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(A05.2) Foodborne clostridium perfringens [clostridium welchii] intoxication
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448 348 in individuals diagnosis foodborne clostridium perfringens [clostridium welchii] intoxication confirmed
3 594 deaths with diagnosis foodborne clostridium perfringens [clostridium welchii] intoxication
1% mortality rate associated with the disease foodborne clostridium perfringens [clostridium welchii] intoxication
Diagnosis foodborne clostridium perfringens [clostridium welchii] intoxication is diagnosed Women are 10.46% more likely than Men
200 730
Men receive the diagnosis foodborne clostridium perfringens [clostridium welchii] intoxication
1 670 (0.8 %)Died from this diagnosis.
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247 618
Women receive the diagnosis foodborne clostridium perfringens [clostridium welchii] intoxication
1 924 (0.8 %)Died from this diagnosis.
Risk Group for the Disease foodborne clostridium perfringens [clostridium welchii] intoxication - Men and Women aged 20-24
In Men diagnosis is most often set at age 0-94
Less common in men the disease occurs at Age 95+Less common in women the disease occurs at Age 95+
In Women diagnosis is most often set at age 0-94
Disease Features foodborne clostridium perfringens [clostridium welchii] intoxication
Absence or low individual and public risk
Foodborne clostridium perfringens [clostridium welchii] intoxication - what does this mean
Foodborne clostridium perfringens [clostridium welchii] intoxication is caused by the ingestion of food contaminated with high concentrations of toxins produced by the bacteria. the toxins cause symptoms such as abdominal pain, cramps, nausea, and diarrhea within 8-24 hours of ingestion. the illness usually resolves within 24-48 hours without medical intervention.
What happens during the disease - foodborne clostridium perfringens [clostridium welchii] intoxication
Foodborne clostridium perfringens [clostridium welchii] intoxication occurs when the bacteria is ingested in contaminated food, usually meats and poultry. the bacteria then produces an enterotoxin which causes the symptoms of the disease, including abdominal cramps, diarrhea, and nausea. the toxin is not destroyed by cooking, so even properly cooked food can cause the intoxication.
Clinical Pattern
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How does a doctor diagnose
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Treatment and Medical Assistance
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6 Days of Hospitalization Required
Average Time for Outpatient Care Not Established
Foodborne clostridium perfringens [clostridium welchii] intoxication - Prevention
The best way to prevent foodborne clostridium perfringens [clostridium welchii] intoxication is to practice proper food handling and preparation techniques. cook food to the appropriate temperature, keep hot foods hot and cold foods cold, and do not leave food out for extended periods of time. additionally, refrigerate leftovers promptly and reheat them to an internal temperature of at least 165°f before consuming.