Clostridium difficile

Clostridium difficile

Clostridium difficile is a bacterium that occurs worldwide. It is found in the environment and also in the intestines of healthy people and animals. However, clostridia can come to the fore when the usual intestinal flora is changed or even destroyed by prolonged use of antibiotics. Clostridia can excrete toxins that may cause intestinal inflammation with severe diarrhoea. Clostridium difficile illnesses occur most frequently in hospital patients.


  • How is Clostridium difficile transmitted?

    The pathogens are excreted in the stool. They are highly contagious. Even a small amount of germs is sufficient for infection. However, not everyone gets sick.

    From person to person
    Infection usually occurs from person to person via smear infection. Clostridia are passed on in the smallest traces of stool residues from infected persons via their hands. The pathogens pass from the hand into the mouth.

    Via contaminated objects
    As resistant permanent forms, so-called spores, the bacteria can also survive outside the gastrointestinal tract, sometimes even for years. Transmission can therefore also occur via objects and surfaces to which the pathogens adhere, such as toilets, doorknobs, handles or handrails.

  • What are the symptoms of the disease?

    Inflammation of the intestines is manifested by sudden onset of watery diarrhoea, nausea, abdominal pain and fever. The diarrhoea has a typical foul smell and is sometimes bloody. In some cases, the disease heals on its own. Possible complications are intestinal obstruction, acute dilatation of the colon, a hole or tear in the intestinal wall or blood poisoning (sepsis).

  • When does the disease break out and how long is one contagious?

    The intestinal flora can be colonised with the bacterium even without symptoms. The interval between antibiotic therapy and the appearance of symptoms is usually only a few days.

  • What do I need to be aware of if I fall ill?

    • In cases of severe diarrhoea, it is particularly important to compensate for the loss of fluids and salt. First and foremost, this means drinking plenty of fluids.
    • Make sure you eat easily digestible food with sufficient salt intake.

     
    Pay attention to the following precautions:

     Hand hygiene
    As a general rule, wash your hands regularly! Wash your hands thoroughly with soap and water after each visit to the toilet and before preparing food and eating! Spores are also washed off by water and soap. Dry your hands carefully with a clean cloth after washing. Sick people and their household members should pay attention to particularly thorough hand hygiene.

    Other hygiene measures

    • If possible, avoid direct contact with other people for the duration of the acute illness.
    • If the disease breaks out during a hospital stay, the hospital staff will take special hygiene measures to prevent infection of the other patients. To this end, the number of visitors will be kept as low as possible.
    • If you are ill yourself, do not prepare food for others if possible.
    • Use only your own towels and flannels
    • Change bed linen, towels and flannels frequently and wash them at a minimum of 60°C. Wash the sick person's laundry separately from the laundry of others.

    Children under 6 years of age are temporarily not allowed to enter community facilities such as schools or kindergartens. As a rule, they may only be visited again after 2 days after the symptoms have subsided. The exact time is determined by the public health department.