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| Both sides previous revisionPrevious revision | |
| clostridium [2026/04/09 07:52] – [Clostridium perfringens] gary1 | clostridium [2026/04/09 07:58] (current) – [Clostridium perfringens] gary1 |
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| *can cause: | *can cause: |
| *[[food_poisoning]] | *[[food_poisoning]] |
| | * //Clostridium perfringens// spores on raw or inadequately cooked meat survive normal cooking; they germinate when the meat is held in the “danger zone” (roughly 12–60°C) for several hours, a warm, nutrient‑rich, anaerobic environment where C. perfringens grows very rapidly (generation times can be <20 minutes) - germination and growth convert heat‑resistant spores into metabolically active vegetative cells that multiply to high numbers (often >10⁶ CFU/g) in the meat before it is eaten - when a person ingests meat containing large numbers of vegetative C. perfringens cells, these cells reach the small intestine, sense nutrient limitation, and initiate sporulation; this triggers production of C. perfringens enterotoxin (CPE), which forms pores in intestinal epithelial cells and causes watery diarrhoea and cramps 8–24 hours after ingestion. |
| *enterotoxaemia | *enterotoxaemia |
| *[[gas_gangrene]] | *[[gas_gangrene]] |
