Clostridium perfringens is a Gram-positive foodborne pathogen that can cause foodborne illness.1 A publication by Scallan et al.2 in 2011 estimated that 965,958 human foodborne Clostridium perfringens cases, including 26 deaths, occur annually in the US.
Key laboratories studying various aspects of foodborne Clostridium perfringens in the US and Canada include:
Marks laboratory, University of California, Davis, USA
McClain laboratory, Vanderbilt University, USA
McClane laboratory, University of Pittsburgh, USA
Melville laboratory, Virginia Tech, USA
Mueller-Spitz laboratory, University of Wisconsin-Oshkosh, USA
Sarker laboratory, Oregon State University, USA
Songer laboratory, Iowa State University
Thippareddi laboratory, University of Nebraska-Lincoln, USA
Vidal laboratory, Emory University, USA
Zhou laboratory, Texas A&M, USA
Key laboratories studying various aspects of foodborne Clostridium perfringens in Europe include:
Lindström laboratory, University of Helsinki, Finland
Vetsuisse Faculty, University of Bern, Switzerland
Titball laboratory, University of Exeter, UK
Key laboratories studying various aspects of foodborne Clostridium perfringens in Asia and Australia include:
Department of Microbiology, Wakayama Medical University, Japan
Rood laboratory, Monash University, Australia
Shimizu laboratory, Kanazawa University, Japan
Additional resources on Clostridium perfringens:
http://en.wikipedia.org/wiki/Clostridium_perfringens
http://www.facebook.com/pages/Clostridium-perfringens/102149349826563?sk=wiki
Scallan et al. 2011.Emerging Infectious Diseases 17:7-15 PMID:21192848