Clostridium

What Is 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.

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What Challenges Does Clostridium Pose In Processing Environments?

Remediation and elimination of Clostridium at the source is a vital component in overcoming contamination in your food processing 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. People of all ages can contract food poisoning from a Clostridium outbreak. 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.

How Serious Is Clostridium Contamination For A Business?

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.

What Can a Clostridium Treatment Company Do?

Log10 produces customized Pre-Liminate™ probiotic blends, specific to your processing environment and situation, which are an effective solution for prevention or remediation needs in food, feed and environments.