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--- food_poisoning [2026/04/09 07:53] – [causes of food poisoning] gary1
+++ food_poisoning [2026/04/09 07:57] (current) – gary1
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     * contaminated irrigation water
   * bacterial pathogens can survive on leaves for several weeks to months via various colonization methods such as biofilms, cellulose synthase complex, internalizing into plant tissue through surface pores, etc.
+  * //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.
   * risk of crop contamination by enteric pathogens increases as urban populations extend into the countryside
   * a US 2025 study suggested that 18% of UTI's are due to the same E.coli strain contaminating meat (esp. poultry) and that lower socioeconomic areas, women and older men were most at risk(([[https://journals.asm.org/doi/10.1128/mbio.01428-25|2025: Zoonotic Escherichia coli and urinary tract infections in Southern California]]))