Please click the frequently asked questions below for further information and IPC precautions required:
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What is Clostridium perfringens?
Clostridium perfringens bacteria are a common cause of food poisoning. C. perfringens makes spores, which have protective coatings. After a person eats food contaminated with the C. perfringens, the bacteria can make a toxin (poison) that causes diarrhoea.
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Why is this information important?
If NIAS staff are aware that the patient has a suspected or confirmed case this should be communicated to the Control Room (Emergency or Non-emergency as appropriate) and the staff in the receiving unit when transferring the patient to ensure effective patient care and management.
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How is it spread?
When you eat food contaminated with the bacteria, they release toxins into your gastrointestinal tract (intestines). The toxins cause inflammation (enteritis), leading to diarrhea and cramping.
There is no evidence of person to person transmission.
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What are the symptoms?
Most people with C. perfringens food poisoning have diarrhoea and stomach cramps.
Symptoms C. perfringens food poisoning can start suddenly. This usually happens within 6 to 24 hours after eating contaminated food. Symptoms usually last about 1 day.
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IPC Precautions
- Standard precautions should be used.
- Hand Hygiene should be completed as per the 5 moments in line with usual practice with Soap and Water
- Eye protection should be risk assessed and worn if any risk of splashes.
- Gloves and Aprons should be risk assessed.
- Laundry should be treated in line with normal protocols.
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What cleaning is required?
All equipment and the ambulance should have an in-between patient clean paying particular attention to touch points.
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Do staff need any prophylaxis or follow up?
No follow up required.