Clostridium perfringens is also known as what?

Clostridium perfringens is commonly referred to as the "cafeteria germ." This nickname stems from its association with foodborne illnesses that often occur in settings such as cafeterias, buffets, or large food service operations where food is prepared in large quantities and then kept warm for extended periods. The bacteria thrive in environments where food is cooked in large batches and then not stored or reheated properly, leading to the growth of spores that can produce toxins.

The characteristic of C. perfringens that contributes to its association with foodborne illness includes its ability to produce heat-resistant spores, which can survive cooking and later cause gastrointestinal illness when the contaminated food is consumed. This is why it is particularly associated with inappropriate food handling practices found in mass food service situations. Understanding this connection is critical for implementing effective food safety practices to prevent outbreaks.