Version 2.78

Description

Clostridium perfringens is an anaerobic, spore-forming bacteria that is a major cause of food poisoning in the United States. The disease results from the ingestion food contaminated with enterotoxin-producing C perfringens, usually C perfringens type A. Incubation time is 8-22 hours after ingestion of contaminated food, and symptoms include diarrhea, cramps, and abdominal pain. Fever, nausea, and vomiting are rare, and the disease lasts about 24 hours. C perfringens has also been sporadically reported in association with necrotizing enteritis. [NCBI Books: NBK8219] Source: Regenstrief LOINC, NCBI Books: NBK8219

Basic Part Properties

Part Display Name
Clostridium perfringens
Part Type
Component (Describes the core component or analyte measured)
Created On
2000-05-04
Construct for LOINC Short Name
C perfringens

LOINC Terminology Service (API) using HL7® FHIR® Get Info

CodeSystem lookup
https://fhir.loinc.org/CodeSystem/$lookup?system=http://loinc.org&code=LP19598-9
ConceptMap translate
https://fhir.loinc.org/ConceptMap/$translate?system=http://loinc.org&code=LP19598-9

Language Variants Get Info

Tag Language Translation
zh-CN Chinese (China) 产气荚膜梭菌
Synonyms: 产气荚膜梭状芽胞杆菌;产气荚膜芽孢梭菌
fr-CA French (Canada) Clostridium perfringens
et-EE Estonian (Estonia) Clostridium perfringens
es-ES Spanish (Spain) Clostridium perfringens
it-IT Italian (Italy) Clostridium perfringens
tr-TR Turkish (Turkey) Clostridium perfringens
ru-RU Russian (Russian Federation) Clostridium perfringens
nl-NL Dutch (Netherlands) Clostridium perfringens
fr-BE French (Belgium) Clostridium perfringens
pl-PL Polish (Poland) Clostridium perfringens
Synonyms: Clostridium perfringens