Clostridium perfringes

There has been a recent outbreak of Clostridium perfrigens in South Dakota.  The 50 person outbreak appears to be associated with tacos served at a high school basketball game (source http://www.ksfy.com/story/16689309/clostridium-perfringens-cause-of-pierre-outbreak).

What is Clostridium perfringens?

It is a bacterium that is a common inhabitant of the intestinal tract of humans and animals.  It’s also present in the environment and is sometimes found in raw meat and poultry products.  Five strains have been identified but only strains A and C have been associated with human illness.  Clostridium perfringens food illnesses most commonly occur when large quantities of food are prepared and kept at unsafe temperatures.  It is one of the most common causes of foodborne illnesses in the United States, with an estimated one million cases each year.

Clostridium perfringens Type A

Foods involved included cooked and reheated meats and meat products, poultry, fish, gravy, soups and stews.  The typical scenario is a meat dish prepared in bulk for a large group, such as please forgive me for saying a church banquet. 

Clinical symptoms

• Acute abdominal pain and diarrhea
• Nausea, fever and vomiting are uncommon
• Symptoms last for about 8-24 hours
• Fatalities are rare
• The very young and elderly are most at risk 

Prevention

• Proper cooking of food to at least 145 F – 165 F and then kept at a temperature either warmer than 140 F or cooler than 41 F after cooking
• Meat dishes should be served hot and immediately after cooking
• Leftovers should be properly refrigerated as soon as they are removed from heating devices/serving tables
• Large quantities of leftovers should be divided into smaller quantities for refrigeration
• Leftovers should be reheated to at least 165 F
• Any food that has been left out too long consider dangerous to eat

Clostridium perfringens type C

It is much more serious and is associated with high mortality rates.  Thankfully, it’s not common in the United States, with cases primarily reported in New Guinea and Germany.  It is associated with eating pork that has not been properly cooked and improperly handled.

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Milk Bacterial Diseases - Brucellosis

Brucellosis, also known as Malta Fever, is a disease caused by bacteria of the genus Brucella.  It affects animals including sheep, goats, cattle, deer, pigs, and dogs.  The most pathogenic species for humans is B. melitensis (goats, sheep) followed by B. suis (pigs) and B. abortus (cows).

Bucellosis is not very common in the US, but the World Health Organization estimates that worldwide there are about 500,000 cases every year.      

Sources of Infection

• Ingesting raw milk or milk products from infected cows or goats
• Contact with aborted fetuses and placentas - abattoir workers, hunters as well as veterinarians are most at risk
• Inhalation of Brucella organisms - not a common route of infection but can be a hazard for laboratory workers where the organism is cultured
• Eating undercooked infected pork meat or sausage
• Human to human transmission is extremely rare via breastfeeding and sexual contact

Clinical signs in people

• Undulant fever, sweating, chills, headache, weight loss, depression, and joint pain
• Complications include infections of the central nervous system and lining of the heart
• Chronic symptoms may exist and include recurrent fevers, depression, arthritis and fatigue

Control and Prevention  

• Elimination of brucellosis in domestic animals via animal disease control measures. 
• Pasteurization of milk.  Brucella has been known to survive in soft cheeses made from raw milk for as long as 6 months.   
• Avoid eating undercooked meat
• Wear gloves when handling viscera of animals
• Follow proper laboratory protocols

My dog has been diagnosed with brucellosis.  Is there a risk for me?

B. canis is the species that infects dogs and this species has on rare occasions been transmitted to humans.  However, the majority of dog infections do not result in human illness because to become infected you need to come into contact with blood, semen or placenta of the dog.

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