Clostridium Perfringens
Clostridium Perfringens
MATERIAL SAFETY DATA SHEET – INFECTIOUS SUBSTANCES
SECTION I – INFECTIOUS AGENT
NAME: Clostridium perfringens
SYNONYM OR CROSS REFERENCE: C. welchii, enteritis necroticans
CHARACTERISTICS : Gram positive fat short rods, non-motile, anaerobic spores seldom observed, type A2 produces an enterotoxin
SECTION II – HEALTH HAZARD
PATHOGENICITY: Food poisoning (Type A); intestinal disorder characterized by sudden onset of colic followed by diarrhea, nausea, but vomiting and fever is usually absent; mild, short in duration and rarely fatal; type C strains cause necrotizing enteritis; Type A strains can also cause wound contamination; traumatic or nontraumatic myonecrosis (gas gangrene); clostridial cellulitis, intra-abdominal sepsis, gangrenous cholecystitis
EPIDEMIOLOGY: Widespread and relatively frequent in countries with cooking practices that favour multiplication of Clostridia
HOST RANGE: Humans and animals
INFECTIOUS DOSE: 105 organisms/g food
MODE OF TRANSMISSION: Ingestion of food contaminated by soil or feces, held under conditions which permit multiplication of the organism (inadequately cooked or reheated meats)
INCUBATION PERIOD: From 6-24 hours; usually 10-12 hours
COMMUNICABILITY: Not directly transmitted from person to person
SECTION III – DISSEMINATION
RESERVOIR: Soil; gastrointestinal tract of healthy persons and animals (cattle, pigs, poultry and fish)
ZOONOSIS: None
VECTORS: None
SECTION IV – VIABILITY
DRUG SUSCEPTIBILITY: Penicillin is generally the first line choice.
DRUG RESISTANCE: Resistance to penicillin, tetracycline, erythromycin, chloramphenicol, metronidazole and clindamycin has been reported.
SUSCEPTIBILITY TO DISINFECTANTS: Sporeformers are fairly resistant; moderate susceptibility to l% sodium hypochlorite; susceptible to high level disinfectants (glutaraldehyde) with prolonged contact time
PHYSICAL INACTIVATION: Sporeformers are fairly resistant to heat; spores survive normal cooking temperatures but are destroyed by moist heat (121°C for at least 15 min)
SURVIVAL OUTSIDE HOST: Meat – 330 days; spores survive for long periods in soil
SECTION V – MEDICAL
SURVEILLANCE: Monitor for symptoms; detection of organism and/or enterotoxin in stool
FIRST AID/TREATMENT: Fluid replacement and alleviate cramping abdominal pain
IMMUNIZATION: None available
PROPHYLAXIS: None available
SECTION VI – LABORATORY HAZARDS
LABORATORY-ACQUIRED INFECTIONS: Rarely reported; 6 cases for Clostridium spp.
SOURCES/SPECIMENS: Clinical specimens – wound exudates, feces
PRIMARY HAZARDS: Accidental parenteral inoculation, ingestion
SPECIAL HAZARDS: None
SECTION VII – RECOMMENDED PRECAUTIONS
CONTAINMENT REQUIREMENTS: Biosafety level 2 practices, containment equipment and facilities for activities involving clinical specimens and cultures
PROTECTIVE CLOTHING: Laboratory coat; gloves when direct contact with infectious materials is unavoidable
OTHER PRECAUTIONS: Good personal hygiene and frequent handwashing
SECTION VIII – HANDLING INFORMATION
SPILLS: Allow aerosols to settle; wear protective clothing; gently cover spill with paper towels and apply a suitable disinfectant (high level, or 1% sodium hypochlorite), starting at perimeter and working towards the centre; allow sufficient contact time before clean up
DISPOSAL: Decontaminate before disposal; steam sterilization, chemical disinfection, incineration
STORAGE: In sealed containers that are appropriately labelled
SECTION IX – MISCELLANEOUS INFORMATION
Date prepared: January 2000, revised July 2003
Prepared by: Office of Laboratory Security, PHAC
Although the information, opinions and recommendations contained in this Material Safety Data Sheet are compiled from sources believed to be reliable, we accept no responsibility for the accuracy, sufficiency, or reliability or for any loss or injury resulting from the use of the information. Newly discovered hazards are frequent and this information may not be completely up to date.
Copyright © Health Canada, 2001
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