vs Dromedary Camel

Clostridium carnis compared with Camelus dromedarius

Taxonomic Classification

Rank		Dromedary Camel
Kingdom	Bacteria (Bacteria)	Animalia (Animals)
Phylum	Firmicutes_A	Chordata (Chordates)
Class	Clostridia (Clostridia)	Mammalia (Mammals)
Order	Clostridiales (Clostridiales)	Artiodactyla (Even-toed Ungulates)
Family	Clostridiaceae	Camelidae (Camels)
Genus	Clostridium	Camelus (Camels)
Species	Clostridium carnis	Camelus dromedarius

Conservation Status

NE — Not Evaluated

Dromedary Camel

NE — Not Evaluated

Population: ~15.0M

Trend: Stable →

Physical Characteristics

Attribute		Dromedary Camel
Diet	—	Herbivore
Average Lifespan	—	40 years
Average Length	—	2.3 m
Average Weight	—	600.0 kg

Habitat & Geographic Range

Habitat

Native to Asia, inhabiting ecosystems characteristic of the region.

Range

Found in Taiwan.

Dromedary Camel

Habitat

Inhabits deserts and xeric shrublands within the Afrotropic biogeographic realm. Populations are also found in montane and highland environments at higher elevations.

Range

Distributed across Australia, Egypt, Saudi Arabia, Somalia, and Sudan.

Clostridium carnis is an anaerobic, endospore-forming bacterium in the family Clostridiaceae typically isolated from meat (caro/carnis, Latin for meat) and animal tissues, as well as soil and sediments. Like other clostridia, it is a strictly anaerobic, Gram-positive rod that survives adverse conditions by forming heat-resistant endospores. C. carnis is associated with putrefaction processes in proteinaceous substrates, producing proteolytic enzymes that break down meat proteins, contributing to gas gangrene and tissue necrosis in infected wounds under anaerobic conditions. It is considered one of the histotoxic clostridia capable of causing wound infections in humans and animals, though it is less clinically significant than C. perfringens or C. septicum. Isolated from soil, intestinal contents, and meat products, C. carnis contributes to anaerobic decomposition of organic nitrogen compounds, releasing ammonia and simpler organic acids back into the environment. Its resistance to environmental conditions through sporulation makes it persistent in soil environments associated with animal husbandry and meat processing facilities.