Three outbreaks of foodborne disease with dual etiology.

are well known as a cause of foodborne disease, Clostridium perfringens (loelchii) as a cause is less well known. McClung in England (1) reported four outbreaks of foodborne disease caused by C. perfringens first in 1945. How¬ ever, it was not until 1953 that the role of this organism was generally accepted in England (2). Subsequently, Cockburn in England (3) and Kemp in the United States (4) documented the increased recognition of outbreaks from this