Cloning and sequencing of the Clostridium perfringens enterotoxin gene

Damme-Jongsten, M. van; Wernars, K.; Notermans, S.

doi:10.1007/bf00399981

Cited by 84 publications

(52 citation statements)

References 13 publications

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“…In the case of the intestinal contents of healthy pigs and swine feed, none of the 97 C. perfringens isolates tested in a previous study were positive for the enterotoxin gene (15). Using a cpe DIG probe, Tschirdewahn et al (34) reported that cpe ϩ strains were present in 14, 22, 10, and 0% of fecal isolates from horses, cattle, poultry, and pigs, respectively, while Van Damme-Jongsten et al (37) reported that only 6% of the 98 C. perfringens isolates they obtained from a variety of animals were cpe ϩ . There are few reports of the prevalence of cpe ϩ strains in nonoutbreak foods.…”

Section: Discussionmentioning

confidence: 92%

Enterotoxigenicity and Genetic Relatedness ofClostridium perfringensIsolates from Retail Foods in the United States

Lin

Labbé

2003

Appl Environ Microbiol

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Clostridium perfringens is a leading cause of bacterial food-borne illness in countries where consumption of meat and poultry is high. For example, each year in the United States, this organism is the second or third most common cause of confirmed cases of food-borne illness. Surveys of the incidence of this organism in retail foods were done in the 1960s without regard to whether isolates were enterotoxigenic. It is now known that not all strains of this organism possess the enterotoxin gene responsible for illness. We examined the incidence of this organism in 131 food samples from retail food stores in an area of the northeastern United States. Forty isolates were obtained by using the iron milk method at 45°C, with confirmation by use of motility nitrate and lactose gelatin media. The presence of the C. perfringens enterotoxin (cpe) and alpha toxin (cpa) genes was determined by PCR using previously published primer sequences. All isolates possessed cpa. None of the isolates were identified as carrying the cpe gene by this method or by another method using a digoxigeninlabeled gene probe. Consistent with these results, none of the sporulating-cell extracts contained enterotoxin as determined by reverse passive latex hemagglutination. Pulsed-field gel electrophoresis was used to determine the genetic relatedness of the isolates. About 5% of the isolates were considered to be closely related (2-to 3-band difference). The others were considered to be unrelated to one another. The results demonstrate the rarity of cpe ؉ strains in retail foods and the genetic diversity among nonoutbreak strains.

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Section: Discussionmentioning

confidence: 92%

Enterotoxigenicity and Genetic Relatedness ofClostridium perfringensIsolates from Retail Foods in the United States

Lin

Labbé

2003

Appl Environ Microbiol

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“…Enterotoxin gene-carrying (cpe-positive) C. perfringens type A is a common cause of food poisoning and is also involved in sporadic and antibiotic-associated diarrhea (19). Fewer than 5% of C. perfringens strains carry cpe (9,22).…”

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confidence: 99%

Clostridium perfringen s Type A Strains Carrying a Plasmid-Borne Enterotoxin Gene (Genotype IS 1151 - cpe or IS 1470 -like- cpe ) as a Common Cause of Food Poisoning

et al. 2008

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“…However, most of these isolates are nonenterotoxigenic strains. Recent surveys suggest that only about 6% of all C. perfringens isolates carry the gene (cpe) encoding enterotoxin (8,19). It therefore is necessary to distinguish the enterotoxigenic organisms from the nonenterotoxigenic ones to confirm food poisoning by C. perfringens.…”

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Inhibitory Effects of Collagen on the PCR for Detection of Clostridium perfringens

Kim

Labbé

Ryu

2000

Appl Environ Microbiol

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It is essential to identify specific food components that inhibit PCR in order to increase the sensitivity of the PCR method for rapid detection of pathogens contaminating a food. We found that collagen, a major component of several foods, inhibited PCR. The inhibitory action of collagen on PCR could be partially reversed by adjusting the concentration of magnesium ion in the reaction mixture and by the use of various DNA extraction methods to remove the collagen from the DNA. Also, the source of thermostable DNA polymerase was affected by the presence of collagen. These results suggest the need to optimize the extraction and assay conditions for rapid detection of enterotoxigenic Clostridium perfringens by PCR with respect to the kind of food being analyzed.

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Cloning and sequencing of the Clostridium perfringens enterotoxin gene

Cited by 84 publications

References 13 publications

Enterotoxigenicity and Genetic Relatedness ofClostridium perfringensIsolates from Retail Foods in the United States

Enterotoxigenicity and Genetic Relatedness ofClostridium perfringensIsolates from Retail Foods in the United States

Clostridium perfringen s Type A Strains Carrying a Plasmid-Borne Enterotoxin Gene (Genotype IS 1151 - cpe or IS 1470 -like- cpe ) as a Common Cause of Food Poisoning

Inhibitory Effects of Collagen on the PCR for Detection of Clostridium perfringens

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