Inactivation Strategies of <i>Clostridium perfringens</i> in Foods: Current Challenges and Emerging Interventions

ABSTRACT Clostridium perfringens is a Gram‐positive, anaerobic, spore‐forming bacterium and a major cause of foodborne illness worldwide. It produces enterotoxins that cause gastrointestinal symptoms such as diarrhea, vomiting, and abdominal cramps. The Centers for Disease Control and Prevention (CDC) estimates that approximately one million cases of C. perfringens ‐related foodborne illness occur annually in the United States, although fewer than 1200 cases are officially reported. The persistence of this pathogen is largely attributed to its ability to form highly resistant spores that withstand heat and other environmental stresses, thereby posing significant challenges for food safety. Various physical and chemical interventions have been developed to inactivate vegetative cells and spores in food systems. However, their efficacy depends on food composition, pathogen load, and processing conditions. While strategies targeting vegetative cells are generally effective, overcoming spore resistance remains a critical challenge. This review synthesizes current knowledge on physical and chemical inactivation methods for C. perfringens in food and meat products, highlighting their mechanisms, limitations, and practical challenges associated with their implementation.