ISSN 2360-7920
Abstract
Foodborne diseases can be defined as those conditions that are commonly transmitted through ingested food. The two most common types of food borne diseases are intoxication and infection. Intoxication occurs when toxin produced by the pathogens cause food poisoning, while infection is caused by the ingestion of food containing pathogens. Some microorganisms can use our food as a source of nutrients for their growth. By growing on the food, metabolizing them and producing by-products, they not only render the food inedible but also pose health problems upon consumption. Clostridia produce the highest number of toxins of any type of bacteria. Among Clostridium species, clostridium perfringens is the largest toxin producer and also the most widespread, being found as part of the microbiota of animals and humans and in the soil. In most cases, clostridium perfringens food poisoning results by eating improperly cooked and stored foods. Clostridium perfringens food poisoning is quite common and it is an important cause of outbreaks worldwide. The prevention of growth of this organism is best accomplished by following the standard food service practices of rapidly chilling prepared foods in shallow containers and keeping cold food cold and hot food hot.
Keywords: Clostridium perfringens, Foodborne diseases, Intoxication, Poisoning