ABSTRACT
Clostridium perfringens is a pathogenic bacteria, which causes foodborne diseases classified by the International Commission on Microbiological Specifications for Foods (ICMSF, 2002) into two risk groups. The very common disease caused by the strains of type A is classified in risk group III: “diseases of moderate hazard usually not life threatening, normally of short duration without substantial sequelae, causing symptoms that are self-limiting but can cause severe discomfort”. The much more rare disease caused by the strains of type C (necrotic enteritis) is classified in risk group IB: “diseases of severe hazard for restricted population; life threatening or resulting in substantial chronic sequelae or presenting effects of long duration”.
