Clostridium

Clostridium with respect to foodborne illness, is typically the strain of Clostridium perfringens. This is one of the most common foodborne pathogens in the United States with nearly a million cases a year.  It can be found on raw or dried meat and poultry.

Remediation and elimination of Clostridium at the source is a vital component in contamination of a food facility. This spore-forming gram-positive bacteria can survive high temperatures and grows rapidly even in environments with low oxygen.

How Dangerous Is Clostridium?

Clostridium causes foodborne illness by producing a toxin in the intestines that causes diarrhea and abdominal cramps within 6 to 24 hours after infection, it does not usually cause fever or vomiting. While Clostridium is usually not fatal, it can cause extreme discomfort. In the very young or the elderly, it can last for a week or more and potentially cause severe levels of dehydration, which can lead to dangerous complications.

What Can a Clostridium Treatment Company Do?

Clostridium contamination is a food safety concern for food and feed companies because it can put companies at risk. It can result in a recall situation causing loss of brand reputation and customer trust, or even illness of consumers. Log10 produces Pre-Liminate™ probiotic blends, which are an effective solution for prevention or remediation needs in food, feed and environments.

People of all ages can contract food poisoning from a Clostridium outbreak. Log10 custom Pre-Liminate™ probiotics can remediate Clostridium contamination and biofilm on services in your facility. Contact us today to learn more.

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