A predominantly foodborne pathogen which originates in the bowels of many animals.
The bacterium forms toxin-producing spores which, when ingested in large quantities,
can induce illness. Meat, meat products and gravies that have been incorrectly cooled
or reheated are often associated with illness.
Main clinical features
Watery diarrhoea and colicky abdominal pain, lasting 3 to 5 days.
Usually between 18 - 36 hours.
Voluntary laboratory reports and surveillance of general outbreaks of infectious
Annual Surveillance Tables
Last reviewed: 04 June 2009