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In most cases, C. perfringens infection causes mild symptoms, including watery diarrhea and mild abdominal cramps, with symptoms typically appearing 8 to 12 hours after consuming contaminated food and resolving within 24 hours. About 90% of affected individuals recover without seeking medical attention, usually within two days.
This deadly form of gangrene usually is caused by Clostridium perfringens bacteria. About 1,000 cases of gas gangrene are reported yearly in the United States. [2] Myonecrosis is a condition of necrotic damage, specific to muscle tissue. It is often seen in infections with C. perfringens or any of myriad soil-borne anaerobic bacteria.
The major virulence factor of C. perfringens is the CPE enterotoxin, which is secreted upon invasion of the host gut, and contributes to food poisoning and other gastrointestinal illnesses. [3] It has a molecular weight of 35.3 kDa, and is responsible for the disintegration of tight junctions between epithelial cells in the gut. [6]
Clostridial necrotizing enteritis (CNE) is a severe and potentially fatal type of food poisoning caused by a β-toxin of Clostridium perfringens, [1] Type C. It occurs in some developing regions, particularly in New Guinea, where it is known as pig-bel.
Gas gangrene is a bacterial infection that produces gas within tissues. It can be caused by Clostridium, most commonly alpha toxin-producing C. perfringens, or various nonclostridial species. [11] [21] Infection spreads rapidly as the
This toxin has been shown to be the key virulence factor in infection with C. perfringens; the bacterium is unable to cause disease without this toxin. [1] Further, vaccination against the alpha toxin toxoid protects mice against C. perfringens gas gangrene. [2]
A form of enterotoxemia caused by an infection of type B C. perfringens, affecting lambs who are less than three weeks old. Lambs often die before displaying clinical signs, nonetheless common behaviours of lambs with this condition include, cessation of nursing, lethargy, and recumbency. Diarrhea is typical as well, death usually occurs within ...
The vegetative cells of clostridia are heat-labile and are killed by short heating at temperatures above 72–75 °C (162–167 °F). The thermal destruction of Clostridium spores requires higher temperatures (above 121.1 °C (250.0 °F), for example in an autoclave ) and longer cooking times (20 min, with a few exceptional cases of more than ...