Clostridium

perfringes
BAJENTING, MARK LORENZ
2ND YEAR BSED-SCIENCE
01 INTRODUCTION
Clostridium perfringens is a Gram-positive,
anaerobic bacterium that is widely
distributed in the environment, including soil
and the gastrointestinal tracts of humans and
animals. It is a common cause of foodborne
illness and various infections in humans.
02 IDENTIFICATION
Clostridium perfringes
• it is a rod-shaped bacteria of
the genus Clostridium
• they are Gram positive
• anaerobic
• spore-forming
• opportunistic pathogen
bacterium
 Clostridium perfringes
CDC estimates these bacteria cause nearly 1 million illnesses
in the United States every year
 Clostridium perfringes
Clostridium perfringes bacteria are one of the most common
causes of food poisoning
BIOCHEMICAL TEST
• Lecithinase Test:
Clostridium
perfringens produces
the enzyme
lecithinase, which
hydrolyzes lecithin in
egg yolk.
BIOCHEMICAL TEST
• Nagler Reaction:
The Nagler reaction
is a test performed by
streaking
Clostridium
perfringens on a
blood agar plate
alongside
Staphylococcus
MICROSCOPY
CHARACTERISTICS
03
 Virulence factors and
mechanisms of pathogenicity
Clostridium perfringens, a pathogenic bacterium, produces various
cytotoxic factors that contribute to its virulence.
Alpha Toxin: Alpha toxin (also known as phospholipase
C)
Theta toxin: also known as Perfringolysin O (PFO)
Epsilon Toxin: Epsilon toxin is produced by some strains
of Clostridium perfringens.
Iota Toxin: Iota toxin is produced by certain strains of
Clostridium perfringens and has ADP-ribosyltransferase
activity.
Enterotoxin: Clostridium perfringens enterotoxin (CPE)
Clostridium perprefringes
 Virulence factors and
mechanisms of pathogenicity

• Spore Formation: Clostridium perfringens forms

highly resistant spores that can survive in the
environment for long periods.
• Tissue-Degrading Enzymes: Clostridium
perfringens produces various enzymes that facilitate
tissue invasion and degradation.
• Motility: Clostridium perfringens is motile,
possessing peritrichous flagella that enable its
movement.
Antibiotic Resistance
Beta-Lactam Clindamycin
Resistance Resistance

Tetracycline Fluoroquinolone
Resistance Resistance
SOURCE
04
Common sources &
Transmission routes
Food
Healthcare
Contamin Facilities
ation

Environmental Animal
Sources Reserviors
05 HEALTH RISKS
Diseases
 Diseases

Clostridium
perfringes can form
endospores.
Diseases
 06
PREVENTIVE MEASURES
 Guidelines
Prevention and control strategies for Clostridium perfringens infections include:
1. Food Safety: Practice good hygiene, cook food thoroughly, and maintain proper
storage temperatures.
2. Personal Hygiene: Regular handwashing and proper hygiene practices.

3. Antimicrobial Stewardship:
Use antibiotics judiciously and
avoid unnecessary use.
4. Environmental Control:
Implement sanitation practices in
healthcare and food production
settings.
 Guidelines
Prevention and control strategies for Clostridium perfringens infections include:

5. Vaccination: No specific vaccine currently available.

6. Healthcare Professionals: Follow infection control measures and prescribe
antibiotics appropriately.

7. General Public: Promote personal

hygiene, safe food handling, and seek
medical attention for symptoms.
 Treatment of Gangrene
• high doses of penicilllin G or doxycycline should be
administered
• exposure of the wound to hyperbaric oxygen
• immediate treatment and wound debridement or
amputation
CURRENT
SITUATION
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 Interventions
01 02 03
SURVEILLANCE EDUCATION & OUTBREAK
AWARENESS INVESTIGATIONS

04 05
FOOD & SAFETY ANTIMICROBIAL
REGULATIONS STEWARDSHIP
Clostridium
perfringes
BAJENTING, MARK LORENZ
2ND YEAR BSED-SCIENCE