ipl-logo

Essay On Clostridium Perfringens

734 Words3 Pages

Name: Rita Thomas

Causative Agent: Clostridium perfringens
Disease: Gas Gangrene, food poisoning

Classification of the causative agent: C. perfringens is a gram-positive, rod shaped, anaerobic, spore-forming, pathogenic bacterium of the genus Clostridium. It is usually present in nature and often can be found in components of decaying vegetation. The spores of the organism persist in soil, different types of sediments, and areas that are subject to human or animal fecal contamination. It frequently occurs in the intestinal tract of humans and other vertebrates, insects, and soil. It has the shortest reported generation time of any organisms, approximately 6.3 minutes in thioglycollate medium.

Virulence factors of the causative agent: C. perfringens can survive in high temperatures such as 54-140 degrees Fahrenheit. The spores quickly germinate causing the bacteria to grow. This bacterium grows the quickest at temperatures such as 109-117 degrees Fahrenheit. If the food is served without reheating to kill the bacteria, live bacteria may be consumed. The bacteria then produce a toxin inside the intestines that causes illness. …show more content…

perfringens food poisoning are the results of ingesting improperly stored and cooked foods, Normally, the bacteria is found on food after cooking, and these bacteria can multiply and cause large consumption of C. perfringens resulting in food poisoning. The foods most commonly infected with C. perfringens are meats, meat products, gravies, dried or pre-cooked foods, foods prepared in large quantities and kept warming for long period of time before serving. Food poisoning outbreaks occur most often in hospitals, school cafeterias, prisons, nursing homes, or catered food events. Everyone is susceptible to C. perfringens, food poisoning, but very young and elderly are at higher risk due to a weaker immune

Show More
Related
1424 Words | 6 Pages

Winnable Battle- Safe Food Objectives: Approximately 1 of 6 people in America get sick from eating contaminated food. Some people recover and few others may suffer from complication such as kidney failure, miscarriage or brain and nerve damage (10 Colorado winnable battles). In Colorado, there is at least 41% of foodborne outbreaks report and investigation each year. This is an enormous number that underscores the need for vigilance and highlights the importance of the food safety programs to identify foodborne illnesses (10 Colorado winnable battles).

Read More
1448 Words | 6 Pages

It is also stated some Exclusions and hygiene practice Some common types of food poisoning are succeeding Salmonella, Campylobacter, Cryptosporidium, Ecoli O157, Listeria Monocytogenes, Shigella - Bacillary Dysentery, Small Round Structured Virus. In Campylobacter, Symptoms include an overall feeling of disease, diarrhea, severe abdominal pain, high fever and sometimes vomiting. First symptoms can take up to 4 days from the eating of polluted food, but is more usually 12 - 48 hours. This infection normally continues 3 weeks but can last longer. This contagion is caused by large numbers of bacteria living on food.

Read More
1692 Words | 7 Pages

Introduction Clostridium Botulinum is the bacteria that BOTOX® is made from. It can be found naturally in the environment in its inactive form, in things such as the forest, cultivated soils and the sediment of lakes and streams, also in the intestinal tracts of mammals and fish. This bacteria is normally harmless in its naturally occurring form, but when the spores transform into vegetative cells, problems arise, because the cell population increases to the point where the bacteria Clostridium Botulinum begins to produce the deadly neurotoxin responsible for botulism, the botulinum toxin.1 Clostridium Botulinum toxin type A is one of seven serotypes (A-G), these toxins are responsible for four recognised types of diseases including infant botulism, wound botulism and food-borne and adult intestinal colonization.2, 3 The toxin is a Zn2+ endopeptidase toxin, and it acts by blocking cholinergic synapses in all cases, by cleaving

Read More
373 Words | 2 Pages

The bacteria in the fecal transplant helped the patient's body produce mucus that protected the gut from a bad bacteria called C. difficile. The patient went through a lot, and had to try different methods to help himself. This data may help thousands of people because C. difficile kills a huge amount of people each year. In the data from the Case Study Fecal Transplant Patient, in week three, the patient gained a bacteria called C. jejuni, which causes "food poisoning".

