Clostridium Perfringens

Clostridium perfringens

Cheri Sinkovec

Herzing University

November 29, 2014

I have chosen Clostridium perfringens for my research paper. In this paper I will discuss the diseases caused by my organism, along with signs and symptoms of the diseases, and the treatment of the diseases.

Clostridium perfringens (C. perfringens) is a gram-positive, rod-shaped, anaerobic, spore forming bacterium of the genus Clostridium. It is cold-tolerant, and heat resistant. [Sufian Al-Khaldi, Ph.D., 2012].

C. perfringens is present in nature and can be found as a normal component of decaying vegetation, marine sediment, the intestinal tract of humans and other vertebrates, insects, and soil. [Brad Bolley, 2014]. In ideal conditions, which consist of little or no oxygen, C. perfringens can multiple rapidly. C. perfringens spores can survive high temperatures. Spores germinate at temperatures from 12 degrees Celsius to 60 degrees Celsius, and then the bacteria grow. The bacteria grow very rapidly between 43 degrees Celsius and 47 degrees Celsius. As the bacteria grow inside of the body it makes gas and harmful substances. These toxins damage the body tissues, cells, and blood vessels. C. perfringens causes food poisoning and gas gangrene depending on the method of entry to the body.

C. perfringens is one of the most common causes of food borne illness in the United States. It is estimated to cause nearly one million cases of food poisoning every year. Illness is caused by eating food contaminated with large numbers of C. perfringens bacteria. They need to produce enough toxins in the intestines to cause illness. Common food sources of C. perfringens are beef, poultry, gravies, and dried or pre-cooked foods. C. perfringens infections occur when food is prepared and kept warm for long periods of time before serving. Hospitals, nursing homes, school cafeterias, prisons, or catered events are the most common places for an outbreak. Everyone is susceptible to food

poisoning...