Clostridium perfringens

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Questions and Answers

What is the optimal growth temperature for Clostridium perfringens?

6-52°C

42-47°C (correct)

60-70°C

20-30°C

Why can Clostridium perfringens grow more commonly on high-protein foods?

They cannot produce essential amino acids (correct)

They lack fat synthesis ability

They lack water synthesis ability

They lack sugar synthesis ability

Which factor contributes most to a toxicoinfection outbreak caused by Clostridium perfringens?

Holding the food at room temperature

Serving without reheating

Cooking large volumes in advance (correct)

Allowing the food to cool rapidly

What is a characteristic feature of Clostridium perfringens spores?

Very heat resistant Signup and view all the answers

Why do Clostridium perfringens spores survive cooking?

Because they are very heat resistant Signup and view all the answers

What is the main reason Clostridium perfringens breaks down host tissue?

To acquire amino acids Signup and view all the answers

Which disease is characterized by myonecrosis in infected wounds caused by Clostridium perfringens?

Gas gangrene Signup and view all the answers

What symptom is typically associated with Enteritis Necroticans caused by Clostridium perfringens?

Necrosis in the intestines Signup and view all the answers

Which foodborne illness is most commonly caused by Clostridium perfringens infection?

Food poisoning Signup and view all the answers

What is the primary treatment for gas gangrene caused by Clostridium perfringens?

Surgical debridement Signup and view all the answers

Which animal disease is NOT typically associated with Clostridium perfringens infection?

Gas gangrene in horses Signup and view all the answers

What is the characteristic of enteritis necroticans?

Bloody diarrhea Signup and view all the answers

Why can Clostridium perfringens not synthesize amino acids?

It degrades host tissues for amino acid acquisition Signup and view all the answers

What makes the environment more suitable for Clostridium perfringens growth in gas gangrene?

Reduced blood flow Signup and view all the answers

What is the typical treatment for enteritis necroticans?

Surgical removal of infected small intestine Signup and view all the answers

Which food is associated with enteritis necroticans?

Undercooked pig intestines Signup and view all the answers

Why does enteritis necroticans have a high mortality rate?

Pronounced necrosis of the intestinal mucosa Signup and view all the answers

What type of illness is caused by toxico-infections?

Illness caused by ingestion of toxins released by bacteria Signup and view all the answers

What is a key characteristic of spore formers in foodborne toxico-infections?

Vegetative cells sporulate and release toxins Signup and view all the answers

Which bacteria rapidly multiply in the digestive tract among Gram-negative bacteria?

Escherichia coli Signup and view all the answers

What is a key characteristic of Clostridium perfringens spores?

They can survive in the environment for years Signup and view all the answers

What makes Clostridium perfringens a prolific toxin-producing bacterium?

It produces more than 20 important toxins and toxic enzymes Signup and view all the answers

Which is a less in common symptom associated with illness caused by toxico-infections?

Nausea and vomiting Signup and view all the answers

What was the common factor in the cases where people got ill from meat products on St. Patrick's Day in 1994?

Insufficient reheating before serving Signup and view all the answers

What was the symptom experienced by people who consumed the corned beef in Virginia?

Diarrhea and abdominal pain Signup and view all the answers

What was the issue with the corned beef in Ohio that led to people becoming ill?

Improper cooling after cooking Signup and view all the answers

How was the beef cooked in Virginia before it caused illness?

Cooked in large pieces and stored in a refrigerator Signup and view all the answers

What was a common treatment option for the illness caused by the meat products?

Antibiotic therapy Signup and view all the answers

Which foodborne pathogen was likely responsible for the illnesses on St. Patrick's Day in 1994?

Clostridium perfringens Signup and view all the answers

Clostridium perfringens is a Gram-positive, ____, rod-shaped bacterium.

motile Signup and view all the answers

Clostridium perfringens forms ____ that are very heat resistant.

spores Signup and view all the answers

Clostridium perfringens lacks the ability to produce 13 of the 20 essential ____ acids.

amino Signup and view all the answers

Slow cooling of food provides the temperature for Clostridium perfringens spores to ____ and multiply.

germinate Signup and view all the answers

The most common food type associated with Clostridium perfringens outbreaks is ____.

beef Signup and view all the answers

Clostridium perfringens is known for its ability to produce ____ that contribute to toxicoinfection outbreaks.

toxins Signup and view all the answers

Enteritis necroticans is a condition characterized by necrosis of the ____ lining caused by Clostridium perfringens infection.

intestine Signup and view all the answers

Antibiotic-associated diarrhea can be caused by the overgrowth of Clostridium perfringens due to the disruption of the normal gut ____.

flora Signup and view all the answers

Clostridium perfringens exhibits genomic ____ that contribute to its diversity.

variability Signup and view all the answers

Gas gangrene, caused by Clostridium perfringens, creates an anaerobic environment that is more suitable for bacterial ____.

growth Signup and view all the answers

What are the factors contributing to a toxicoinfection outbreak caused by Clostridium perfringens in foods?

