Clostridium perfringens Overview of Clostridial Infections Clostridia are bacteria that commonly reside in the intestine of healthy adults and newborns. Clostridia also reside in animals, soil, and decaying vegetation. These bacteria do not require It is usually caused by infection with a microorganism but can also be caused by ingestion of chemical Some strains cause mild to moderate gastroenteritis that gets better without treatment, whereas other strains cause severe disease that can damage the small intestine and sometimes lead to death.
Contaminated beef, poultry, gravies, and dried or precooked foods are usually responsible for outbreaks of Clostridium perfringens food poisoning. Some strains cannot be destroyed by cooking the food thoroughly, whereas others can. The gastroenteritis starts about 6 to 24 hours after contaminated food is eaten. The most common symptoms are watery diarrhea and abdominal cramps. Although usually mild, the infection also can cause abdominal pain, abdominal expansion distention from gas, severe diarrhea, dehydration, and a severe decrease in blood pressure shock Shock Shock is a life-threatening condition in which blood flow to the organs is low, decreasing delivery of oxygen and thus causing organ damage and sometimes death.
Blood pressure is usually low Symptoms of Clostridium perfringens food poisoning usually last about 24 hours.
Food poisoning from C. Gas gangrene requires the infected and damaged tissues to be removed. In addition, antibiotics are also given to resolve the remaining infection. All Rights Reserved. Did you know? Signs and symptoms.
Foodborne illness: When accidentally ingested in large numbers, C. Other symptoms may include nausea, vomiting, abdominal pain, and fever. Symptom onset is usually sudden and occurs within hours, but can take up to 24 hours from ingestion.
Thaw samples at room temperature and transfer sample and glycerin-salt solution to sterile blender jar. Add ml peptone dilution fluid to blender jar and proceed with examination. If sample must be shipped to the laboratory, follow procedures above and pack frozen sample in contact with dry ice to maintain temperature as low as possible during shipment. Pack sample in a container such as a paint can or Nalgene bottles which are impervious to CO gas, because absorption of CO 2 by the sample could lower the pH and diminish the viability of C.
Media and reagents. Plate count of viable C. Using aseptic technique, place 25 g food sample in sterile blender jar. Add ml peptone dilution fluid dilution. Homogenize min at low speed. Obtain uniform homogenate with as little aeration as possible. Using dilution prepared above, make serial dilutions from 10 -1 to 10 -6 by transferring ml peptone dilution fluid blanks. Mix each dilution thoroughly by gently shaking before each transfer. When agar has solidified, label plates, and aseptically transfer 1 ml of each dilution of homogenate to the center of duplicate agar plates.
Pour additional 15 ml TSC agar without egg yolk into dish and mix with inoculum by gently rotating dish. An alternative plating method preferred for foods containing other types of sulfite-reducing organisms is to spread 0.
After inoculum has been absorbed about 5 min , overlay plates with 10 ml TSC agar without egg yolk emulsion. When agar has solidified, place plates in upright position in anaerobic jar. TSC agar containing egg yolk is incubated 24 h. After incubation, remove plates from anaerobic jar and select those containing black colonies for counting. Save plates for identification tests see D, below. Prepare chopped liver broth or cooked meat medium for inoculation by heating 10 min in boiling water or flowing steam and cooling rapidly without agitation.
Inoculate 3 or 4 broth tubes with 2 ml of homogenate as back-up for preceding plating procedure. Disregard if plate counts for viable C. Select 10 typical C. Examine each culture by Gram stain and check for purity. Surface colonies of C. This procedure is also used for isolating C.
Iron-milk presumptive test. After 2 h, check hourly for "stormy fermentation. Remove positive tubes to prevent spilling over into water bath. For this reason, do not use short tubes for the test.
Cultures that fail to exhibit "stormy fermentation" within 5 h are unlikely to be C. An occasional strain may require 6 h or more, but this is a questionable result that should be confirmed by further testing. Some strains of C.
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