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Chemlab HK - Newsletter Highlight: A brief introduction to Clostridium perfringens - issue 1
Newsletter no.: NFD/M/15/03/8

Dear [FIRSTNAME],

A brief introduction to Clostridium perfringens

Clostridium perfringens (C. perfringens) is one long complex sounding name that hides how truly common food poisoning caused by this bacterium is. It is the third most common cause of food poisoning in both the UK and the US; the problem usually stems from poorly prepared meat, poultry or eggs, or when properly prepared food is left out at room temperature for too long. 

The bacterium produces spores in order to reproduce, and is usually found in soil and in the intestines of humans and other animals. Interestingly, Clostridium has the shortest reported generation time at only 6.3 minutes:


Clostridium food poisoning usually causes symptoms of gastrointestinal pain, severe abdominal cramping, violent watery diarrhea, frequent vomiting and high fevers. Unlike many other types of food poisoning, Clostridium is often fatal, especially in people with immunocompromized systems or in the elderly and the young. However, in more trivial cases symptoms usually resolve within 24 hours; this is because the bacterium is so common that many people already have the antibodies to the toxin due to a previous infection.

The detection level for Clostridium in CHEMLAB's microbiological testing methods is <100 cfu per gram or <10 cfu per ml, and a minimum of a 100g or ml sample is required in order to carry out the test; our turnaround time ranges from 5-9 days; this variation stems from the fact that if our scientists do find presence of the bacterium in the food sample, extensive follow-up testing is mandatory to ensure quality of the results and to eliminate false positives; currently we are using the widely recognized FDA BAM Chapter 7, January 2001 test method.

We'll be continuing with this topic in the next newsletter edition next week, so don't miss it!

 

Reference links:
http://en.wikipedia.org/wiki/Clostridium_perfringens
http://www.cdc.gov/foodsafety/clostridium-perfingens.html
http://www.foodsafety.gov/poisoning/causes/bacteriaviruses/cperfringens/
 
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Disclaimer: The information contained is educational and does not replace any legal requirements or applicable regulations. It is not intended to constitute consulting or professional advice. Chemlab HK does not warrant that it will be error-free or will meet any particular criteria of performance or quality. Do not quote or refer any information herein without Chemlab HK’s prior written consent.
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