Clostridium perfringens ne kwayoyin da ke haifar da guba abinci, musamman a cikin abincin dafa abinci da aka dumi a cikin tebur Tables kamar su a cikin cafeterias da buffets. Saboda annobar cutar ta Clostridium perfringens tana faruwa a asibitoci, makarantar makaranta, gidajen jinya da gidajen kurkuku, a wani lokaci ake kira "cafeteria germ."
Inda aka samo Clostidium Perfringens
Ana iya samuwa kwayoyin Clostridium na kwayoyin jini a cikin burbushin hanyoyi na dabbobi da mutane, har ma a cikin tudun ruwa, da kuma ƙura da ƙasa da aka gurbata tare da feces.
Clostridium perfringens ne kwayoyin anaerobic, wanda ke nufin cewa ya tsiro ne kawai a cikin yanayin inda akwai kadan ko babu oxygen. Yana kama da Clostridium botulinum a wannan batun.
Yaya aka kwashe yadda ake amfani da Clostidium Perfringens?
Dalili shine Clostridium perfringens ana daukar kwayar cutar ta hanyar cafeterias da sauran kayan abinci na abinci mai girma wato kitchens shine cewa kwayoyin za su iya haɓaka hanzari a abinci wanda ke zaune a cikin tebur ko a cikin dakin da zafin jiki na dogon lokaci.
Ko da yake Clostridium perfringens kwayoyin kanta kanta halakar da dafa abinci, wasu spout-producing spores halitta da kwayoyin zai iya tsira da abincin dafa abinci. Abin da ya sa kewayar abinci mai dafa abinci a cikin tebur mai ba da damar ba kwayoyin su ninka. Gurasa nama, sakai, gravies, da wake shine motoci na kowa na Clostridium perfringens annobar cutar.
Clostridium Perfringens maganin cututtuka
Kwayoyin cututtuka na Clostridium sun hada da ciwon sukari da ciwon ciki, cututtuka, tashin zuciya, da kuma ciwon ciki.
Diarrhea da zafi zai iya bayyana a cikin sa'o'i takwas zuwa 24 bayan cin abinci mai gurɓata. Kwayoyin cututtuka sun wuce kusan rana ɗaya, wanda shine dalilin da ya sa mutane da suka kamu da cutar ta Cl. perfringens sau da yawa sun ce sun yi fama da rashin lafiya daga "sauti 24". A wasu lokuta, ƙananan cututtuka na iya cigaba da sati daya ko biyu, musamman a cikin matasa, tsofaffi da sauransu tare da tsarin rigakafi masu sulhu.
Kuna iya karantawa a nan game da guba mai guba .
Hanyar Clostidium Perfringens
Saboda Clostridium perfringens gurɓata faruwa musamman a cikin abinci dafa abinci a cikin saitunan abinci, hana ƙyama daga Cl. perfringens yana bukatar haɓaka yawan lokacin da abincin ke ciyarwa a cikin hadari mai hatsari . Wannan, bi da bi, yana buƙatar ma'aikatan ma'aikata su kula da yawan zafin jiki na abinci. Idan zafin jiki na saukad da kasa da 140 ° F, ana buƙatar sakewa zuwa 165 ° F don kashe duk kwayoyin cuta. Har ila yau, bai kamata a riƙa yin abincin a kan layi na tsawon kwanaki huɗu ba, koda lokacin da ake kiyaye yanayin zafi.
Ƙarin Abinci-Borne Pathogens:
- Salmonella da Salmonella Nama
- Escherichia coli - "E. coli"
- Clostridium Botulinum
- Campylobacter Jejuni
- Shigella da Shigellosis
- Listeria Monocytogenes
- Staphylococcus Aureus