zoonoses and communicable diseases common to ... - PAHO/WHO

86 BACTERIOSESControl: In man, the control measures are as follows. Meat dishes should beserved hot and as soon as possible after cooking. If food must be kept for a whilebefore eating, it should be rapidly refrigerated. If possible, meat should be cut intosmall pieces for cooking. Broth should be separated from the meat. The use of pressurecookers is a good preventive measure. If necessary, food should be reheated ata temperature high enough to destroy the agent’s vegetative cells.Educating those who prepare meals in restaurants or at home is very important,since it is impossible to avoid the presence of C. perfringens in red meats and rawchicken (Michanie et al., 1993).In animals, enterotoxemia control consists of good herd management, avoidanceof a sudden change from poor to rich pasture, and active immunization with specifictoxoids. Two doses of toxoid a month apart, followed by a booster at six months(type D) or a year (type C), are recommended.To protect lambs, ewes should be vaccinated with two doses, with the second doseadministered two weeks before lambing. To prevent lamb dysentery (type B), ewescan be vaccinated with the specific toxoid or lambs can be passively immunizedwith antiserum at birth. In C. perfringens types B and C, the beta toxin predominates,and therefore a toxoid or antiserum from one type will give cross-immunity.BibliographyBartlett, J.G. Gas gangrene (other clostridium-associated diseases). In: Mandell, G.L., R.G.Douglas, Jr., J.E. Bennett, eds. Principles and Practice of Infectious Diseases. 3rd ed. NewYork: Churchill Livingstone, Inc.; 1990.Craven, S.E. Growth and sporulation of Clostridium perfringens in foods. Food Techn34:80–87, 1980.Dobosch, D., R. Dowell. Detección de enterotoxina de Clostridium perfringens en casos deintoxicación alimentaria. Medicina 43:188–192, 1983.Faich, G.A., E.J. Gangarosa. Food poisoning, bacterial. In: Top, F.M., P.F. Wehrle, eds.Communicable and Infectious Diseases. 7th ed. Saint Louis: Mosby; 1972.Gillespie, J.H., J.F. Timoney. Hagan and Bruner’s Infectious Diseases of DomesticAnimals. 7th ed. Ithaca: Cornell University Press; 1981.Hobbs, B.C. Clostridium perfringens and Bacillus cereus infections. In: Riemann, H., ed.Food-borne Infections and Intoxications. New York: Academic Press; 1969.Labbe, R. Clostridium perfringens. In: Doyle, M.P., ed. Food-borne Bacterial Pathogens.New York: Marcel Dekker; 1989.Larson, H.E., S.P. Borriello. Infectious diarrhea due to Clostridium perfringens. J Infect Dis157:390–391, 1988.Michanie, S., A. Vega, G. Padilla, A. Rea Nogales. Brote de gastroenteritis provocado porel consumo de empanadas de carne. Alimentacion Latinoamer 194:49–54, 1993.Narayan, K.G. Food-borne infection with Clostridium perfringens Type A. Int J Zoonoses9:12–32, 1982.Roberts, R.S. Clostridial diseases. In: Stableforth, A.W., I.A. Galloway, eds. InfectiousDiseases of Animals. London: Butterworths; 1959.Rose, H.M. Diseases caused by Clostridia. In:Wyngaarden, J.B., L.H. Smith, Jr., eds. CecilTextbook of Medicine. 16th ed. Philadelphia: Saunders; 1982.Shandera, W.X., C.O. Tacket, P.A. Blake. Food poisoning due to Clostridium perfringensin the United States. J Infect Dis 147:167–170, 1983.Smith, H.W. Observations on the flora of the alimentary tract of animals and factors affectingits composition. J Path Bact 89:95–122, 1965. Cited in: Van Baelen, D., L.A. Devriese.