C. Perfringens Case Study

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Potter (2001) mentioned that C. perfringens spores may contaminate meat and meat products either before processing and survive cooking or after processing due to unhygienic handling of prepared food.
Adak et al. (2002) reported that deaths due to C. perfringens (type A) food poisoning are rare but may occur in the elderly and debilitated. It is estimated to kill seven people in the USA, and between 50 and 100 people in UK yearly.
Asha and Wilcox (2002) reported that the first C. perfringens gastrointestinal illness report was as a cause of antibiotic-associated diarrhoea (AAD) in 1984.
Brynestad and Granum (2002) mentioned that C. perfringens type A food poisoning is more common in the industrial world. This bacterium is also responsible for
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perfringens is thought to be incriminated in a total of 144.000 and 248,520 cases suffering from foodborne illness yearly in UK and USA, respectively.
Santos et al. (2002) mentioned that C. perfringens is a spore forming bacterium associated with food poisoning, gas gangrene, and infectious diarrhea in human. Because of its ability to form a spore, this microorganism is able to survive adverse conditions such as aerobic and food processing procedures. C. perfringens causes food poisoning post-ingestion, because a large number of vegetative cells can survive acidic pH of the stomach, then sporulate and produce an enterotoxin in the small
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(2004) estimated the cause responsible for 214 reported foodborne outbreaks in Australia from 1995-2000. 61% of outbreaks, 64% of cases and 95% of deaths were of bacterial cause. C. perfringens was responsible for 30 (14%) out breaks; outbreaks were more frequent in restaurants, commercial caterers, hospitals and aged care facilities which were responsible for 35% of deaths. The most frequently implicated vehicles in the 173 outbreaks were chicken 27 (13%) outbreaks.
Immerseel et al. (2004) recorded that C. perfringens food poisoning is not a notifiable disease, so, its frequency is underestimated. Nonetheless, in recent years a high incidence of C. perfringens food poisoning in different country like Japan, Norway, the UK and the USA was reported.
OIE (2004) reported that C. perfringens is one of the most common foodborne bacteria which has a great concern in food microbiology. It is contributing in many diseases such as gastroenteritis, enterotoxemias, soft tissue infections, skin and gas gangrene in humans and animals.
Wen and McClane (2004) stated that the C. perfringens enterotoxin (cpe) is responsible for documented diarrhea and GIT cramping symptoms of C. perfringens type A food

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