Clostridium perfringens

Clostridium perfringens

Clostridium perfringens

Clostridium perfringens is a gram positive, anaerobic, rod-shaped, and spore performing bacterium of the clostridium genus. The bacterium is ever present in nature and is a normal component of decaying marine sediment in vegetation, insects and soil. Its generation time is the shortest since it takes 6.3 minutes in thioglycollate medium. Clostridium perfringens is the third most common cause of food poisoning in the united states though sometimes it can be ingested and be harmless. During cooking, the Clostridium perfringens vegetative cells die, and leave pores which survive in unfavorable conditions.

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A clean thermometer should be used to test whether foods are cooked at safe temperature. Uncooked hamburger is also not good to eat and raw fish as well. It is better to pay attention to food preparation and storage during warm seasons when food is stored outside. Bacteria develop quickly in warm weather, and food can spoil quickly and cause illness. This could prevent the causes of development of Clostridium perfringens in human beings and animals as well (Fox and Barthold 356).

References
Anderson, Michael A. . Porcine Enteric Disease Caused by Clostridium Difficile and Clostridium Perfringens: Epidemiology, Pathogenesis and Immunity. New Delhi: ProQuest, 2008.

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