INTRODUCTION OF C.

PERFRINGENS

1.Clostridium perfringens (formerly known as C. welchii, or Bacillus welchii) is

a Gram-positive, rod-shaped, anaerobic, spore-formingpathogenic
bacterium of the genus Clostridium.

2. C. perfringens is ever-present in nature and can be found as a normal

component of decaying vegetation, marine sediment, the intestinal tract of
humans and other vertebrates, insects, and soil.

3.It has the shortest reported generation time of any organism at 6.3 minutes
in thioglycolate medium.[3]

4.C. perfringens is one of the most common causes of food poisoning in the
United States, alongside norovirus, Salmonella, Campylobacter,
and Staphylococcus aureus.[4] However, it can sometimes be ingested and
cause no harm.[5]

PENYAKIT COZE OF C.PERFRINGENS

1,FOOD POISONING

PREVENTION

The growth of C. perfringens spores can be prevented by most importantly

cooking food, especially beef and poultry, thoroughly, to the recommended
temperatures. Leftover food should be refrigerated to a temperature below
40 °F (4 °C) within two hours of preparation. Large pots of food such as soup
or stew with meats should be divided into small quantities and covered for
refrigeration. Leftovers should be reheated to at least 165 °F (74 °C) before
serving. A rule of thumb is that if the food tastes, smells, or looks different
from what it is supposed to, then the food should be avoided. Even if it looks
safe, a food that has been out for a long time can also be dangerous to eat.[19]

 Thoroughly cook foods, particularly

How Do I Prevent It?
meat, poultry, and gravies, to a safe
internal temperature.
 Use a food thermometer
 Keep food hot after cooking (at 140˚ F
or above)
 Microwave reheated food thoroughly
(to 165˚F or above)
 Refrigerate perishable foods within
two hours (at 40˚F or below)
 Divide leftovers into shallow
containers and refrigerate immediately.
Do not let them cool on the counter.

Refrigerate leftovers and reheat them properly

Leftover foods should be refrigerated at 40°F or colder as soon as

possible and no more than 2 hours after preparation. It is okay to
put hot foods directly into the refrigerator. Large pots of food,
such as soups, stews, and large cuts of meats, such as roasts,
should be divided into small quantities for refrigeration so they
will cool quickly enough to prevent bacteria from growing.
Leftovers should be reheated to at least 165°F (74°C) before
serving.

ARTICLE

On May 7, 2010, "42 residents and 12 staff members at a Louisiana state

psychiatric hospital were affected experienced vomiting, abdominal cramps,
and diarrhea". Three patients died within 24 hours. The outbreak was linked
to chicken which was cooked a day before it was served and was not cooled
down according to hospital guidelines. The outbreak affected 31% of the
residents of the hospital and 69% of the staff who ate the chicken. How many
of the affected residents ate the chicken is unknown.[20]

In May 2011, a man died after allegedly eating food contaminated with the
bacteria on a transatlantic American Airlines flight. The man's wife and
daughter are suing American and LSG Sky Chefs, the German company that
prepared the inflight food.[21]

In December 2012, a 46-year-old woman died two days after eating a

Christmas Day meal at a pub in Hornchurch, Essex, England. She was among
about 30 people to fall ill after eating the meal. Samples taken from the
victims contained C. perfringens. The hotel manager and the cook were jailed
for offences arising from the incident.[22]

In December 2014, 87-year-old Bessie Scott died 3 days after eating a

church potluck supper in Nackawic, New Brunswick, Canada. Over 30 other
people reported signs of gastrointestinal illness, diarrhea, and abdominal pain.
The province's acting chief medical officer says, Clostridium perfringens is the
bacteria [sic] that most likely caused the woman's death.[23]

In October 2016, 66-year-old Alex Zdravich died four days after eating
an enchilada, burrito, and taco at Agave Azul in West Lafayette, Indiana.
Three others who dined the same day reported signs of foodborne illness,
which were consistent with the symptoms and rapid onset of C.
perfringens infection. They later tested positive for the presence of the
bacteria.[24][25]

In November 2016, food contaminated with C. perfringens caused three

individuals to die, and another 22 to be sickened, after
a Thanksgiving luncheon hosted by a church in Antioch, California.[26]

In January 2017, a mother and her son sued a restaurant in Rochester, New
York, as they and 260 other people were sickened after eating foods
contaminated with C. perfringens. "Officials from the Monroe County
Department of Public Health closed down the Golden Ponds after more than a
fourth of its Thanksgiving Day guests became ill. An inspection revealed a
walk-in refrigerator with food spills and mold, a damaged gasket preventing
the door from closing, and mildew growing inside."[27]

In July 2018, 647 people reported symptoms after eating at a Chipotle

Mexican Grill restaurant in Powell, Ohio. Stool samples tested by
the CDC tested positive for C. perfringens.[28]

In November of 2018, approximately 300 people in Concord, North

Carolina were sickened by food at a church barbecue that tested positive for C.
perfigens. [29]

Food sources

The majority of outbreaks are associated with undercooked

meats, often in large quantities of food prepared for a large
group of people and left to sit out for long periods of time.
Because of this, it is sometimes referred to as the “food
service germ.” Meat products such as stews, casseroles, and
gravy are the most common sources of illness from C.
perfringens. Most outbreaks come from food whose
temperature is poorly controlled. If food is kept between 70
and 140 F, it is likely to grow Clostridium
perfringens bacteria.