Clostridium Perfringens

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CLOSTRIDIUM PERFRINGENS WHAT IS CLOSTRIDIUM PERFRINGENS? C. perfringens is one of the most common types of foodborne illness in the U.S. Certain strains of this bacteria produce a toxin in the intestine that causes illness. Complications from C. perfringens occur when food is left at an unsafe temperature and bacteria multiply in the food prior to consumption. WHAT ARE THE COMMON FOOD SOURCES OF C. PERFRINGENS? Beef, poultry, gravies and dried or pre-cooked foods are common sources of C. perfringens infections. C. perfringens infection often occurs when foods are prepared in large quantities and kept warm for a long time before serving. SYMPTOMS People infected with C. perfringens typically develop diarrhea and abdominal cramps within 6 to 24 hours. The illness usually begins suddenly and typically lasts for less than 24 hours. The very young, the elderly and immunocompromised individuals are most at risk of C. perfringens infection and can experience more severe symptoms that may last for 1 to 2 weeks. The illness is not passed from person to person. TREATMENT Fluids and electrolyte replacement can be used to prevent or treat dehydration. Antibiotics are not recommended. Discuss treatment options with your doctor. PREVENTION Cook and keep food at the correct temperature. Food should be cooked to a safe internal temperature, and then kept at 140°F (60° C) or warmer. Meat dishes should be served hot, within 2 hours after cooking. Refrigerate leftovers and reheat them properly. Leftover foods should be refrigerated at 40°F or colder as soon as possible and within 2 hours of preparation When in doubt, throw it out. Foods that have dangerous bacteria in them may not taste, smell or look different. Any food that has been left out for too long may be dangerous to eat, even if it looks acceptable. Created 8/2018.

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Received: January 12, 2009 J Venom Anim Toxins incl Trop Dis. Accepted: March 25, 2009 V.15, n.3, p.491-497, 2009. Abstract published online: March 31, 2009 Original paper. Full paper published online: August 31, 2009 ISSN 1678-9199. GENOTYPING OF Clostridium perfringens ASSOCIATED WITH SUDDEN DEATH IN CATTLE Miyashiro S (1), Baldassi L (1), Nassar AFC (1) (1) Animal Health Research and Development Center, Biological Institute, São Paulo, São Paulo State, Brazil. ABSTRACT: Toxigenic types of Clostridium perfringens are significant causative agents of enteric disease in domestic animals, although type E is presumably rare, appearing as an uncommon cause of enterotoxemia of lambs, calves and rabbits. We report herein the typing of 23 C. perfringens strains, by the polymerase chain reaction (PCR) technique, isolated from small intestine samples of bovines that have died suddenly, after manifesting or not enteric or neurological disorders. Two strains (8.7%) were identified as type E, two (8.7%) as type D and the remainder as type A (82.6%). Commercial toxoids available in Brazil have no label claims for efficacy against type E-associated enteritis; however, the present study shows the occurrence of this infection. Furthermore, there are no recent reports on Clostridium perfringens typing in the country. KEY WORDS: Clostridium perfringens, iota toxin, sudden death, PCR, cattle. CONFLICTS OF INTEREST: There is no conflict. CORRESPONDENCE TO: SIMONE MIYASHIRO, Instituto Biológico, Av. Conselheiro Rodrigues Alves, 1252, Vila Mariana, São Paulo, SP, 04014-002, Brasil. Phone: +55 11 5087 1721. Fax: +55 11 5087 1721. Email: [email protected]. Miyashiro S et al.
Clostridium Perfringens

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