Clostridium perfringens
2022; Elsevier BV; Linguagem: Inglês
10.1016/b978-0-323-85125-1.00028-4
AutoresSantos García, Ronald J. Labbe, Vijay K. Juneja,
Tópico(s)Gut microbiota and health
ResumoClostridium perfringens is a Gram-positive, spore-forming, encapsulated, biofilm-forming microorganism, capable of causing a broad spectrum of human conditions, including gastroenteritis, necrotic enteritis, gas gangrene, meningitis, appendicitis, respiratory and urinary tract infections, septicemia, and antibiotic associated diarrhea. It can also cause gastrointestinal diseases in poultry, cattle, sheep, goats, horses, and pigs. Of the greatest significance to the foodborne disease is the production of an enterotoxin, which is produced inside the sporulating bacterial cell. Food reservoirs of C. perfringens include raw beef, chicken and pork, fresh and vacuum-packed fish and shellfish. Outbreaks of C. perfringens type F gastroenteritis typically occur when meat or poultry containing C. perfringens spores are cooked in advance, left to cool slowly with inadequate refrigeration, and not reheated adequately before serving. C. perfringens control measures could be directed at specific operations within the retail sector, commercial catering facilities, and/or food industries. Traditionally, the approach to control C. perfringens type F gastroenteritis centered on inhibiting the multiplication of the vegetative cells in food. Conventional methods exist for enumeration of C. perfringens in meats and molecular methods such as real-time PCR and loop-mediated isothermal amplification, are available for the detection and/or identification of C. perfringens using specific primers.
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