Growth is very rapid and causes mild illness, with diarrhoea and abdominal pain, but rarely vomitting. The onset of symptoms occurs between 8 to 22 hours after the food has been eaten. The organism is more important as a cause of gas gangrene, which consistently involves the muscles. Perfringens poisoning has been caused by the injestion of prepared meats or meat products and poultry.
These foods arc cooked, allowed to cool slowly, left overnight at room temperature, and eaten the next day. What probably happens is that spores of the organisms survive the heating applied during cooking, and germinate into vegetative cells when the food is kept at a temperature suitable for growth. The vegetative cells multiply and grow to numbers which are infective.
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