C. perfringens is an anaerobic, gram-positive, endospore-forming rod commonly found in soil. C. perfringens is also found in sewage, primarily because it lives in small numbers in the intestinal tract of many humans and animals. C. perfringens is the most often reported cause of food poisoning in the United States, with an estimated 248,000 annual cases. Perfringens food poisoning requires the ingestion of a large
dose of C. perfringens (>108 cells) in contaminated cooked or uncooked foods, usually high-protein foods such as meat, poultry, and fish. Large numbers of C. perfringens can grow in meat dishes cooked in bulk where heat penetration is often insufficient. Surviving C. perfringens endospores germinate under anoxic conditions, as in sealed containers such as jars or cans. The C. perfringens grows quickly in the food, especially if left to
cool at 20–40.8 oC for short time periods. However, the toxin is not yet present at this stage. Ingested with contaminated food, the living C. perfringens begin to sporulate and produce toxin in the consumer’s intestine. The perfringens enterotoxin alters the permeability of the intestinal epithelium, leading to nausea, diarrhea, and intestinal cramps, usually with no fever. The onset of perfringens food poisoning begins about 7 15 hours after consumption of the contaminated food, but usually resolves within 24 hours. Fatalities are rare.
C. perfringens is an anaerobic, gram-positive, endospore-forming rod commonly found in soil. C. perfringens is also found in sewage, primarily because it lives in small numbers in the intestinal tract of many humans and animals. C. perfringens is the most often reported cause of food poisoning in the United States, with an estimated 248,000 annual cases. Perfringens food poisoning requires the ingestion of a large
dose of C. perfringens (>108 cells) in contaminated cooked or uncooked foods, usually high-protein foods such as meat, poultry, and fish. Large numbers of C. perfringens can grow in meat dishes cooked in bulk where heat penetration is often insufficient. Surviving C. perfringens endospores germinate under anoxic conditions, as in sealed containers such as jars or cans. The C. perfringens grows quickly in the food, especially if left to
cool at 20–40.8 oC for short time periods. However, the toxin is not yet present at this stage. Ingested with contaminated food, the living C. perfringens begin to sporulate and produce toxin in the consumer’s intestine. The perfringens enterotoxin alters the permeability of the intestinal epithelium, leading to nausea, diarrhea, and intestinal cramps, usually with no fever. The onset of perfringens food poisoning begins about 7 15 hours after consumption of the contaminated food, but usually resolves within 24 hours. Fatalities are rare.
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