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CLOSTRIDIUM PERFRINGENS

Known as : CLOSTRIDIUM

About:  Gram Positive spore forming bacteria  

Microscope:  Rod shaped form which changes eventually to an ovoid.

What can it do:  Clostridium perfringens is one of the most common causes of food poisoning in the UK.  When a person ingests the bacteria, the bacteria produce toxins which make the person feel very unwell. The symptoms can begin from 6-24 hours after the person has eaten contaminated food.  They can last up to 24/48 hours in a regular infection without complications.

Help:  For generalised symptoms of diarrhoea and tummy cramps, it is important to rest and drink plenty of fluids. If a person's condition deteriorates, medical assistance should be sought immediately and the doctor told that the onset of the illness was after consuming food.  Rehydration treatments can be used and for elderly or young children, medical attention should be sought if concerned or if a person is unable to keep themselves hydrated.

Infectious rating: Clostridium perfringens is contracted as a result of a person's ingestion of a contaminated food source, chicken, meat, or even gravy can be culprits.  Food that smells normal, may still be contaminated so in order to stop the bacteria from increasing in volume, food must be reheated thoroughly and stored properly either below 4 degrees celsius or kept hot above 60 degrees.

I feel sick:  Clostridium perfringens can affect the intestines  but has additional complications which can cause putrefaction of tissues which can quickly become fatal.  Initial symptoms may include diarrhoea, and tummy cramps and mostly this will pass within 24 to 48 hours.  In extremely rare cases a strain of Clostridium called Clostridial Necrotizing Enteritis occurs and this can cause rapid tissue damage within hours and lead to death.

Rest of the body

If Blastomyces has spread, it can cause pain in the bones, and the central nervous system as well as causing problems with the liver, spleen, heart, adrenal glands, digestive system, and lymph nodes

 

GEOGRAPHY AND STATISTICS

In the UK and USA Clostridium Perfringens is the third most common form of food borne illness. The strain Clostridial Necrotizing Enteritis, is most commonly found in Papua New Guinea.