Clostridium Perfringens

Clostridium Perfringens

Clostridium Perfringens is a Gram-Positive bacterial pathogen that has the capability of forming an endospore. The dormant spores can change to potentially harmful vegetative cells if exposed to cooking temperatures and allowed to stand at temperature between 41°F and 120°F, especially in the temperature range from 70°F and 120°F. Clostridium Perfringens vegetative cells are killed in foods when the foods are cooked at 140°F or above. However, spores may still be present after cooking. Spores can survive the cooking process. Clostridium Perfringens can only thrive in conditions of very little or no oxygen: that is, it is an anaerobic organism. Clostridium Perfringens is a type of food poisoning, you get it from eating food contaminated by the bacterium called Clostridium Perfringens. Once it is in the lower intestine it releases a toxin, which often cause’s diarrhea. Some mild strains get better without treatment, where as other strains cause severe gastroenteritis that can damage the small intestine and sometimes lead to death. Contaminated meat is usually responsible for outbreaks and food poising. Some strains can’t be destroyed even by cooking it thoroughly, where as others can. Gastroenteritis starts 6-24 hours after eating the contaminated food. The most common symptoms are watery diarrhea and abdominal cramps. Usually mild, the infection can also cause abdominal pain, and abdominal expansion from gas, server diarrhea, dehydration, and a mass loss of blood Pressure, which leads to shock. Symptoms usually last 24 hours. A doctor usually suspects the diagnosis when a local outbreak of the disease has occurred. The diagnosis is confirmed by testing contaminated food, or the stool of affected people for Clostridium Perfringens. To prevent infection, leftover cooked meat should be refrigerated promptly and reheated thoroughly before serving. The person is given fluids and is encouraged to rest. Antibiotics are not given.