Clostridium Perfringens: A Case Study

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“Clostridium perfringens is a nonmotile, encapsulated, endospore-forming, gram-positive rod. It is classified as an anaerobe since no colonies arise when agar plates streaked with this bacterium are incubated in the air.” (University of Pittsburgh School of medicine, Par 2) Clostridium perfringens are bacteria that produce toxins harmful to humans. This bacteria are found anywhere in the environment. Basically clostridium perfringens are food poisoning bacteria.
Clostridium perfringens is a pathogenic species of clostridium that causes a wide range of disease in humans from a limited gastroenteritis to a myonecrosis termed gas gangrene (Nanney, 2013, Par. 1. They are toxic to humans since they can be found in foods. These bacteria are in
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When the illness is severe though, patient looses a lot of water due to diarrhea. This causes dehydration. Patient should be taught how to rehydration. If the patient is nothing by mouth, intravenous fluids and electrolyte replacement can be used to prevent or treat dehydration. Clostridium perfringens is not always fatal, but ingesting a large numbers of the causative bacteria in contaminated foods is fatal. Deaths from necrotic enteritis (pig-bel syndrome) are caused by infection and necrosis of the intestines and from resulting septicemia. This disease is very rare in the U.S. (Food and Drug Administration, 2015. Par. …show more content…
Cooking kills the growing Clostridium perfringens cells that cause food poisoning, but not necessarily the spores that can grow into new cells. They should also be educated on how to dehydrate, seek medical attention as soon as possible. Educations on how to properly store their food at the right temperature. When reheating food, make sure it heated properly or just heat the potion you going to eat. To always discard food that has stayed out in the open. Some foods may not taste, smell or look like they have gone bad. Prevention is always better than treating any kind of

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