clostridium perfrigen (fast grower)

shape

rod

oxygen level

anaerobic

water activity

0.95-0.97

ph range

5-8

temperature range

12-50

mesophile with short generation time and grow fast

spore former?

yes

infection/ intoxication/toxico-infection

• toxico-infection

How does cotainmination occur?

1. presents in environment (soil, water), contiaminate the the fruit and vegetable

what is stress slaughter?

1. for meat product, during slaughter the animal, if it is under stress the spore will penetrate the intestinal wall.

2. as a result enter the meat product

associated food product?

1. veg, fruit, spice

2. meat,

which is the most closely related product

1. meat

what is the characteristic of toxin it produces?

1. it is a heat labile enterotoxin

2. it is produced during sporulation in the gut——toxico-infection

3. type A and C are mainly related with food

4. only 5-20% of the strain will produce the toxin

what is the mode of action for illness?

1. human will ingest large of vegetative cell, some of the cell will survive stomach acid and enter the intestine

2. During the sporulation toxin will be released  to intestinal lumen and cause toxico-infection

what are the 2 types of infection cause by it?

food and wound infection

what is the symptom of type A(mild)

1. Type A (mild) 

Incubation time	8-24 hours  -long incubation time since the toxin need to be produced in the intestine
Duration	1-2days
Symptom	Diarrhea, nausea, bellyache and produce gas

type c (sever)

Incubation time	-several hour to few days
Duration	-several days or longer
Symptom	-rare compare with type A  -severe diarrhea and inflammation of intestine

what is the prevention of the dieases

1. proper cooling to prevent the growth of this microbes

2. proper heating since the toxin is heat labile

3. use hurdle technology(eg. Addition of salt, lower pH)