An estimated 100 species can be found in the Clostridium genus of bacteria, and they live all over the world. Humans are primarily interested in a handful of species that can be pathogenic in nature, along with those that can be used for certain industrial applications. Like many bacteria, Clostridium are ubiquitous in the environment; for example, they are commonly present in the intestinal tracts of humans.
These rod shaped bacteria stain Gram positive, and they are capable of forming endospores. These spores can go into dormancy to resist hostile conditions, and they are capable of enduring many measures used to sterilize environments to remove them. They will awaken when conditions appear safe, allowing the bacteria to flourish. Most Clostridium bacteria need anaerobic environments to live, and they produce energy by fermentation, usually generating an unpleasant odor as a byproduct.
Several species can be used in the production of ethanol, as they generate it as a byproduct of fermentation. This fact has been of interest to companies which work on alternative fuels. Research on additional Clostridium bacteria species may reveal other potential applications for these common bacteria. These bacteria are also known nitrogen fixers in soil, contributing a benefit to gardens and crops.
For humans, four species are of particular interest: C. botulinum, C. perfringens, C. tetani, and C. difficile. These bacteria are responsible for botulism, gas gangrene, tetanus, and enterocolitis, and they can pose a serious problem for medical professionals. The botulism-causing bacteria thrives in rotten food, especially in sealed containers that people may think are safe, causing numerous cases of food-borne illness that can be life threatening. C. difficile inhabits the intestines of healthy people, but it can quickly take over and cause a severe infection if the good bacteria in the gut are disabled. C. sordelli is another pathogenic bacteria that has been known to cause infections in pregnant and pediatric patients.
The risk of infection with Clostridium bacteria can be reduced by observing basic hygiene. People should wash their hands after using the restroom, scrub foods before eating them and observe safe canning practices when making preserved food. Patients must always follow medical recommendations carefully when receiving treatment for a Clostridium infection to ensure that the bacteria are removed from the body.
