Clostridium Perfringens Lab Report
INTRODUCTION
Clostridium perfringens , from the Clostridiaceae family , is a large non-motile Gram-positive bacteria . According to Johnson E. A., et al, Clostridium perfringens are “spore forming bacteria (subterminal spores) that are encapsulated in tissue smears” (2007). It has 5 different types of strains from strain A to E which each produces different toxins. Strain A and C are both pathogenic for humans. This bacteria are able to produce energy via anaerobic respiration thus does not produce colonies on agar plates which continuously exposed to air and commonly the cause for food poisoning which usually caused by Clostridium perfringens enterotoxin (CPE). It can rapidly reproduces under ideal conditions , such the pH range of 5.5
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During the cooking process, the spores of Clostridium perfringens are still survived even after the active cells are killed due to its high heat resistance . It requires boiling for five minutes and autoclaving at 121 degree celsius for 15 minutes to kill all the spores . The presence of nitrates affect the growth of spores due to its characteristics as curing agent (Thomas J. Montville , Karl R. Matthews, 2005). The infections caused by Clostridium perfringens are usually occur due to high amount of food preparation thus foods are kept warm a long period of time before being served. Clostridium perfringens is the main cause of food poisoning which caused by CPE in the small intestine (Johnson E. A. et al , 2007). The intake of enormous amount of Clostridium perfringens is the main cause of watery diarrhea. The symptoms are usually diarrhea, nausea, and abdominal pain (Ryan J. R.,2004). Fortunately , the disease is often mild and self-limiting.
Figure __: The Pig-Bel Syndrome Furthermore, Clostridium perfringens also responsible for the disease Enteritis Necrotican or well known as the Pig-Bel syndrome. It is a fatal food poisoning disease which usually caused by type C strain and the target is the ischemic necrosis of small intestine causing intestine inflammation as shown in figure __. According to Johnson E. A., the mode of transmission is through “ingestion of contaminated pork meat” (2007).
Figure __: Gas Gangrene
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