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 438 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:
Key laboratories studying various aspects of foodborne Clostridium perfringens in Europe include:
Key laboratories studying various aspects of foodborne Clostridium perfringens in South and Latin America include:
Key laboratories studying various aspects of foodborne Clostridium perfringens in Asia and Australia include:
Additional resources on Clostridium perfringens:
A number of key sources on foodborne Clostridium perfringens are available.
References
1http://en.wikipedia.org/wiki/Clostridium_perfringens
2Scallan et al. 2011.Emerging Infectious Diseases 17:7-15 PMID:21192848