Food microbiology question 1: Describe the disease process of Clostridium perfringens in relation to food poisoning.

Food microbiology question 1:

Describe the disease process of Clostridium perfringens in relation to food poisoning.

Expert Solution

Clostridium perfrigens is one of the most common agents of food poisoning. The food illness resulting from this pathogen eventually causes diarrhoea and abdominal pain following exposure from 6 hours to 24 hours. Clostridium perfringens produces an endotoxin which is responsible for food poisoning. If the food is not properly heated, it remains present in the food thus causing infection. Often the symptoms go unnoticed owing to the common antibody production by the body in response to such an infection. In certain cases, the toxins produced by the bacterium causes necrosis of the intestinal cells. It is generally associated with poorly cooked meat. The toxin produced is known as CPE which is heat liable. It forms spores which can withstand high temperatures and thus germination can be harboured. Haemorrage and perforation occurs in response to such an infection. Inflammation occurs in jejunum. which might lead to septic shock and death.

gladiator answered 2 years ago

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