poisoning that can cause respiratory paralysis‚ muscular paralysis and even death. The paralysis is due to a release of a neurotoxin by the bacteria Clostridium botulinum. C. botulinum bacteria are typically present in soil‚ but can be present due to improper storage of commercially or home prepared canned food‚ preserves‚ and fermented foods. C. botulinum is rod-shaped and gram-positive (Solomon‚ Lilly 2001). The bacteria cannot be spread from contact with infected persons‚ and rarely can cause negative
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Clostridium tetani From Wikipedia‚ the free encyclopedia Jump to: navigation‚ search Clostridium tetani | | Clostridium tetani with characteristic ’tennis racket ’ appearance. | Scientific classification | Kingdom: | Bacteria | Phylum: | Firmicutes | Class: | Clostridia | Order: | Clostridiales | Family: | Clostridiaceae | Genus: | Clostridium | Species: | C. tetani | Binomial name | Clostridium tetani Flügge‚ 1881 | Clostridium tetani is a rod-shaped‚ anaerobic bacterium
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Clostridium Perfringens Clostridium perfringens (formerly known as C. welchii‚ or Bacillus welchii) is a Gram-positive‚ rod- shaped‚ anaerobic‚ spore-forming bacterium of the genus Clostridium. C. perfringens is ever present in nature and can be found as a normal component of decaying vegetation‚ marine sediment‚ the intestinal tract of humans and other vertebrates‚ insects‚ and soil. Infections due to C. perfringens show evidence of tissue necrosis‚ bacteremia‚ emphysematous cholecystitis
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Holly Serna Sharon Eden BIO 186-01 October 27‚ 2011 Clostridium perfringens Clostridium perfringens is not the 24 hour flu although it is often confused with being. It is one of the most wide spread foodborne pathogens in the world‚ commonly referred to as the "food service bug" 1. The type A strain of C. perfringens is caused by a bacterial infection that releases alpha-toxins and is associated with undercooked and improperly handled meats. This type of food poisoning‚ although usually
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Jaime Vonk Med. Careers PCT 1 October 14‚ 2012 Clostridium Difficile Clostridium difficile is a gram positive‚ spore forming anaerobic bacillus‚ which may or may not carry the genes for toxin A-B production. These two types of protein exotoxins produced by the Clostridium difficile bacillus‚ toxin A and toxin B‚ can have an infectious form and a non-active‚ non-infectious form. The disease spreads throughThe spores can survive for a longer period of time in the environment and are not infectious
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Clostridium Difficile | | Clostridium Difficile is a Gram-positive‚ toxin-producing anaerobic bacterium belonging to the family Clostridiaceae of the Clostridiales. Though strictly oxygen-intolerant‚ C. Difficile is able to produce aero tolerant endospores under unfavorable conditions that are capable of persisting in an open environment for years. C. Difficile is a commensalist species typically housed in the colonic fecal flora of a fairly small subset of the child population‚ with the number
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Diagnosis of Clostridium Difficile INTRODUCTION Clostridium Difficile Infection is currently the most commonly found cause of diarrhoea in relation to antibiotic treatments in hospitals. Although C.difficile infections are common‚ there are only a limited methods of diagnosing accurately if a patient has been affected. I will be discussing methods of diagnosis‚ pros and cons and statistical facts regarding C.difficile infection. METHODS OF LABORATORY DIAGNOSIS There are several methods
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Clostridium Difficile Hemant Sule BIO 2110-Section 303 December 04‚ 2011 Clostridium Difficile is known to be a notorious infection to cause foul smelling diarrhea‚ very well known to almost every healthcare worker. It is one of the most difficult infections to treat in the current healthcare industry‚ and most often related to the use of antibiotics during healthcare treatment. Clostridium Difficile is a spore-forming‚ gram-positive anaerobic toxin-producing bacterium that is a “common”
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Clostridium Perfringens is a spore forming gram-positive bacterium. C. Perfringens is found in the intestines of animals and humans as well as many environmental sources. It can survive in little or no oxygen and is found on raw meat and poultry. According to the Center for Disease Control (2011)‚ C. Perfringens is one of the most common causes of foodborne illness in the United States and causes nearly one million cases of foodborne illness each year (Center for Disease Control‚ 2011). People get
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States. About 25% of the cases result from food‚ while 72% are infant botulism and 3% are wound botulism. Food-borne botulism is usually caused by eating home-canned foods that are contaminated with the toxin botulin. Botulin is produced by Clostridium botulinum‚ which is the name of a group of bacteria commonly found in soil. The bacteria grow best in low-oxygen conditions. The bacteria form spores that enable them to survive in an inactive state until exposed to conditions that may support their
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