Food poisoning caused by Clostridium perfringens is classically associated with which toxin type of this species? Identify the toxin group most often linked to outbreaks in humans.

Introduction:
Clostridium perfringens is divided into toxinotypes based on major toxins produced. Recognizing which type most commonly causes human food poisoning is important for outbreak interpretation and public health measures.

Given Data / Assumptions:

• We focus on typical foodborne gastroenteritis due to C. perfringens.
• Toxinotypes A–E (and beyond in newer schemes) are part of the classification.
• No molecular detail is required, only the common association.

Concept / Approach:
Human food poisoning is most often due to C. perfringens Type A, which produces enterotoxin associated with improperly cooled or reheated meats and gravies. Type C is linked to severe necrotizing enteritis (“pig-bel”) and is not the usual food-poisoning scenario in general outbreaks.

Step-by-Step Solution:
Step 1: Recall which toxinotype predominates in routine human outbreaks. Step 2: Identify Type A as the classic cause of short-incubation diarrhea and cramping. Step 3: Select “Type A.”

Verification / Alternative check:
Epidemiologic summaries consistently identify Type A strains as the most frequent in common-source events in institutions or catered meals, especially where food was held warm for long periods.

Why Other Options Are Wrong:
Type B – associated with enterotoxemia in animals, not common human food poisoning.

Type C – linked to necrotizing enteritis in specific contexts; not typical outbreak gastroenteritis.

Type D – largely veterinary association.

Type E – uncommon and not the standard human food-poisoning agent.

Common Pitfalls:
Confusing Type C necrotizing disease with ordinary foodborne illness; exam questions on food poisoning overwhelmingly expect Type A.

Final Answer:
Type A.