clostridium perfringens.

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PubMED Journal Citations on Clostridium perfringens

National Library of Medicine (National Institute of Health [United States Department of Health and Human Services]).

Searchable database for journal citations available to persons interested in information on Clostridium perfringens.

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Centers for Disease Control and Prevention (United States Department of Health and Human Services).

The online resource maintained by the Centers for Disease Control and Prevention (CDC), part of the United States Department of Health and Human Services (HHS), about clostridium perfringens.

National Institute of Food and Agriculture (United States Department of Agriculture).

This is one in a series of facts sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers, focusing on Clostridium perfringens.

University of Florida Cooperative Extension Service.

Discusses information on how to prevent foodborne illness caused by Clostridium perfringens. Answers questions about the pathogenic organism, its environment, populations at high risk of being exposed to the bacterium, the symptoms and disease occurrence and how it can be prevented.

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