The causes of C.perfringens and the prevention of clostridium perfringens is a primary topic to the society at large. Clostridium perfringens is a spore-forming gram-positive bacteria found in the intestines of humans and animals. C. perfringens infection often occurs during the preparation of food in large quantities and keeping them warm for a long time before serving. Thus, the primary causes of C. perfringens includes eating contaminated and improperly cooked and stored foods. Symptoms may include watery diarrhea, nausea, vomiting, and abdominal pain that last within 6 to 24 hours. Moreover, the complications of C. perfringens are due to the toxin produced in the intestine. They include infections of the skin and deeper tissues (gas gangrene”). Fortunately, there are effective measures for the prevention of clostridium perfringens
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CAUSES OF C. PERFRINGENS FOOD POISONING AND COMPLICATIONS OF C. PERFRINGENS
The causes of c. perfringens involve eating improperly cooked and stored foods contaminated with large numbers of bacteria that produce enough toxin in the intestines to cause illness. Generally, bacteria are on food after cooking, and these bacteria can multiply and cause C. perfringens food poisoning if the foods sit out and cool before refrigerating. Commonly infected foods include meats, meat products, and gravy. Everyone is susceptible to food poisoning from C. perfringens. However, the very young and elderly are most at risk of C. perfringens infection and can experience more severe symptoms that may last for 1 to 2 weeks. Notably, Complications of C. perfringens include dehydration, gas gangrene, and Necrotizing enteritis. Also, infection from wound contamination includes shock and multi-organ failure. In conclusion, the prevention of clostridium perfringens is primary for the management of symptoms.
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THE TREATMENT AND PREVENTION OF CLOSTRIDIUM PERFRINGENS
The prevention of clostridium perfringens food poisoning involves cooling and storing foods correctly. For instance, Foods like roasted beef or poultry should be cooked and then stored at 140°F (60°C) or warmer or 40°F (4.4°C) or colder. These temperatures prevent the growth of C. perfringens spores that might have survived cooking. Notably, the latter measure is vital in avoiding the causes of C. perfringens. Secondly, leftovers should be refrigerated at 40°F or colder as soon as possible and within 2 hours of preparation. Also, their reheating should be at least 165°F (74°C) before serving. Moreover, eating a nutritious diet, regularly hydrating, and taking some recommended antibiotics can help manage the complications of C. perfringens, such as dehydration caused by diarrhea and vomiting.
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