Cooking large volumes in advance, allowing slow cooling, holding for a long period of time, serving without reheating Signup and view all the answers

How does Clostridium perfringens' lack of amino acid synthesis ability influence its growth on high-protein foods?

Clostridium perfringens cannot produce 13 of the 20 essential amino acids, so it is more common on high-protein foods. Signup and view all the answers

What temperature range does Clostridium perfringens grow in, and what is its optimal growth temperature?

Clostridium perfringens grows from 6-52°C, with an optimal growth temperature of 43-46°C. Signup and view all the answers

Why are spores of Clostridium perfringens very heat resistant?

Spores of Clostridium perfringens are very heat resistant because they can survive boiling for several hours. Signup and view all the answers

How do large volumes of food and an anaerobic environment contribute to Clostridium perfringens outbreaks?

Large volumes of food provide an environment for Clostridium perfringens spores to germinate, while an anaerobic environment allows the bacterium to thrive. Signup and view all the answers

Study Notes

Clostridium perfringens Characteristics

Gram-positive, motile, rod-shaped, and forms spores
Can also form small chains, anaerobic – but can tolerate some oxygen
Vegetative cells are sensitive to heat (pasteurization), but spores are very heat resistant and can survive boiling for several hours
Grow from 6-52°C, optimal growth temperature is 43-46°C
Lack amino acid synthesis ability, therefore grow on high-protein foods (cooked meat products)

Factors Contributing to Outbreaks

Cooking large volumes in advance
Allowing it to cool slowly
Holding for a long period of time
Serving without reheating

Foods Involved in Outbreaks

Beef (26%)
Mexican Food (12%)
Turkey (10%)
Chicken (5%)
Pork (4%)
Finfish (2%)
Shellfish (1%)
Vegetables (1%)
Others (24%)
Unknown (14%)

Symptoms of Food Cp Toxico-Infection

Symptoms first appear 6-24 hours after ingestion
Include diarrhea and abdominal pain
Nausea, vomiting, and fever can occur but are less common
Fatalities are rare (mortality rate is estimated at 0.003%)
Symptoms generally resolve in 24 hours

Cp Antibiotic-Associated Diarrhea

Cp is a poor competitor in the gastrointestinal tract
In patients undergoing prolonged antibiotic therapy, Cp enterotoxigenic strains can overgrow
Cp may be responsible for 10-15% of antibiotic-associated diarrhea

Symptoms Associated with Cp Gas Gangrene

Cp degrades host tissues to obtain nutrients for growth
Produces abundant gas, making conditions suitable for further growth
Infection can affect muscle, fascia, and skin
Characterized by marked tissue destruction, sepsis, and tissue death

Symptoms Associated with Cp Enteritis Necroticans

Cp type C strains cause EN in humans
Characterized by abdominal cramps, shock, bloody diarrhea, acute inflammation, and pronounced necrosis of the intestinal mucosa
Life-threatening necrotizing infection of the GI tract with a high mortality rate
Treatment is surgical removal of infected small intestine and antibiotics

Cp Genomic Diversity and Toxin Production

Cp are grouped into 7 types based on the presence of typing toxins
Type A strains are associated with gas gangrene
Type B, C, and D strains are mostly associated with enteric diseases in animals
Type F consists of isolates that produce CPE but not CPB, ETX or ITX### Characteristics of Clostridium perfringens
Gram-positive, motile, rod-shaped, and forms spores
Can form small chains
Anaerobic, but can tolerate some oxygen

Temperature and Growth

Grow from 6-52°C
Optimal growth temperature is 43-46°C

Nutritional Requirements

Lack amino acid synthesis ability, cannot produce 13 of 20 essential amino acids
Grow more commonly on high-protein foods, such as cooked meat products

Factors Contributing to Toxicoinfection Outbreaks

Cooking large volumes in advance
Allowing food to cool slowly
Holding food for a long period of time
Serving food without reheating

Effect of Cooking on Clostridium perfringens

Cooking kills vegetative cells
Spores survive cooking and can germinate and multiply in large volumes of food

Foods Involved in Clostridium perfringens Outbreaks

Beef (26% of outbreaks)
Mexican Food (12% of outbreaks)
Turkey (10% of outbreaks)
Chicken (5% of outbreaks)
Pork (4% of outbreaks)
Finfish (2% of outbreaks)
Shellfish (1% of outbreaks)
Vegetables (1% of outbreaks)
Others (24% of outbreaks)
Unknown (14% of outbreaks)

Statistics

Total number of cases from outbreaks: 12,234

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Description

Learn about the characteristics of Clostridium perfringens bacteria, including its Gram-positive nature, motility, spore formation, anaerobic nature, and heat resistance. Understand its growth temperature range and nutritional requirements.