This MedLibrary.org supplementary page on Clostridium perfringens is provided directly from the open source Wikipedia as a service to our readers. Please see the note below on authorship of this content, as well as the Wikipedia usage guidelines. To search for other content from our encyclopedia supplement, please use the form below:
Related Sponsors
| Clostridium perfringens | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
 Photomicrograph of gram-positive Clostridium perfringens bacilli.
|
||||||||||||||
| Scientific classification | ||||||||||||||
|
||||||||||||||
| Binomial name | ||||||||||||||
| Clostridium perfringens Veillon & Zuber 1898 Hauduroy et al. 1937 |
Clostridium perfringens (formerly known as Clostridium welchii) is a Gram-positive, rod-shaped, anaerobic, spore-forming bacterium of the genus Clostridium.[1] C. perfringens is ubiquitous 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. Virtually every soil sample ever examined, with the exception of the sands of the Sahara, has contained C. perfringens.citation needed
Contents |
Infection characteristics
C. perfringens is commonly encountered in infections as a benign component of the normal flora.[2] In this case, its role in disease is minor. Infections due to C. perfringens show evidence of tissue necrosis, bacteremia, emphysematous cholecystitis, and gas gangrene, which is also known as clostridial myonecrosis. The toxin involved in gas gangrene is known as α-toxin, which inserts into the plasma membrane of cells, producing gaps in the membrane which disrupt normal cellular function.[3]
The action of C. perfringens on dead bodies is known to mortuary workers as tissue gas and can only be halted by embalming.
Food poisoning
Some strains of C. perfringens produce toxins which cause food poisoning if ingested. In the United Kingdom and United States they are the third most common cause of food-borne illness, with poorly prepared meat and poultry the main culprits in harboring the bacterium.[3] The clostridial enterotoxin mediating the disease is often heat-resistant and can be detected in contaminated food and feces.[4]
Incubation time is between 8 and 16 hours after ingestion of contaminated food. Manifestions typically include abdominal cramping and diarrhea - vomiting and fever are unusual. The whole course usually resolves within 24 hours. Very rare, fatal cases of clostridial necrotizing enteritis have been known to involve "Type C" strains of the organism, which produce a potently ulcerative β-toxin.
It is likely that many cases of C. perfringens food poisoning remain sub clinical, as antibodies to the toxin are common amongst the population. This has led to the conclusion that most, if not all, of the population has experienced food poisoning due to C. perfringens.[3]
On July 14, 2008, Australian officials listed C. perfringens as the cause of an outbreak at Endeavour Nursing Home in Springwood, NSW where 80 individuals had become sick, and 10 later died. As of this date, the details are not clear. [5] [1]
Colony characteristics
On blood agar plates, C. perfringens grown anaerobically produces β-haemolytic, flat, spreading, rough, translucent colonies with irregular margins. A Nagler agar plate, containing 5-10% egg yolk, is used to presumptively identify strains which produce α-toxin, a diffusible lecithinase which interacts with the lipids in egg yolk to produce a characteristic precipitate around the colonies. One half of the plate is inoculated with antitoxin to act as a control in the identification.
References
- ^ Ryan KJ; Ray CG (editors) (2004). Sherris Medical Microbiology, 4th ed., McGraw Hill. ISBN 0-8385-8529-9.
- ^ Wells CL, Wilkins TD (1996). Clostridia: Sporeforming Anaerobic Bacilli. In: Barron's Medical Microbiology (Barron S et al, eds.), 4th ed., Univ of Texas Medical Branch. (via NCBI Bookshelf) ISBN 0-9631172-1-1.
- ^ a b c Warrell et al. (2003). Oxford Textbook of Medicine, 4th ed., Oxford University Press. ISBN 0-19-262922-0.
- ^ Adelman et al. (2006). Current Medical Diagnosis & Treatment, 45th ed., McGraw Hill. ISBN 0-07-147177-4.
- ^ The Sydney Moring Hearald, smh.com.au, July 14, 2008
External links
Wikipedia content modification information:
- This page was last modified on 27 August 2008, at 20:54.
Wikipedia Authorship and Review
Wikipedia content provided here is not reviewed directly by MedLibrary.org. Wikipedia content is authored by an open community of volunteers and is not produced by or in any way affiliated with MedLibrary.org.
Wikipedia Usage Guidelines
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article on "Clostridium perfringens".
The URL for this specific entry is:
All Wikipedia text is available under the terms of the GNU Free Documentation License. (See Copyrights for details). Wikipedia® is a registered trademark of the Wikimedia Foundation, Inc.