A Clostridium perfringens related food poisoning manifests as acute gastroenteritis, caused by ingestion of contaminated food.
C. perfringens food poisoning is a mild clostridial infection usually.
A Clostridium perfringens related food poisoning manifests as acute gastroenteritis, caused by ingestion of contaminated food. C. perfringens food poisoning is a mild clostridial infection usually. C. perfringens is widely distributed in feces, soil, air and water. Many outbreaks have been caused by contaminated meat. Because C. perfringens spores sometimes survive cooking, they can germinate and produce toxins when cooked meat contaminated with C. perfringens, at room temperature or up to 60 ° C (140 ° F, such as on a hot plate) for a certain period is kept. Outbreaks occur mostly in commercial settings and less in the home. After reaching the gastrointestinal tract C. perfringens is an enterotoxin, which acts in the small intestine. Only C. perfringens type A was definitely associated with this Lebensmittelintoxikationssyndrom. The enterotoxin formed is heat labile (> 75 ° C). There is often a slight gastroenteritis, the symptoms begin 6-24 hours after ingestion of contaminated food. The most common symptoms are watery diarrhea and abdominal cramps. Vomiting and fever are unusual. The symptoms usually disappear after 24 hours; severe or fatal cases are rare. The diagnosis of C. perfringens -Lebensmittelvergiftung based on epidemiological evidence and the detection of a large number of pathogens from contaminated food or from the stool of people affected or on the direct detection of enterotoxin in stool samples. To avoid diseases Surplus meat should be frozen immediately and thoroughly reheated before consumption (core temperature 75 ° C). The treatment of food poisoning caused by C. perfringens is supportive; Antibiotics are not given.