Clostridial infections are caused by bacteria from the Clostridium genus, which are anaerobic and can thrive in low-oxygen environments. These bacteria can lead to various illnesses, including tetanus, botulism, and gas gangrene. Infections often occur through wounds, contaminated food, or improper food preservation. Symptoms of clostridial infections vary depending on the type but may include muscle spasms, paralysis, and severe tissue damage. Treatment typically involves antibiotics and, in some cases, surgical intervention to remove infected tissue. Preventive measures include proper wound care and food safety practices.