Read More
730 Words | 3 Pages

It role in pathogenicity is not welly understood yet, however this toxin was present in severe outbreaks of C. difficile that has high rates of morbidity. C. difficile has the presence of an attachment pilus, called fimbriae, which allows it to adhere more strongly to the mucosa cells. Lastly, another virulence factor of this bacterium is that it produces a capsule, which help cause

Read More
414 Words | 2 Pages

Researchers used nursing theories to help guide research on complicated phenomena(Connelly, 2014). After reviewing evidences collected on the topic "Antibiotic therapy and Clostridium difficile infection (CDI)", the most common theories that have been cited are, exposure to antibiotic, especiallyin patients that have been previously diagnosed with bacterial infections(respiratory, urinary and osteoarticular infections) are significanly at risk for acquiring CDI and theory for prevention cited was implementation of an Antibiotic stewardship program. Inaddition,hand hygiene, contact precaution and environmental cleaning protocols where other interventions listed. Concept Definitions Exposure to antibiotic- is operationally defined as the last time within 30 days a hospitalized patients received antibiotic therapy before the current hospital

Read More
1071 Words | 5 Pages

Clostridium difficile infection and transmission prevention continues to represent а difficult and serious challenge in patient safety and infection prevention. A single inpatient Clostridium difficile infection costs more than $35,000 in average and the estimated yearly cost burden for the health care system is more than $3 billion (MedPage Today, 2012). The epidemiology of Clostridium difficile infection is continue to change, and its presence in the community and the healthcare settings has caused healthcare personnel continue to re-evaluate approaches and perspectives. There are many risk factors for Clostridium difficile infection such as an exposure to antibiotics, advanced age, and hospitalization.

Read More
438 Words | 2 Pages

Some of the most common causes of food poisoning are related to raw or undercooked meat. This includes meats and chicken, fish and other seafood, and even luncheon meats that are not properly refrigerated. Unpasteurized dairy products such as milk, cheese, and dairy drinks are also common culprits. Surprisingly, even foods which are supposed to be quite healthy can lead to sickness if not properly prepped.

Read More
1454 Words | 6 Pages

for Disease Control & Prevention (2010) 48 million people (1 in 6 Americans) get sick, 128,000 are hospitalized and 3,000 die each year from foodborne diseases. " Numerous food regulations make the details complex, but the concepts are simple. Adulterated food is not fit for distribution or consumption because it includes an added substance, whether natural or man-made, or is missing something in a way that fails to comply with legal standards and consumer expectations and can cause serious illness. Not all food containing foreign substances or pathogens is adulterated--meaning suppliers may legally send food service providers such food even though it could prove harmful to

Read More
1148 Words | 5 Pages

Changes in the normal microorganisms in the distal gut may result in disease, obesity, asthma, and many other illnesses. In fact, many of the issues that we Americans have with the disturbance of the normal

Read More
3719 Words | 15 Pages

Regardless of the accurate prevalence rates, colonization with exotoxin-producing C. perfringens strains occur in a minority of

Read More
1575 Words | 7 Pages

Food Safety In today’s society we have progressed tremendously when it comes to safety in the food industry. We are no longer in the times where food places are allowed to serve food in filthy conditions. There are a large number of acts that have been passed in order to ensure the wellbeing of the public. Some of the stepping stone acts being the Meat Inspection Act and Pure Food and Drug Act of 1906.

Read More
2029 Words | 9 Pages

Staphylococcal enterotoxins are thermostable and maintain heating to such a temperature at which staphylococci themselves are killed. The incidence is quite high. In fact, it is higher in the summer than at other times of the year. The reason most often is related to meat dishes and cakes with custard, perhaps because staphylococci, being resistant to high concentrations of protein, salt and sugar, thrive in these products without being competitive. Outbreaks are usually associated with the consumption of food with long shelf life at room temperature.

Read More
1004 Words | 5 Pages

Escherichia Coli 0157: H7 This paper will specialize on a specific type of bacterial foodborne illness caused by the bacteria Escherichia Coli. E. coli was discovered by Theodore von Escherich in 1885. E.coli is a natural found bacteria that lies throughout the intestinal tract of warm blooded animals and comes in many forms only one of which is deadly. This form is E. coli 0157:H7 which can be caused by direct exposure to fecal matter to kill this rouge

Read More
834 Words | 4 Pages

The bacteria once inside the human body, replicates itself over a period of 2 weeks and attacks the small intestine. In the small intestine, the bacteria cause an imbalance in minerals by secreting a toxin called CTX, which causes severe diarrhea. An infected individual can also spread the bacteria by contaminating water and food. Vibrio cholerae are present in high concentration in human stools.

Read More

More about Essay On Clostridium Perfringens

Related Topics

Open Document